~~Bazemore Eggs Benedict ~~

Special days in our lives, be it a birthday, holiday, a sunny day or whatever you deem as “special”; those are the days that require food created and touched with love.  Webster’s defines tradition as “an inherited, established, or customary pattern of thought, action, or behavior”. Traditions are born from such days for food is an integral and a very special part of life.  As Thich Nhat Han states ~~ food is the gift of the whole universe”.

One of my favorite holiday traditions that I carry in my memory bank is Eggs Benedict on Christmas Day.  I am happy to say that for special breakfasts/brunches this tradition is now carried on by my sons (Brandon, 30, Devin, 28 and their wonderful, sweet significant others, Sandi & Erin). If you are looking for decadent, there is not a doubt in my mind that Eggs Benedict is the way to go.  When they were young, I would prepare Eggs Benedict on Christmas Day after all presents were opened. Additional fun and silliness were added, as it was served on our Lenox Christmas China in our “pajamas” in the “formal dining room”.  Eggs Benedict remain tops on my list of “cynful favorite” meals. In fact, several years ago, Brandon asked me for my recipe stating that he had yet to ever find any establishment that  made/ served Eggs Bene as good as mine!  NOW THAT is the best compliment a mother can ever ask for.

This is a week of change in our family… Devin and the lovely Miss Erin (fiancé), are moving to the Miami, Florida area.  Erin will be attending U of Miami (Nurse Anesthesiology Graduate School).  Yesterday they drove away from Kirkland (Washington). Driving a U-Haul with “Chanel” the “kitty: heading off on their new life chapter. For their final meal with Brandon and Sandi, they indulged in Eggs Benedict.   It will no doubt be a time of change for the four of them, as they are very close and much to my pleasure get along splendidly. It is safe to say that fills my heart up ~~ to know that special meal is being carried on and will for many years to come. 

As John and I are vegetarians – we do a spin on our Eggs Benedict, taken from our honeymoon trip in Belize (Ambergris Quay).  The Hollandaise sauce remains the same, oh so heavenly, buttery, lemony sauce that it is (even Julia Child would moan with pleasure) we simply have removed the “Canadian bacon” and substituted other ingredients.

Start a tradition – and give this recipe a try, and most important, do it with love!  For food is meant to be made with love and shared with love!

 Belizean Eggs Benedict (for the vegetarian palette)

Ingredients

English muffins (or I have used ciabatta bread sliced thin)

Cream cheese (enough to spread very thinly on toasted muffins/bread)

Black beans (I make my own for John weekly)

Eggs (I prefer to use a non stick pan basting with bit of water when they are almost done)

Red onion sliced thin

Avocado sliced thin

Grated extra sharp cheddar cheese

Salsa if desired

*other options:

Portabella mushroom sliced thin (use this as the base instead of black beans)

Pepper jelly mixed in with the cream cheese

Build as follows:

Muffin (toasted), cream cheese, small amount of black beans, poached/ basted egg, red onion sliced thin, pour hollandaise sauce over, garnish with avocado slices and grated cheese. If desired a dollop of salsa on top rounds it off.

I enjoy mixing flavors and creating Eggs Benedict with different ingredients – and highly suggest you try it!  For THE traditional carnivore Eggs Benedict, ingredients include Canadian bacon, muffins (bread) and eggs of course!  

Hollandaise Sauce

1 cup (1/2 pound) butter

3 egg yolks (room temp)

¼ cup warm water

2 Tablespoons fresh lemon juice

¼ teaspoon of salt

Dash cayenne pepper

To make the sauce it is best to have all ingredients and the double boiler ready in preparation.  This is a sauce that needs attention and can be finicky. Melt butter and set aside; combine egg yolks, warm water and lemon juice in top of double boiler.  Beat with wire whip until blended.  Set the double boiler over hot BUT NOT BOILING water.  Slowly pour in the melted butter, whipping continuously.  Continue to whip/beat mixture until it thickens slightly. Remove from heat and if using in a short period of time, set aside OR setting over cold water.   You can also place back over heat if preparing a dish that requires specific timing.  One trick I have learned is IF the sauce curdles, add several ice chips (or one cube) and beat vigorously until smooth again.  Sauce can be refrigerated for several days after prep and is a great dip for artichokes. If reheating after refrigeration – follow these steps: 1) allow sauce to come to room temp 2) place 2 tablespoons over very low heat and beat until warm.  Gradually add remaining sauce in small increments.

Notes – sauce and thickening can vary based on atmospheric conditions and of course altitude.  Best when served immediately over Eggs Benedict so this works well if you have two people in the kitchen, one watching over the sauce while Eggs Benedict prep takes place.  ENJOY!! AND start your own tradition!

Brandon, Don and Devin

Christmas 1996~pajama party and Eggs Benedict