For Mother’s Day I made Jenny her favorite breakfast: Eggs Benedict.
I started with the Hollandaise sauce, using a mix from Knorr, with a little less butter and a lot more lemon juice. I put on water for the eggs, and I also started some water to steam fresh asparagus (unfortunately not yet our own).
While the sauce was thickening up, I put a couple of slices of vegetarian Canadian bacon in a skillet with a little butter, and cracked the eggs into the poacher.
Keeping the sauce warm, I toasted sourdough English muffins, and flipped the Canadian bacon.
When the muffins were done, I put them on a plate with the steamed asparagus, and topped them with Canadian bacon, poached eggs, and a generous ladle-ful of Hollandaise sauce.
As of today the trees have leafed out. There are still a few trees unopened, but together they’ve filled every gap with green – no more bare twigs against the sky.
Last night’s rain tapered off into a blustery morning, but we did finally get enough rain to send water running, clear and cold, into our sump. I was pleasantly surprised to see that our new sump pump