I remember the first time I slid into a booth and followed my mom's order with, "I'll have what she's having." It came out of my mouth fast and hard and for a moment I felt all grown up. The standard bacon and eggs, forever the heavyweight breakfast in my house, was about to be replaced. The "in" breakfast was about to have a new contender for the title.

Growing up I used to follow my parents whenever they went out for breakfast, brunch or lunch. This was one of the perks of being a kid. And when my parents said they were heading over to Oliver's for breakfast, I was at the door and ready in a flash. This wasn't the kind of breakfast I had at the local greasy spoon, this was elegance on a plate.

Eggs Benedict was delivered to our table and I probably stared at it for a good minute or two. It almost looked too pretty.

The eggs sat atop the English muffins like a bird in his nest. Besides,

poached eggs were new to me and I had never tasted real hollandaise sauce before. After another moment or two I cut into the eggs with my knife and as soon as the yolk released all of its charm, I knew things were going to change. Move over standard breakfast fare.





The sauce was hypnotizing. The bacon crisp and salty and the eggs perfectly done. It was just the right combination of flavours all in one beautifully presented package. I probably ate it in record time and I could tell from my parents face that their brunch bill was about to be a bit more expensive each week. Another perk for the kid.





I must have ordered Eggs Benedict every time I followed my parents out for breakfast after that moment. And that has followed me long since that restaurant closed down. Eggs Benedict is sinfully good and one my most cherished ways to spend a weekend morning. I make it slightly different than the one I first tasted, but the feeling that sweeps up over me is the same every time.





Happiness.





From my kitchen to yours, happy eating!





Lemony Eggs Benedict with Arugula





The Goods:

2 large egg yolks

1 tbsp. lemon juice

1 tbsp. water

kosher salt and cracked pepper

1/2 cup unsalted butter, melted

small handful fresh arugula

4 thick slices of bacon, cut in half

2 English muffins, split in half

4 poached eggs

Prep:

Preheat oven to 425 degrees. Place the bacon on a parchment-lined baking sheet and cook for about 6 minutes a side, until slightly crispy. Transfer to paper towels to drain. Using a blender, make the hollandaise sauce first. Combine the egg yolks, water, lemon juice and a pinch of salt. In a small saucepan or microwave, melted the butter. Start up the blender and while it's running, slowly add the butter through the vent at the top and continue to blend until the sauce is thick. Season to taste. Pour the sauce into a bowl and cover and set aside. Poach the eggs and keep them warm in hot water. Toast your English muffins and then place 2 halves on a plate. Top each with some fresh arugula, 4 bacon halves and a poached egg. Spoon a couple tablespoons of hollandaise sauce on each and serve. Serves 2.



































