Eggs Ben-addiction
I'd never eaten at Cora's before but I knew it was a breakfast and lunch diner so I figured they'd be sure to have some eggs bennie and I was right. They offered three varieties: one with ham, one with asparagus and swiss and a third with mushroom and brie. I LOVE mushrooms, but brie with hollandaise sauce seemed like it would be waaay to rich. My daughter ordered the asparagus and swiss and I had the ham. They were excellent - not quite as lemony as my own hollandaise, but still very good. The pan fried potatoes were also flavourful and nicely browned and the fruit that came with it was a work of art, fresh and delicious.
It's a whole lotta carbs for a diabetic, but I dubbed it insulin worthy. I gave myself an extra blast and didn't eat the whole thing. That's the beauty of insulin, you can take a little extra when you need it...but you have to remember, the more insulin you take, the more fat you store so it's good idea not to overdue it.
This looks absolutely delicious and I can't believe the beautiful presentation. So beautiful, in fact, I'm not sure I'd know where to start.
ReplyDeleteYou mentioned your own Hollandaise sauce. I'd love to have the recipe if you'd be willing to share it with the world?
My pleasure Lily!
DeleteIt comes from the 1987 edition of a Canadian Living Magazine publication called Rush Hour Cooking. You can use a blender or a food processor - I use a blender.
1. In a small saucepan melt 1/2 cup of butter with 1Tbsp fresh lemon juice until bubbly but not browned. Remove from heat.
2. In blender combine 3 egg yolks and a pinch of salt. Process until blended.
3. Slowly add hot bubbling butter through fed tube while blender is running. Process for 30 seconds or until smooth and thickened. Makes 2/3 cup.