Friday, April 26, 2013

Eggs Hawthorne For Breakfast.

The Hawthornes have a guest.
Lori VanderKamp
of The Vandercamps of Michigan
is visiting.

We had a leisurely dinner the night before.
Here's a quick recap:

 Caesar Salad with homemade croutons

 Rockfish in Rum Butter Sauce
with Strawberry Kiwi and Grape Salsa

in Cream and Green Sauce

 I wanted to give Lori a good breakfast
to sustain her for the 15 hour drive back to Michigan.
We're having Eggs Hawthorne.

If you want the step by steps,
check out one of my many blog posts

I'll give you a quick overview.
Lightly toast your English muffins.

 Sauté ham slices in a little butter.

 Steam the spinach.

 Make the Hollandaise.
Mix 2 egg yolks with juice of 1/2 lemon.

 Gently heat over low heat,
whisking constantly.
When the yolks turn light and bubbly,
start whisking in about 3/4 stick of butter,
a pat at a time.

I'll take the pan and hold it over the flame,
not touching, to control the heat.
You do not want scrambled eggs,
so hover the pan over the heat.
Season with freshly ground salt and pepper.

 Next, poach your egg.
Bring water to a boil.
Add in a little white vinegar.
This helps the egg to coagulate.
Swirl the water to make a vortex
and drop in the egg.
Cook it 2 1/2 minutes.

Assemble your Eggs Hawthorne.
English muffin with a slice of ham.
A nest of spinach on top of the ham.
Poached egg in the nest.
Glorious Hollandaise over top.

It doesn't get much better than this.

My favorite part.
Penetration of the yolk.
And release.
Hope to see you in November, VanderKamps!
Thanks for visiting, Lori!

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