Sunday Breakfast At The Hawthornes.

Welcome to Sunday breakfast with the Hawthornes. On Sundays, we like to take our time and have a leisurely breakfast. I've gotten rather adept at cranking out Eggs Hawthorne, so that's what we're having this morning.

Mr. Hawthorne, anytime you want to get your butt in here and assist, that would be fine with me. Actually, now that I think about it, stay out of the kitchen. It's quicker that way. And according to the time stamps on my pictures, start to serve was 20 minutes. So yeah, it's actually best for you to keep out of the way. You are allowed to sit at the counter and carry on lively, witty, convivial banter with me, but if you choose to go watch a movie, I will, of course, understand. Le sigh.

Let me tell you my process above. The first thing I do is set a pan of water over low heat. That's the pan in the back left. Pour a tablespoon of white vinegar in the water and while you're preparing everything else, you're letting this slowly come up to a simmer so you can poach your eggs, which is the last thing you do. The addition of vinegar helps in the coagulation of the egg. On the front left burner, turned off, I have 2 egg yolks for the Hollandaise sauce. Middle front burner, I have spinach in a steamer basket. Right front burner, I have shaved honey ham.

I'm toasting 2 Cranberry Citrus English Muffins from the Brother-In-Law Hawthorne who sends me a Christmas present. Thanks again, BIL Hawthorne #1. The two eggs are awaiting their poaching. The lemon will go in the Hollandaise. And the 6 asparagus will go in with the steaming spinach, the last two minutes.

I steamed the spinach, covered, for about 2 minutes, then added the asparagus, and cooked 2 more minutes. Keep covered.

While the spinach and asparagus are in the sauna, I started on the Hollandaise Sauce. If you're not comfortable doing Hollandaise and something else at the same time, then I recommend you finish the green stuff first, then focus on the Hollandaise

For the Hollandaise Sauce 2 egg yolks juice of 1/2 lemon or more (You know how Rosie loves her lemons.) 3/4 stick cold butter, cut into small pats Mix yolks and lemon juice. Whisk briskly, hovering pan over low heat. Or you could use a double boiler. You do not want the egg over direct heat since we don't want scrambled eggs here. We're making a sauce. Keep whisking, hovering, until egg mixture gets slightly foamy and lighter colored.

You can see the foaminess and airiness here, but I didn't have natural lighting, so the yolks appear a lot darker than they are.

Start whisking the butter pats in, one at a time, hovering the pan up and down over the heat, completely incorporating the butter into the sauce. The more the buttah the bettah. And ta da, you have a silky, creamy Hollandaise.

Hollandaise is ready. And that's a proper color for Hollandaise. Crisped ham slices ready. Wilted spinach and crunchy asparagus ready.

Remember that lone little pot in the back, out of the way, sitting over a low heat? It's just starting to simmer now, which is quite convenient since everything else is ready. I brought it to the front burner, raised my heat just a tad, and made a vortex in the water with a spatula.

Crack the egg directly into the eddy. Or if you have issues with cracking eggs, first crack the egg into a small cup so you're sure it's intact, then let the egg slide into the swirl. And if you do have issues with cracking eggs, you need to remember when you go to tap to crack it, You.Must.Commit. It's like flipping an omelet. One cannot hesitate at such moments. Go with the flow. Commit to it. And you won't have any problems. Another Trust Rosie moment.

2 1/2 minutes for a perfectly poached egg. Let drain.

Toasted cranberry citrus English muffin with a bed of crisp sliced maple ham on top, then a green nest of spinachy goodness, with the puffy cloud of The Egg, and a lovely blonde mane of Hollandaise Don't forget the asparagus.

The deflowerment of the egg.

Always my favorite moment.

Drain the egg entirely of its fluids before cutting through the layers, drenching all with liquid sunshine and getting every element in one bite. This is paramount. I love a good Sunday breakfast. It starts my week off right.