melted butter which has been whipped into a frenzy with egg yolks until it's died and gone to heaven...

The title is a quote from the movie Julie & Julia, a movie which inspires me to eat and therefor cook.

This morning I made my variation of Eggs Benedict which exchanges the English muffin and ham for regular toast and bacon. I did this mostly because that is what I had on hand.

My favorite part of EB is the Hollandaise like they say in the movie "melted butter which has been whipped into a frenzy with egg yolks until it's died and gone to heaven".

So poaching eggs was surprisingly easy really.

I use about 4cups of water with about 1 TB of white vin

egar . Bring it to just about boiling and use a spoon to start the water spinning like a little whirlpool. carefully slip the egg into the center of the whirlpool then wait 3-4 min for it to cook and then remove it with a slotted spoon.

As for the Hollandaise the tricky thing is to avoid curdling it.

4 egg yolks

1 TB lemon juice

1/2 cup of butter (sweet cream is great)

there are a variety of seasonings you can add (Worcestershire sauce, cayenne pepper, nutmeg) I used 1/8 tsp Worcestershire.

Whisk egg yolks, lemon, and a dash of pepper till smooth and creamy and place in sauce pot over very low heat. If it's too hot the eggs will scramble. Continue to whisk and drizzle in melted butter. Whisk until thickened then remove from heat and add seasoning. If it get to thick a few drops of warm water will fix it.

I garnished the Eggs Benedict with some parsley. I prefer dill but all I had in the house was parsley.

Sorry there haven't been any makeup entries lately my cell doesn't take good enough pics for that and I've lost my camera. Here is a pic of the Eggs Benedict though :-)