vegetarian eggs benedict

my favorite thing to order

when i'm out for brunch is

eggs benedict.

but since my favorite way to eat brunch

is in my pajamas,

it doesn't happen very often.

like many things,

eggs benedict is better at home.

today is our first cozy rainy fall day.

perfect for eggs benedict in our pj's.

ours is a healthy, meat-free version with

spinach, avocado, heirloom tomatoes,
gently poached eggs,

sourdough english muffins,
and this hollandaise sauce.

{i'll reprint the recipe below for quick reference}

we also enjoyed some amazing fruit

freshly-picked by our sweet friend, mary.

thank you, mary!

♥

hollandaise sauce

{recipe source}

ingredients

• 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.

♥