Food on Friday: Eggs benny


By Julia Westhoff

Ah, brunch. What a magical meal. The emblem of leisure and indulgence. Of love and warmth. Of endless days spent lounging around town, imbibing in a societally-sanctioned breakfast cocktail and writing the rest of the day off.

I can’t remember the last time I had brunch.

My weekend mornings are now spent shuttling the kids to various birthday parties around town, doing laundry, and prepping for the week ahead. And that’s okay – I chose this life and I love it. But dang it, I do miss a good brunch. Huevos rancheros, french toast, bloody marys and mimosas – my god, it’s everything that’s good about America.

So I decided recently that if I couldn’t go out for brunch, I’d make it more at home. And what the heck, why not just go crazy and make brunch for dinner, when I have more time to cook and sit around the table with my family.

Of course, I began with Eggs Benedict. Because nothing is better than Eggs Benedict.

This is my favorite way to make Eggs Benedict – it calls for smoked salmon and a blender-made Hollandaise sauce. We love it on English muffins, but I think a multi-grain bread would be delicious, too. I usually pair it with a lightly dressed green salad.

Check out the recipe from Life Tastes Like Food.