Easy Like Sunday Morning

Breakfast is the most important meal of the day, right?  I'll be honest, I am not much for wolfing down a bowl of cereal and heading off to work with milk spilled on my shirt.  In fact, I am simply not hungry until late morning and then I want something salty and substantial.  Or creamy and sweet.  Or both- and brunch is just the thing.

For me, the quintessential part of a good brunch is hollandaise sauce.  Once the sauce is made and eggs are handy, endless variations on the classic Eggs Benedict are inevitable.  I like mine with spinach and smoked salmon in place of the traditional Canadian bacon.  A bagel half or slice of toast can easily be swapped for the English muffin.  Herbs and sauteed vegetables can be served on top or on the side, of course with a healthy dose of hollandaise.  And if your sauce separates?  No problem, give it a quick whisk and pour it on.

However, you may be one of those people who craves something sweet in the mornings.  You might order pancakes, waffles, or house-made granola when you're out for breakfast.  I hear you and there's nothing quite as lovely as a freshly baked pastry to have along with your strong coffee. 

Consider devoting your next Sunday morning to the hallmark of sweet and savory and make a fabulous brunch for you and yours.  Of course, Denver Public Library has many cookbooks to help and inspire you.

And don't forget the hollandaise!


Hollandaise Sauce, adapted from Brunch: 100 Recipes from Five Points Restaurant (in NYC)

3 T. cold water

2 T. white wine vinegar

1 T. fresh lemon juice

pinch of salt

3 egg yolks, stirred together

1 c. melted butter, barely warmed

2 dashes hot sauce


1. Whisk together water, vinegar, lemon juice, and salt in a non-reactive, heatproof bowl.  Set the bowl over a half-inch of water in a saucepan, creating a double boiler.  Heat on medium-low, until just steaming.

2. Whisk the egg yolks into the liquid mixture and continue to whisk until the mixture is pale and frothy.  This may take about 6 to 7 minutes of constant whisking (but it's totally worth it).

3. Remove the bowl from the double boiler and place on counter over a dishtowel to help stabilize the work surface.  While still whisking, slowly stream the melted butter into the bowl.  Stir hot sauce into the hollandaise and taste for salt.  Use immediately.

*If your sauce separates, emulsify it by putting in the blender or food processor for a few seconds.


Books on brunch in the library's collection:

Classic brunch recipes from NYC's Five Point Restaurant- Brunch: 100 Recipes from Five Points Restaurant by Meyer and Meehan

On the sweet side: Clinton St. Bakery Cookbook by Lahman and Kleinber

A coffee-centered meal: Coffee & Bites by Susie Theodorou

New brunch recipes and twists on the standards: Gale Gand's Brunch! by Gale Gand

A classic British breakfast: Forgotten Skills of Cooking by Darina Allen

Written by Becky on March 13, 2011


Anonymous on March 14, 2011



Becky on March 15, 2011

In reply to by Anonymous


Thanks!  Also, I don't want to forget about all the eggs!  I found this cookbook that is purely about cooking them, aptly named Eggs, by Michel Roux.  Enjoy!

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