Egg on My Face

All's well that ends well, but I had really dropped the ball on this meal by forgetting the heirloom tomatoes I bought at the farmer's market, refilling the glass milk bottle with Trinity Farm's fabulous coffee milk, and leaving my Canadian Sausage behind.

There are things I would have done differently to these eggs benedict and potatoes. Firstly, this was my first hollandaise sauce. It looks good, but I didn't do it by the book. There was no double boiler or wine. Instead, there was one pot and some white wine vinegar and lemon juice. Under the sauce lay marinated artichokes hearts, which I would have warmed, but my pacing was slightly off. I used onion and cubanelle peppers with the potatoes, but too sparingly.

The poached eggs were successful enough, as they should be, because I love them and therefore make them often. They sat on toasted English muffins, just waiting for it's runny yolk to flood the plate!

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*In a previous post, I mention bearnaise. I found a page that I think explains the difference between bearnaise and hollandaise beautifully, plus it includes links to both recipes.