My son got home from his honeymoon last night and this morning at about 9:30 -he called me.  Is this guy perfect or what?!  Not only does he love his Mom but he is cooking breakfast for his new bride and I don’t mean peanut butter on a bagel.  He was making her Eggs Benedict and needed my from scratch hollandaise recipe!  Sorry girls, I only have one of him and he’s taken.

Here’s the recipe I directed him to:

Combine 4 egg yolks, 1/4 t each salt, sugar, Tabasco and dry mustard and 2 T fresh lemon juice in a blender. Heat  1 c of butter until bubbling in the mic, being careful not to brown.  With the blender running, slowly pour the butter into yolk mixture in a thin stream until all is added.

My family is hollandaise crazy!  They became hooked because of a chicken recipe that gets more requests for birthdays and special celebrations, than any other over the years.  Asparagus Wrapped Chicken Breasts: 

Pound 4 whole boneless chicken breasts between wax paper until an even thickness.  Blanche 24 asparagus spears. Combine 1/4 c butter, 1/4 c Dijon mustard mustard, 2 cloves of finely chopped garlic and 1/4 c white wine. Dip chicken breasts in this mixture to coat. Place 3 asparagus spears on each breast and roll securing with a toothpick. Mix 1 1/2 c of bread crumbs, 1 T Parmesan and 2 T finely chopped parsley together and roll breasts in this mixture. Bake 30 minutes at 350on a tinfoil lined baking sheet.   Serves 4 – 6.

My family shares a summer cottage with sister#2 and her family.  It is a special place and a special time when we are all together.  We put a lot (perhaps too much) emphasis on the weekend menus and Eggs Benedict is one of the favourites.

I have not been to Brunch at the Fort Garry Hotel for years but my sources say that it is the best in the city.  If they feature Eggs Benedict-my family would agree.

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