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.
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,
- 1 tsp. vinegar
- 2 eggs
- 1 bagel, halved
- 6 ounces of smoked salmon
- 2 tsp. capers
- 1 tbsp. fresh chives, chopped
- 3 eggs yolks
- 1/3 cup butter, melted
- 2 tsp. lemon juice
- pinch of salt
- 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.
- 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.
- 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.
- Serves 2.