When Easter is hopping around the corner the first food that comes to mind for me is always eggs. More than any other food, eggs represent Easter. Colorfully dyed eggs, plastic filled eggs, cheap shiny grass as a nest for them. Eggs are a birth, a beginning so is Easter and so is Spring.
Naturally when the Holiday Recipe Club gave a list of ingredients to choose from to represent Easter/Passover I selected eggs. What? You haven’t heard of the the Holiday Cooking Club? The club was started by Erin Meyer of the BigFatBaker.com. The rules are simple, Erin sends out a list of ingredients of which you choose one to showcase and represent the designated Holiday, now it’s expanding to include some international holidays. If you’d like to participate, follow this link.
It just so happens that Meyer Lemons have been abundant at the grocery stores, and I con not resist anything lemony. Did you know that I have gone through 20 lemons in a 1 1/2 weeks! Yes, I love lemons that much. I also just purchased a Meyer lemon tree that I’m going to try and grow in my house…ahh but now I’m digressing into my lemony love.
With all those Meyer Lemon’s about marrying up eggs and lemons were the right thing to do, and what better marriage than Eggs Benedict? Lovely poached eggs covered in buttery lemony goodness! I added some fresh thyme to the hollandaise sauce to boost the lemony goodness. Add some grilled asparagus to add the fresh green of spring to the dish.
I have another little twist to my Eggs Benedict, it’s a unique Montana product. Instead of using Canadian Bacon I used Redneck Cottage Bacon.
What the heck is that? It’s smoked pork shoulder. It’s a wonderful smoky meaty porky flavor, perfect with grilled asparagus. I’m so sorry for everyone who doesn’t live in Montana because it’s only sold here and they only sell wholesale . Of course there is always the traditional Canadian bacon.
This may seem like a complicated breakfast, but it’s much easier than you think. Cook the bacon and asparagus on the grill. Pop the English muffins in the toaster while you poach the eggs and then whip up the hollandaise sauce in 1 minute. Oh yes, 1 minute! This sauce is so impressive that it was one of the earliest recipes I posted, you can see that here (and my less than stellar photos).
Informal Cookery Definitions A to Z
Brown Sauce. A basic French sauce made from a brown roux (flour and butter cooked to a rich brown paste) and a brown stock.
Brown Stock. Is made form beef or veal and bones with aromatic vegetables and a Bouquet Garni.
Brunch. A combination word from breakfast (br) and lunch (unch). It’s a large late breakfast making the meal of lunch unnecessary. It features both breakfast and lunch/dinner foods.
Brunswick Stew. A hearty stew made from rabbit or chicken with lima or A”butter” beans. It hails from the county Brunswick in Virginia.
Check out all the HRC recipes for this month:
This is my submission for my best recipe of the month: