We celebrated Jason's birthday on Saturday even though his actual birthday is not until the 13th of this month. We chose to do it this weekend since Stephanie and David had come in town again for a wedding on Friday. Even though it was a little early, I think it worked out great before the craziness of the holidays.
As is our custom, Jason sent me his menu for the day ahead of time so I could prepare for it and I was really happy to find a family favorite for breakfast - Eggs Benedict. That is how we started our day.
He decided he wanted Ethiopian food for lunch and we always go to a fabulous restaurant in Addison which is what we did. His dinner choice was individual Beef Wellingtons with oven roasted red potatoes, carrots, onions and asparagus. He typically alternates between two desserts: Chocolate Caramel Truffle Torte or fried Ice Cream. He chose Fried Ice Cream this year with some hot chocolate sauce and caramel sauce.
I think his choices were excellent! We had a lot of fun with the board games he chose to play throughout the day and of course we ate lots of yummy food.
Eggs Benedict (6 servings)
Hollandaise Sauce (recipe follows)
3 English Muffins
3 tablespoons butter, softened
1 teaspoon butter
6 thin slices Canadian Bacon
6 eggs, poached
3 large egg yolks
1 tablespoon lemon juice
1/2 cup firm stick butter
Fill a large skillet with a couple inches of water (enough to be able to cover the eggs when poaching) and warm over gentle heat while preparing the Hollandaise.
For the Hollandaise - in the top of a double boiler, stir egg yolks and lemon juice vigorously. Add 1/4 cup of the butter. Heat over water that is just barely simmering, stirring constantly with a wire whisk, until butter is melted.
Add remaining butter and continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) Once sauce is done, remove double boiler from heat, but leave sauce over the warm water to keep warm.
Split English muffins and toast. Spread each muffin half with butter, keep warm on a baking sheet in a 250 degree oven.
Melt 1 teaspoon butter in a skillet over medium heat. Cook bacon in butter until golden brown on both sides. Place one slice of Canadian over each toasted, buttered English muffin half.
Prepare poached eggs by heating the water in the skillet to a boil and then reduce the heat so the water just simmers. Add a splash of vinegar. Break each egg into a custard cup or saucer. Carefully slip egg into water. Cook about 4 minutes or until whites and yolks are done to your preference (I like whites firm, but yolks still runny). Remove with a slotted spoon and pat dry gently with paper towels.
Place a poached egg on each muffin half over the bacon and spoon the warm sauce over the eggs.