Wednesday, April 27, 2011

Easter Brunch

Seen above is my very first eggs Benedict. I learned how to truly poach an egg a few days prior without its yolk breaking or over cooking it and so have been eating eggs like crazy! The sauce is a light lemon Hollandaise my mother taught me how to make using a small amount of butter and lots of lemon juice. All over smoked salmon and French baguette and insert a "yum" here!

Seen below is one of my very first successfully poached eggs on a bed of asparagus in a light vinaigrette, bacon, and shallots. This dish was inspired by dishes Caroline and I have eaten in restaurants and really loved. You can swap out the asparagus for spinach and it still works out fantastically.

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