You know, I really thought that being alone with the cats for four days would be kind of boring and lonely, but so far it’s been pretty great. I’ve completely caught up on sleep, been to the movies, satisfied my craving for lobster rolls, spent an entire guilt-free afternoon shopping at Crate & Barrel and The Container Store, and enjoyed a delicious steak dinner with friends. AND, there’s no one around to yell at me when I decide to watch four straight hours of the Big Bang Theory. A girl could really get used to this kind of lifestyle…

Since Dan doesn’t like runny eggs, they rarely make an appearance in our house. BUT, since he’s not here right now I decided to take advantage of the moment and treat myself to a delicious breakfast of poached eggs. Specifically, poached eggs drenched in hollandaise sauce, on top of homemade crab cakes, over buttery, toasted English muffins. Mmmmmmm.

Every time I eat poached eggs I think of Amy Adams’ character in Julie & Julia, who refused to eat runny eggs because she assumed they would be slimy and gross. But, when she finally worked up the nerve to try them she discovered that they were actually silky and wonderful and tasted like yummy cheese sauce. That’s pretty much how I feel about poached eggs. They’re so much tastier than they look and when you throw hollaindaise sauce, meats, and bread products into the mix you get something that is mind blowing-ly delicious and satisfying. Dan doesn’t know what he’s missing…

Eggs Chesapeake (Hollaindaise sauce adapted from Katherine Martinelli’s recipe)

Ingredients:

– Two crab cakes (made from recipe found here)

– 1 English muffin, sliced in half and toasted

– 1 tsp vinegar

– 1 stick butter, melted

– 2 whole egg + 3 egg yolks

– 1 tbsp lemon juice

– Salt to taste

Steps:

(1) To poach your eggs, bring 2 inches of water + vinegar to a rolling boil in a high-sided pot, then lower heat so that water is just simmering.

(2) Crack your eggs into separate ramekins.

(3) Using a spatula, create a whirlpool in the center of your hot water. Using your other hand, gently ease one egg into the water, allowing egg whites to wrap over the egg yolk. Allow egg to to cook to desired consistency (egg whites should be opaque and white, yolks should be liquid but firm enough to be moved), then lift out of the water with a slotted spoon and place on a paper towel. Repeat with other egg.

(4) Place one crab cake on each half of a tasted English muffin.

(5) Place one poached egg on top of each crab cake. Set aside and get working on your hollaindaise sauce.

(6) Melt the butter in the microwave. Skim the fat off the surface and set aside to cool slightly.

(7) Put egg yolks in a heat-proof bowl and whisk until fully beaten.

(8) Place the bowl over a small pot filled with about 1-inch of water.

(9) Bring water to a simmer and whisk egg yolks continually until they are lightened in color, doubled in volume, and thick (do not allow the water to boil, and be careful not to scramble the yolks).

(10) Lower the heat, and keep whisking the yolks.

(11) Slowly add melted butter, whisking constantly.

** If you notice that the sauce begins to look grainy and slightly curdled, that is an indication that it is about to break. Immediately stop what you are doing and add a splash of cool water. Whisk vigorously until completely smooth. Resume adding butter.

(12) Once the butter is fully incorporated, add a dash of salt and whisk in lemon juice.

(13) Taste and add more salt and/or lemon juice as desired.

(14) Remove from the heat and spoon on top of eggs.

(15) Enjoy immediately, with lots of mimosas.