It’s Tuesday morning and our home looks like a bomb has gone off. Garbage bags full of dirty laundry are toppling over onto the floor. The grass, now tall enough to support a small herd of goats, desperately needs cutting. My pink geraniums, once vibrant and flush, are bent over- gasping for water.

Yes, it’s mid-summer and my life is in chaos. It happens every summer. It began when we purchased our cabin. From Tuesday until Friday I tear around the house trying to pick up here, throw-out there all in a vain attempt to maintain some semblance of order before skipping off to the cabin every weekend.

Food in another matter. I keep forgetting what we have and what we’re out of. I often get the two places mixed-up. The result? I now have 36 eggs and four quarts of milk in my fridge at home - none at the cabin - opps.

In an attempt to rid my life of some of the eggs I’ve started stockpiling in the fridge, I’m going to make Fairholme’s Eggs Benedict tonight for dinner. This recipe is fairly straightforward and surprisingly my family (including a very picky eater) love it.

Fairholme’s Eggs Benedict

Blender Hollandaise Sauce (this is soo easy to make and it turns out perfectly every time)

• 3 egg yolks
• 2 tbsp lemon juice
• pinch cayenne
• 1/4 tsp salt
• 3/4 butter

Melt butter in microwave. Place egg yolks, lemon juice, cayenne and salt in blender and turn on high for about 10 minutes.

With blender running, pour the melted butter into the egg mixture in a slow steady stream.

Allow the butter to fully incorporate and blend for 30 more seconds. The sauce should be light, creamy and smooth. Serve immediately.

• 8 large poached eggs
• 4 English muffins
• 8 slices Canadian bacon
• 8 slices tomato or cooked spinach
• 2 tbsp chives or parsley, finely chopped
• cayenne
• butter

Poached Eggs

Fill a skillet almost to the brim with cold water. Bring water to boil over high heat and reduce to medium or gentle simmer. Crack eggs one at a time into a small teacup. Pour each egg slowly into the gently simmering water. Allow the whites to start coagulating before dropping in the entire egg. Bring the water back up to temperature between each egg.

Allow eggs to lightly simmer in poaching water for 2 1/2 - 3 minutes or until whites are completely cooked. Remove each egg with a slotted spoon and drain excess liquid.

Putting it all Together

Lightly toast and butter English muffins, keep warm in oven. Heat Canadian bacon in skillet with a little butter, do not brown. Place in oven with English muffins.

Place English muffins on plate. Top with Canadian bacon, tomato slice and poached egg. Pour 1-2 tablespoons Hollandaise Sauce over each egg. Garnish with chopped herbs and a pinch of cayenne.

I’m off to cut the grass and do some laundry.

Cheers,

Julie

This entry was posted on Tuesday, July 22nd, 2008 at 10:40 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.