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

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

Sorrel sauce is a French classic and is the perfect complement to salmon or halibut. Its lemony-fresh flavor also lends itself as a sauce for eggs benedict and smoked salmon. When sorrel leaves are shredded and cooked, they wilt and melt into the sauce. Save a few shredded leaves for garnish. INGREDIENTS: 1/4 pound fresh...Read More