Well, I woke up before everyone and in the predawn quiet, I got hooked listening to some of Edgar Meyer‘s amazing bass playing. I knew today was going to be about the “b”, centering around bacon and butter but it got even better when I discovered a Bonnaroo video of b song with banjo and bass so, of course, I have to share the beauty of it.
My goal was to make Eggs Benedict totally from scratch (with a little help from some Emerald Glen Farms chickens). Now, eggs have never been one of the things on my hit parade of food but I keep trying to convince myself that if they are wonderful, orange-yolked, fresh-from-chickens-I-know eggs that I would feel the love. Surprisingly enough, I have and I’m totally loving that but the whole runny yolk thing is still eluding me (and let’s not even talk about the snotty-lookin’ soft egg icky stuff). So “with an open heart and an empty stomach” I started my eggs Benedict journey. I cured my Canadian bacon last week and smoked it Friday night. I made English muffins again, then headed down the hill to snip some fresh, wild chives and made sure I had plenty of butter from JD Country milk.
First, though, it’s confession time: I cheated and used the blender Hollandaise recipe that I grew up with so I could use my very last Meyer lemon that I’d been hoarding away for some as-yet-to-be-determined auspicious occasion. Mea culpa, mea culpa, mea maxima culpa! I know that what I made wasn’t Hollandaise according to Escoffier and, thank you Michael Ruhlman, for posting the authentic technique so eloquently but I just had to have the Hollandaise I grew up with.
3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
a pinch of cayenne
8 ounces unsalted butter, melted
Place yolks, salt, lemon juice and cayenne in a blender or a container for an immersion blender. Blend until the yolks have lightened in color. With the bender running, start adding the melted butter very slowly until it is all incorporated. Taste for salt and lemon and adjust seasoning, if necessary. Taste again. And again. Whoops, make sure to leave some for the eggs!
Timing is everything so the English muffins had their ten minute rest while I poached the eggs and warmed up the slices of Canadian bacon. Then voilá:
I was ready for a breath of summer to brighten up a dreary day so I pulled some peaches, blackberries and blueberries out of the freezer to make some fruit salad. Yeah, they were a little softer because they had been in the freezer since last summer but were still delicious and hit the spot. My favorite fruit salad is so easy but soooo good:
For every 6 cups of fruit add:
1/4 cup honey
1/3 cup lime juice (or lemon juice)
1/4 cup chopped mint
Depending on how sweet your fruit is (and how big your sweet tooth is), you can add more juice or more honey to suit your preference.
Now the only thing left to do is go for a hike to burn off some this indulgent breakfast!