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
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!