Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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One of the firsts we received from , who we miss terribly :3

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Please fave and comment on the original submission: https://www.furaffinity.net/view/9286391/

A rainbow arrangement of beautiful berries with the golden hollandaise sauce over eggs, what a brilliant breakfast from the kitchens of chefemmy

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Hollandaise Sauce

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Directions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

EGGS BENEDICT

8 slices Canadian BACON
4 English muffins, split
8 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above

Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.

Fill a 10-inch nonstick skillet half full of water. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.

Fresh Cut Berries

4 Cups of Strawberries
1 Pint of Blackberries
1 cup Blueberries
1 Ready Whipped Cream

Wash all the berries, destemming the strawberries as you go. Put blueberries and black berries into a bowl. Take the strawberries and cut them in half, placing them into the bowl. When all strawberries are halved and in the bowl, mix the berries together. Spoon the mixed berries onto the plate, take whipped cream and place on top. Serve.

Allergy Warning: This recipe contains Dairy Products, Egg Products, Wheat Products, Meat Products and Berry Products

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