What do you do on a Easter Monday when there is all over the world – well, nearly over the world OK? – a lockdown? You do a Easter Monday brunch, that’s it.
At least we decided, my godson and me, to make a nice Easter Monday brunch and – for sure – perfect Eggs Benedict. Also, I didn’t have done it for several years. The reason why I shiver when I think about it: the eggs will be poached. Oh my! Check the featured picture here: That’s at the end one of the Eggs Benedict, the one which looked best.
We, that are: My godson and me. A friendly and mostly helpful guy, who seemed to get kicked up the stairs, business wise. While I have been a passable cook, he cook only in the middle of the night, mostly spaghetti – guess why?
We cook around 1.5 hours and have some perfect – will, not with the Eggs Benedict – dishes: A south Italian Bruschetta, Eggs Benedict and puff pastry patties with veal and mushrooms, all handmade – the ‘Königinenpastetchen’ came from my sister Anna, because my Göttibub was on Saturday not able to go shopping – guess why? And the Eggs Benedict tastes nice and look so, so. The best ever I had in the Coffee Club at Patong Beach, and from one of the waiters, Art, who exceeded himself to do the best Eggs Benedict, ever. If you are reading this, Art: I hope you know, you are still for me boyfriend material!
Check out the picture below and enjoy the a perfect Easter Monday brunch.
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- Topping on the Bruschetta
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- Preparing Things
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- Preparing Sauce Hollondaise
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- Godson David – Mein Göttibub
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- Cooking
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- Hollondaise on Eggs Benedict
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- Enjoy the Easter Monday Brunch
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- Handicaped Eggs Benedict
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