After a breakfast of eggs Benedict over asparagus, (Yes, I make a killer hollandaise, just in case you were wondering), my friend & I sat out on the front porch, sharing a pot of this oolong. Maybe I should have used more leaf? It was kind of light, & not as sweet as I remembered, but still pleasant to drink. Its been pleasantly cool in St. Louis this morning, cool & damn, due to the crazy storms we had here last night. Perfect weather for holding a hot cup of tea in your hands, relaxing on the front porch, & sipping to your heart’s content.
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I want to have breakfast with you Terri ! Oolong and eggs Benedict over asparagus…mmmmm but after the storms…
Come visit St. Louis! My son Drew is study French, so he can practice having conversation with you while I cook :)
I still hope to eventually open a bed & breakfast here, once my kids get out of college & move out…
sure I need to see St Louis…I unfortunately only visited New York in the USA…Still have a lot of other towns and places to see
I’ve flown into St. Louis a lot. So the air port is alright. They also have that cool arch.
Hollandaise recipe please….
As you wish, MrM. I don’t really measure anything…
4 egg yolks (do whatever you want with the whites…you can make meringues!)
juice of half a lemon, or more to taste
pinch each of salt, cayenne, & white pepper
A couple of Tb of butter, Ghee, coconut oil, or other buttery type of substance…
I used this today, & it was very tasty https://store.nutiva.com/buttery-spread
Whisk that stuff together until smooth in the top of a double boiler, start heating the water underneath, & have the following things close by:
some more buttery stuff of your choice
very hot water
optional: dill, garlic granules, capers, or other flavorings you like
so the water is getting hot, you’re just gonna slowly whisk the egg yolk mixture. I don’t have any real measurements to offer…I usually add another spoon of ‘butter’, then as things start to thicken a little, add a little (like a TB) of the hot water. Keep whisking. Maybe add a little more butter, then water, until you like the thickness of it. Turn off the heat, remove from heat, taste, & make any final additions: a little more lemon, salt, etc. We like a mix of dill weed, garlic, & sometimes capers.
I think this is the recipe I originally started out with:
http://www.twopeasandtheirpod.com/eggs-benedict/
If you have leftovers (highly unlikely), use it as Mayo.
Also, don’t get any of this on your forehead, or you might lick your brains out!
Enjoy!
Here’s some Meringue recipes too :)
http://againstallgrain.com/2012/03/02/meringue-madness-meringue-cookies-3-ways/
Your breakfasts always sound so delicious!!
That buttery spread looks good too – I’ve never seen it before.
Thanks! :)
I think it’s pretty new, I just noticed it the other day.
I want to have breakfast with you Terri ! Oolong and eggs Benedict over asparagus…mmmmm but after the storms…
Come visit St. Louis! My son Drew is study French, so he can practice having conversation with you while I cook :)
I still hope to eventually open a bed & breakfast here, once my kids get out of college & move out…
sure I need to see St Louis…I unfortunately only visited New York in the USA…Still have a lot of other towns and places to see
I’ve flown into St. Louis a lot. So the air port is alright. They also have that cool arch.
Hollandaise recipe please….
As you wish, MrM. I don’t really measure anything…
4 egg yolks (do whatever you want with the whites…you can make meringues!)
juice of half a lemon, or more to taste
pinch each of salt, cayenne, & white pepper
A couple of Tb of butter, Ghee, coconut oil, or other buttery type of substance…
I used this today, & it was very tasty https://store.nutiva.com/buttery-spread
Whisk that stuff together until smooth in the top of a double boiler, start heating the water underneath, & have the following things close by:
some more buttery stuff of your choice
very hot water
optional: dill, garlic granules, capers, or other flavorings you like
so the water is getting hot, you’re just gonna slowly whisk the egg yolk mixture. I don’t have any real measurements to offer…I usually add another spoon of ‘butter’, then as things start to thicken a little, add a little (like a TB) of the hot water. Keep whisking. Maybe add a little more butter, then water, until you like the thickness of it. Turn off the heat, remove from heat, taste, & make any final additions: a little more lemon, salt, etc. We like a mix of dill weed, garlic, & sometimes capers.
I think this is the recipe I originally started out with:
http://www.twopeasandtheirpod.com/eggs-benedict/
If you have leftovers (highly unlikely), use it as Mayo.
Also, don’t get any of this on your forehead, or you might lick your brains out!
Enjoy!
Here’s some Meringue recipes too :)
http://againstallgrain.com/2012/03/02/meringue-madness-meringue-cookies-3-ways/
Your breakfasts always sound so delicious!!
That buttery spread looks good too – I’ve never seen it before.
Thanks! :)
I think it’s pretty new, I just noticed it the other day.