Sunday Morning Eggs

by Michael on March 26, 2013 · 20 comments

Eggs Benjamin 1

First off, sorry that it’s been quiet around this space recently. I’m hoping to change that. Just not quite yet. But that’s because I won’t be around for a short while.

In a week we’re off for a week trip to Costa Rica to shoot our first wedding of the 2013. It’s also our first destination wedding of the year and we’re excited and anxious. Destination weddings are always a balancing act, caught somewhere between nerves and anticipation. This time is no different. So this last week is being spent getting last-minute things done and the beginning of the inevitable pack, unpack,  pack process.

The process that leads to our takeoff is well underway. Last weekend we decided to head south of the border to do some shopping for warm-weather clothes. We spent the better part of the day in and out of malls and stores. We were able to knock off most of our list though, so that’s always positive. We were utterly exhausted by the end of the trip home and crashed as quickly as we came through the door.

Eggs Benjamin 4

Eggs Benjamin 2

Sunday was more relaxed. It started off a list or two and prep for the coming week. And just as we settled in on the morning, I decided to make this for breakfast. I happen to love Sunday mornings. The rush of the weekday takes on a relaxed feel and there’s more time for a breakfast fit for a weekend. Like Eggs Benedict. Or like this. Sunday mornings eggs. It’s what I call Eggs Benjamin.

From my kitchen to yours,

Michael

Eggs Benjamin 3

Eggs Benjamin

Ingredients:

  • 1 tsp. vinegar
  • 2 eggs
  • 1 bagel, halved
  • 6 ounces of smoked salmon
  • 2 tsp. capers
  • 1 tbsp. fresh chives, chopped

Hollandaise Sauce:

  • 3 eggs yolks
  • 1/3 cup butter, melted
  • 2 tsp. lemon juice
  • pinch of salt

Prep:

  1. Start by making the hollandaise sauce. Put the lemon juice and vinegar in a bowl and add the egg yolks, whisking until frothy. Place the bowl over a saucepan of simmer water, whisking eggs until thick enough to coat the back of a wooden spoon, roughly 3 minutes. Add in the butter, 2 tablespoons at a time, and whisk until the mixture thickens. Season and keep warm until needed.
  2. To poach the eggs, bring a large pot of water to a boil and add in the vinegar. Break an egg into a small dish. Whisk vigorously to form a whirlpool and slide the egg into the water. Cook for 3-4 minutes. Repeat with remaining egg.
  3. Meanwhile, grill the bagel  halves and place each half on a plate, cut side up. Top with smoked salmon, capers, poached eggs, hollandaise sauce and chives.
  4. Serves 2.

 

Leave a Comment

{ 18 comments… read them below or add one }

Marta @ What should I eat for breakfast today March 27, 2013 at 1:02 am

For beautiful pictures like yours it’s worth waiting.

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Jen @ Savory Simple March 27, 2013 at 1:02 am

Perfection.

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Kiran @ KiranTarun.com March 27, 2013 at 1:39 am

Love morning eggs! Don’t be sorry about not posting — blogging should be more of “fun” than obligation :)

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Bianca @ Confessions of a Chocoholic March 27, 2013 at 7:58 am

I would definitely prefer Eggs Benjamin over Eggs Benedict! These look soooo good!

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Cookin Canuck March 27, 2013 at 8:48 am

I can easily deem this my favorite breakfast. There is just something about the sunny burst of a poached egg over smoked salmon. Gorgeous, Mike!

Have a wonderful time in Costa Rica. I’m sure you two will pull off everything beautifully.

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Michael March 28, 2013 at 12:10 am

Thanks Dara! And I agree with you! I’ll let you know all about it.

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Shawn Augustine March 27, 2013 at 8:50 am

Good luck & have a blast on your first wedding of the year! I LOVE Eggs Benedict and this version looks amazing! My husband had been out of town over St. Patty’s Day so we just had Corned Beef & Cabbage on Sunday and was hoping for leftovers to make Reuben’s AND Corned Beef Hash Benedict’s, but no such luck! Enjoy!

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Aimee St.Germain (Cooking the Strip) March 27, 2013 at 8:57 am

Beautiful!

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Stephanie @ Girl Versus Dough March 27, 2013 at 9:54 am

I don’t mind waiting. I’ll just be eating these eggs alldayeveryday until then. :)

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Michael March 28, 2013 at 12:08 am

Thanks Stephanie!

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Katrina @ Warm Vanilla Sugar March 28, 2013 at 11:19 am

Mmm such a fabulous way to start Sunday. This looks awesome!

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Rosie @ Sweetapolita March 28, 2013 at 8:21 pm

Always gorgeous, Mike. Wishing you and Wendy an incredibly successful and rewarding shoot in Costa Rica! You are both incredible photographers, but it seems when you work together so directly the result is pure magic — I can’t wait to see the wedding images! Best of luck and have a safe journey!

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Brian March 29, 2013 at 11:33 pm

I love that you’re going to get to spend some time in Costa Rica. I bet it’s going to be an amazing experience.

And speaking of things I love, this breakfast is totally up my alley.

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marla April 1, 2013 at 7:54 am

Oh how I LOVE eggs! Gonna add this recipe to my AMAZING Egg post right now…

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Debbie April 6, 2013 at 10:12 pm

Hope you had fun in Costa Rica and your shoot went well.
This reminds me of safari. Eating eggs benjamin looking out ready for the elephants in Amboseli.
Thanks for bringing back the memories.

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Mimi Luk April 9, 2013 at 7:50 pm

Wow, Eggs Benjamin looks so good. Thanks for posting and have a great time in Costa Rica.

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Lizzy (Good Things) May 21, 2013 at 9:37 pm

Yummy!

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Panos Diotis July 4, 2013 at 7:32 am

Your Eggs Benjamin look so delicious! We bet they’re even more interesting than the Benedict ones.
We see that you don’t use clarified butter for the Hollandaise sauce. Clarified butter is the reason we don’t make that sauce in Greece, as there is none available in stores.
Most people hasn’t heard of Hollandaise as it’s incompatible with our Mediterranean style cooking, so there is no ready-made sauce either.
Bottom line; you either make your own Hollandaise or you won’t have it:)
So, can we use plain melted butter to make it? We never tried it before.
Thanx for sharing!

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