This past weekend I went to my friend Lauren's bridal shower in Midland, MI. I loved Midland. Everyone was so nice and the architecture is sooooo cool. Pics on that to follow.
We stayed with Lauren's Mom, Julie (aka Julie Mom), and to thank her for being such a gracious host, we cooked her up brunch before heading back to Chicago.
The last time and only other time I made eggs Benedict it was a DEEEEESASTER. It was like something out of a movie...you know...the dark comedy kind. When I printed the recipe the second page didn't print so the only directions I had for the hollandaise sauce was to mix the egg yolks with lemon juice and melted butter. That's it. I didn't see the part that said to cook the eggs. Long story short, I served my pregnant sister and my brother in law raw egg yolks and haven't had the nerve to make it again until today.
The hollandaise sauce was easy. I separated 5 egg yolks and whisked them vigorously with a tablespoon of lemon juice in a stainless steal bowl. I placed the bowl over simmering water and continued to whisk. From there, slowly whisk in 1 stick of butter that's been melted. Continue to whisk until sauce begins to thicken. Add salt, some cayenne, and think about the people you are cooking for before you selfishly drink every drop.
We were all craving some greens so we added spinach to the Canadian bacon.
These are LAVENDER SCONES. Maybe the most delicious, incredibly amazing scones I have ever had in my life. I just finished the last two I hid in my purse and am so sad they are gone. Something happens to the lavender when you bake it - it sweetens and permeates the crispy delicious scone.
Julie makes these with home grown lavender buds. So jealous. I'll try to get the recipe once I order an economy size bag of my own buds. Stay hungry!