I realize it’s Monday morning and you’ve likely started the day with something practical, like steel-cut oats, having got all the bacon and whatnot out of your system over the weekend. But we all dream of sleeping in and lounging over brunch, right? It helps to have that golden beacon shining from the end of the week.
I seem to be in Easter mode early this year – perhaps because it hasn’t snowed since the day W received his much-coveted snow tube in the mail sometime mid-January (it still sits sadly in the front hall, unused) – and maybe because Easter arrives so early. Two weeks! Easter or not, the warm and suddenly longer days jolt me into brunch mode – and although most weekend mornings I like to spend extra time in the kitchen baking something to nibble with coffee, this past weekend there were more crammed around our little table in the kitchen (even though I (finally!) managed to clear some surface area on the dining room table) and I used it as an excuse to make a batch of hollandaise. Which is really just mayo made with melted butter instead of oil, and which you can dip literally everything in your kitchen into. Even a spoon, or your finger. Anyone within eyeshot will understand.
I was waffling – get it? – between eggs Benny and waffles when I realized we could, in fact, have the best of both worlds, and that the divots in said waffles would be perfect for capturing any drips attempting to escape from the eggs. I love a good, drippy egg, and although poached eggs on toast has been our breakfast/lunch/dinner standby since we were kids, they’re easy enough to make for a crowd, too.
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