Mr. Seasoned Traveler Eggs Benedict with Quick Hollandaise Sauce

I hope everyone’s having a great weekend and, to all celebrating, a Happy Mother’s Day! Today I get to share a recipe courtesy of my husband, who pulled together these wonderfully decadent Eggs Benedict dishes. Though it was a team effort, he took charge of the most challenging part, the poached eggs! I whipped up my shortcut version of hollandaise with an immersion blender — I’m telling you, it’s foolproof and so fast. We toasted some dark whole-grain bread that was the perfect base for these layers of oozing sauce and egg and a sprinkling of fresh chervil. It’s our simplified version of the classic. Enjoy!

Advertisement

Lemon Tart with Coconut Shortbread Crust

Stirring Lessons: How to Make Caramel Custard, Parts II & III

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
― Julia Child

Some days I wish Julia Child were with me in the kitchen. By nature, I am the kind who studies a problem from all sides, reads up, prepares. And when nothing goes according to plan, my despair and doubt come flooding in. What made Julia Child so admirable and endearing is not simply a je-ne-sais-quoi attitude, but rather a defiant “je-ne-sais-quoi-but-I-sure-as-hell-can-handle-whatever-comes-my-way” kind of take on life. It’s an attitude I can only aspire to, both in the kitchen and in life.