Doesn’t TaZte Like Chicken

Location: My tiny kitchen

Ever since I started blogging my recipes, I realize I have a lot of recipes on food that I’m crazy about. Breakfast food is a perfect example. I have posted quite a few breakfast recipes in the past few months - perhaps 4 or 5 recipes if I keep count. I don’t think I have as many breakfast recipes as I have on beef, but there could be a good match between the two.

I love breakfast indeed. I love breakfast especially if I can take the time to enjoy it in weekend mornings. This might not sound right to most people, but I love breakfast even more if I get to make it. Come to think of it, most of my breakfast recipes use eggs - scrambled eggs with smoked salmon, scrambled eggs with porcini mushroom and today, I made eggs benedict. Because ET likes sweets, occasionally I like to surprise him with a sweet breakfast - buttermilk pancakes, sugary Belgium waffles with ice-cream and my version of pain au chocolat. I have eaten some interesting and memorable breakfasts when I was small. My favourite among them is Chinese donut cut into small pieces and dipped in sweet soy milk. Even I miss those interesting breakfasts, I must say egg is still my best choice for breakfast because hey, they are good no matter how you cook them

To make the hollandaise sauce, you will need:
- 2 egg yolks
- 1 tbsp of lemon juice
- 1/4 cup of melted butter

Fill a quart pan with water up to 1/3 of its height. The glass bowl will sit on the quart pan later so make sure the water just comes below, and not touching, the bottom of the glass bowl. Bring water to a simmer.

Put the egg yolks and lemon juice into the glass bowl. Whisk the yolks until it increases in volume, about 3 minutes.

Place the glass bowl on the quart pan. Continue to whisk quickly and slowly drizzle in the melted butter. Whisk until the sauce is thicken, about 5 minutes. Add in salt to taste. Remove the bowl from the quart pan and keep it in a warm area.

To make the eggs benedict for 2 people, you will need:
- 2 eggs
- 1 English muffin , sliced in half.
- 4 pieces of English bacon

Bring water in a quart pan and bring to a boil. When water is boiling, bring the heat down to a simmer. Put a sieve in the water and carefully crack an egg into the sieve. Let the eggs cook for 4 minutes and this will give you a runny yolk. Repeat with the second egg.

Pan fried the bacon in a non stick pan until they are slight brown on both sides.

Toast the muffin in a toaster until they are slightly brown.

To assemble:

Place half of a muffin on a plate. Place 2 pieces of ham on top and then carefully slide the poached egg from the sieve onto the ham. If you find the hollandaise sauce too thick, mix a few drops of warm water into the sauce. Spoon a good amount of the sauce onto the egg. Sprinkle with parsley and a few dash of cayenne pepper.

If only breakfast won’t be called breakfast and could be eaten any time during the day, then life would be perfect.