sarah the baker yoon: Look, I know it's been a while. I've missed you a lot, you know that. And I'm really really sorry that I've been so unavailable and all I've been really saying is "I'll be back" and that I'm so sorry and.. and I –
reader: I'm gonna stop you there. C'mon Sarah, don't worry about it. I gotcha. No hard feelings, just glad you're back. Now where's the food?
s: ...What? Really? You're not mad that I haven't had a proper post in a year?
r: Nope, that's silly. So what did you make today?
s: Wait, you don't want me to sulk and grovel at your feet for being such a bad blogger? That I haven't kept you updated properly?
r: Not at all. I just want you to pick up where you left off. We're good, Sarah. That's what true friends are like. You might have not seen them in years, but when you meet once again, you know exactly where you both stand – in a good relationship as always. No need for long explanations or some sort of silly act of redemption.
s: Oh wow. Aw geez. You're the best.. So.. I didn't have to feel all worried all this time? And super pressured to create the most magnificent come-back post (which actually prevented me to come back sooner)? I could just come back with a really simple post and catch up as we go?
r: Exactly. So, what have you got here now?
So like I've mentioned above, this isn't a blog shattering come-back post, but it's just a really simple story on something I've always wanted to make/shoot/blog about. And it's a delicious breakfast! I've blogged about breakfast food before as I'm one strongly rooting for delicious breakfasts in our lives but this one is the most decadent by far! Who doesn't love a good 'Eggs Benny' on a Saturday morning?
I've always wanted to make homemade Eggs Benedict with fresh Hollandaise sauce, but was always scared to. Maybe because it involved poaching eggs and double broiling and lots of whisking. But I was wrong for being so scared! I mean, these eggs weren't perfect and I've got a long way to perfecting the poached egg, but if I did it - ANYONE can do it. And it tasted heavenly! I know so many of my friends call Eggs Benedict their most favourite brunch food so I believe in y'all that you can do it at home too!
But what made this breakfast real special was the people I got to share it with. I served this brunch on a sunny Saturday to my husband Andrew and his younger brother. We invited his younger brother the night before, shared a wonderful dinner and watched some late night movies and after sleeping-in til our heart's content, we woke up to share brunch together around our small dining table. And it was a special moment for me because I've been praying for this for so long! Best friends reunited at last. :)
Andrew and his brother have been best friends always always. They know each other so well inside out and the loyalty and love they share for each other is intense. I know the most ridiculous (and perhaps dangerous) things Andrew would do for his brother, and how protective he is for him. But sometimes friendships can get hurt and damaged. Even the closest ones. And so for a year or two, the two of them didn't speak with each other. It was really painful to see but I knew that soon enough, they'll restore the intimate and special relationship they had.
And then, time passed, wounds healed, and hurts were forgiven. And it was like nothing happened. They were back, sharing meals together, laughing at each other and sincerely enjoying each other's presence once again. Just where they left off. His brother was the best best-man to Andrew, just as we've always expected. And he's more than a brother-in-law to me – he's the most generous, loveable and sweet little brother to me. And so we're back and I couldn't be any more grateful. So, here's to reunited friends, unconditional love and darn good food!
for 4 portions
3/4 cup unsalted butter (1 1/2 stick)
3 egg yolks
1 tablespoon water
1 tablespoon lemon juice
1 tsp vinegar
4 english muffins
8 pieces of Canadian back bacon or Smoked Ham
pinch cayenne (optional)
make hollandaise sauce
1. Remove 2 tablespoons of the butter and keep cold. In small saucepan, melt remaining butter; keep warm.
2. In double-boiler bowl or in heat-safe stainless steel bowl, whisk egg yolks until thickened and pale. Whisk in water and lemon juice. Add 1 tablespoon of the cold butter.
3. Place bowl over saucepan of1 1/2- inches (4 cm) barely simmering water; whisk until bottom of pan can be seen between whisks and wires of whisk become lightly coated, 1 to 2 minutes.
4. Remove from heat, immediately whisk in remaining cold butter to stop the cooking of the yolks.
5. By driblets, whisk in enough of the melted butter to thicken to consistency of whipping cream. Increasing amount of butter slightly, whisk in remaining butter. Season with salt and pepper.
set up eggs benedict
1. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
2. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins.
3. Place 2 muffins on each place and spread toasted muffins with softened butter. Top each one with a slice of bacon or ham, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with cayenne pepper and serve immediately.