We count our blessings throughout the year and during the Easter season we hope for lasting peace. Egg decorating is a fun favorite. We also love Eggs Benedict! It is fast and easy. Prepare the toasted English muffins. Some like Canadian bacon; but, I prefer a lovely crab cake or fresh crab. The eggs are poached; but, the secret is in the Hollandaise Sauce. In a double boiler, whisk 1.5 teaspoons of white wine vinegar with 3 egg yolks. Whisk rigorously. Add tabs of butter up to 1. 4 sticks of butter, whisking continuously. Add 1 teaspoon of lemon juice, a dash of Kosher salt and white pepper. Then, I sprinkle chopped basil for the finish. Pour the delicious sauce over a poached egg stacked on an English muffin with a crab cake for Sunday applause. It’s all in egg…and eggcellent whisking. Happy Easter! © Kelly McBride Loft
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