Wine for Breakfast?

Chefs and magicians are a lot alike. We get credit and applause for simply making easy things look difficult. Sunday morning I opened up my fridge, saw I had a little of Don’s Essence du Nord, a couple eggs, a few pieces of bacon, some crusty bread and asparagus. Looked at condiments side in the fridge and ten minutes later, magic appeared.

I use the word "magic" sarcastically because food should be simple and fresh. Anyone can toast some bread, poach an egg, fry some bacon and cook some asparagus. Why pay top dollar for a brunch when you can stay at home and create one with what you already have in the fridge? I say we all slow down this summer and enjoy the little things.

Keep it Simple, Keep it Fresh and Keep it Local

Richard

Easy Essence du Hollandaise
Most French chefs will scoff at this version of Hollandaise. This is not made for them; it is intended for the typical cook at home.

2 egg yolks
1 T. stone ground mustard
1 T. fresh-squeezed lemon juice
Pinch white pepper
Drop of Worcestershire sauce
1 T. Crofut Essence Du Nord
2 sticks butter (Melted)
Salt to season

Fill the bottom of a double boiler halfway with water. If you do not have a double boiler, fill a sauce pan half way with water and use a mixing bowl that covers the sauce pan. Just make sure that the water does not touch the pan. Bring water to a simmer. In the top of the double boiler, whip together egg yolks, lemon juice, white pepper, Worcestershire sauce, and wine.

Add the melted butter to egg yolk mixture slowly while whipping the eggs. If hollandaise begins to get too thick you can always add a little hot water to thin it out. Continue to whisk until all the butter is incorporated into the eggs. Take off heat, cover and wait until serving.