Eggs Benedict with Blender Hollandaise

One of my favorite foods is Eggs Benedict. There is just something so comforting and delicious about it (I mean as long as it's prepared well). I think the thing that makes it my favorite is the hollandaise sauce; the sauce has to be good or there is just no hope for the meal. I am at my parent's house again this weekend spending time with my family and decide to make breakfast. On my list of things to try is a blender hollandaise sauce. I accomplished this using my mother's Magic Bullet. My attempt to counter the buttery deliciousness that is hollandaise sauce, I have chosen to use a turkey bacon and a whole wheat mini bagel.

Ingredients & Directions:

Blender Hollandaise

3 egg yolks
1/2 tspn salt
Dash of Pepper
Dash of Dill (I used parsley here, but please use dill it's so much better)
1 T cream
1 C (1/2 pound) melted sweet butter, heated until bubbling but not brown
1 T lemon juice

Place egg yolks, salt, pepper and cream in blender, blend for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start adding hot butter in a thin, steady stream, not too slowly. As you add butter, the sauce should thicken. When half the butter has been added, add lemon juice or vinegar. Continue blending until all butter is used.

Eggs Benedict (without sauce)

Eggs (as many as needed)
Turkey Bacon
Whole Wheat Mini Bagels

You can poach your eggs or as I have an Eggs Benedict pan, which saves so much time and energy. One of my favorite cooking pans. While your eggs are cooking you should cook your bacon until it's cooked to your desired doneness. Toast whole wheat mini bagels. Place bagels on a plate, rest two pieces of bacon on the bagel, and then place poached egg on top of bacon. Pour Blender Hollandaise over eggs and serve hot.
I was so excited when my mother got a blender attachment for her magic bullet. She usually uses it to make smoothies, but since I noticed she had it I have been dying to use it to make something. Slowly pour butter into the removable portion of the magic bullet (or blender) while it is still blending. It should come out creamy. If it is too thick add a little lemon juice (or water if you don't want it too lemony). I like to serve Eggs Benedict with fresh fruit. I served it with a nice fresh piece of watermelon, cubed. Could there be a better summer fruit to serve with one of my favorite meals on one of the hottest summer days?

Bacon & Cheese Frittata

I suppose once you look at the pictures this may not be what classically looks like a frittata. I did however cook this dish like any real frittata would be cooked. Shocking as it may seem, I do not have a pie pan. I dropped it and broke it and have yet to replace it, so I tend to make pie shaped things in either a cake pan or in square baking dishes. It works for me, it can work for you. One of the main things I focus on in my cramped kitchen is improvisation. I tend to play music while I'm cooking and just go with what I am feeling. I always have a recipe, but if I'm not feeling something I don't go with it, sometimes it works out great, sometimes it's a major fail, but I learn and move on. I will tell you about my apple brown betty's one day, yikes!

Ingredients & Directions:

6 eggs
1 c. milk
1 green onion, chopped
2 tbsp. butter, melted
1/2 tsp. salt
1/8 tsp. pepper
Dill (optional but highly recommended)
4 oz. shredded Cheddar cheese
Crumbled cooked bacon

Preheat oven to 400 degrees. Grease 10 1/2 inch round au gratin pan or 9 x 9 inch baking dish (or whatever kind of pan you want!). In medium bowl with wire whisk, beat eggs, milk, onion, butter, salt, and pepper until well blended. Pour mixture into baking dish. Sprinkle cheese, bacon bits, and dill over top. Bake 20 minutes or until set.

Again, I usually grate my own cheese which I really enjoy doing.


I poured the egg mixture into the bottom of my baking dish and the bacon and cheese is placed on top.


I made this frittata for a small brunch. I love cooking food for brunch, one of my favorites (I need to cook it soon) is a french toast bake my Aunt Lauri introduced to our family; it is so good. I served it with some juice and a few pieces of toast, the addition of a fresh piece of fruit would have topped this off nicely, but I didn't have anything at home that day.