Eggs Benedict is the ultimate brunch dish — toasted and buttered English muffin, Canadian bacon, poached eggs, and finished with a silky hollandaise. And there are many variations on a theme — substitute the bacon with a slice of ham, a crab cake, or a piece of poached salmon; add a slice of tomato or...Read More
This dish is a riff on a Mexican dish called “migas,” which is traditionally made with older corn tortillas. This one uses tortilla chips. You can use old stale ones and smaller broken bits in the bottom of the bag, but fresh chips work fine too. My son is not a fan of eggs, but...Read More
Originally inspired by Bradley Ogden’s luscious breakfast at Campton Place in San Francisco, this brunch dish is perfect to serve weekend guests late on a Sunday morning. INGREDIENTS: 8 slices Canadian bacon 4 Orange Scones (recipe follows) 8 eggs 2 cups Orange Hollandaise (recipe follows) 1 tablespoon fresh mint leaves METHOD: Sauté the Canadian bacon...Read More
This recipe came about one morning after we had a “taco night” the evening prior, and I had leftovers. The liquid I used for the basting was part of a margarita that was still on the counter next to the stove. A little hair of the dog, so to speak, and it worked fine. This...Read More
Shirred eggs is not a dish you see often on menus. This dish is usually referred to by its French name, ouefs en cocotte, which simply translated means “eggs baked in a ramekin.” Hidden underneath a layer of softly cooked egg, cream, and butter are savory surprises of your choosing. You can add bits of...Read More
INGREDIENTS: 12 fresh eggs 1 teaspoon white vinegar 2 bunches asparagus, trimmed 2 shallots, minced 1 teaspoon Butter 1/2 cup Meyer Lemon Hollandaise (see recipe) 1 bunch chives, cut into batons METHOD: Prepare Meyer Lemon Hollandaise (see recipe below). Blanch the asparagus in boiling salted water until crunchy-tender, about two minutes. Immediately drain and plunge...Read More
