The Eggs Benedict tradition was started by my father, who was a bit of a gourmand, and     we have carried on in his honor, and what an enjoyable morning it is all around! Starting with a nosh on brioche while opening presents…

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Opening of presents (someone always gets underwear…family joke!) and running around of dogs…

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Poor Buster got himself wrapped up! Followed by the annual cooking and eating of the eggs Benedict…

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We always use the leftover bone-in ham from the previous evening’s meal, and make the Hollanadaise sauce from scratch.  It’s really not that difficult.  Squeeze the juice of one (Meyer) lemon into a blender and add 3 egg yolks and cayenne pepper to taste.  Melt one stick of butter and add in a steady stream to the yolk mixture till thickened and light yellow in color.  Voila!

This is best completed as a two person operation: one to perfectly poach the eggs (thanks Mom!) and the other to make the Hollandaise and put everything together (me).

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Wishing you and yours a very Merry Christmas from our gang!  And joy, health and prolific writing in 2013!

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