Sunday, July 3, 2011

The Hawthornes' Sunday Morning Breakfast. Eggs Hawthorne.

Sunday mornings are rather laid back at the Hawthornes'. A time to relax and be comfortable. And a time to treat oneself.
What better treat than Eggs Hawthorne?
My Hollandaise sauce was particularly exquisite this morning. Look how smooth it is. That's what you want in a Hollandaise. Rosie's Hollandaise 2 egg yolks juice of half a lemon 5 TB chilled butter in 1/2 TB slices In a small sauce pan, whisk the yolks and lemon juice briskly, hovering the pan over low heat. Constantly whisk. When the yolks get slightly lighter colored and start to foam, add in one slice of butter, whisking all over the pan. Don't forget to whisk the sides of the pan. You don't want scrambled eggs on the sides. When the first pat of butter is incorporated, add in the second, whisking, and hovering over the heat. Continue this way until all the butter is incorporated. And you have perfect, smooth, lemony, emulsified joy. I used toasted Thomas' 100% Whole Wheat Muffins, added a sauteed slice of my new favorite ham from Food Lion - Kentucky Legend Black Forest Brand Double Smoked Sliced Ham, made a little bed of steamed spinach on top of the ham (I know Mar, I just lost you there. Damn childhood spinach traumas!), nestled a 2 minute 45 second (exactly) poached egg in the spinach (Boil water with a tablespoon or two of white vinegar, stir to make a vortex, crack egg into vortex.), and then lovingly applied the Hollandaise.
The ravishing of the yolk. Always my favorite part.
Look how the yolk pools into the Hollandaise. A yellow river of pure happiness. This is sublime. Please, if you're ever in the neighborhood on a Sunday morning, stop by. I always have extra.

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