the morning after.

new year’s eve was super great & i mean super.  i went to my favorites’ house for the night & ended up staying for two.  there was disco & tequila & i donned my brown sequins pants & the sky-highest art-deco-y bronze shoes.  the day after was a haze of mimosas, tea, the fighter, benedicts, mimosas, bridesmaids, bacon, mimosas, fried potatoes with aioli, inception & lays potato chips.  enough said.  the day after the day after found b at the blender whipping up smoothies.  oh it was a very good start to a the new year.

good morning sunshine.

bacon benedict (serves 4)
for hollandaise:
5 egg yolks
1 lemon, juiced
2T water
salt
pinch cayenne
1 lb. hot, melted butter

16 slices bacon, cooked, drained
8 slices rustic, whole grain bread
1T white vinegar
8 eggs
chopped parsley, for garnish

lightly toast bread & place in a 200-degree oven to keep warm.

heat 2 to 3 inches salted water to a simmer in a wide saucepan for the eggs; turn off the heat & cover to keep warm.

for the hollandaise, combine the egg yolks, lemon juice, water, salt & cayenne in a blender and blend until light and fluffy, about 1 minute. with the blender running, slowly pour in the melted butter.  add more salt or lemon juice to taste.

return the water in the saucepan to a low simmer. add the vinegar and swirl a couple of times with a kitchen spoon.   crack each egg into a cup & then gently drop 4 eggs into the simmering water and cook until just set, 4 to 5 minutes.  remove with a slotted spoon to a clean, dry dishtowel.  repeat with remaining 4 eggs.

place 2 pieces of toast on each plate.  put 2 pieces of bacon on each half and top with 1 poached eggs.  spoon the warm hollandaise sauce over sprinkle with chopped parsley.