Brunch Menu Teasers

Italians don’t eat brunch.  At least not that I could tell.  I traveled northern Italy for over two weeks in 2012.  For our morning meals we drank espresso and ate bread, charcuterie, cheese, and sometimes some fruit. But from Venice to the Ligurian coast, I never saw a poached egg, anywhere. So when a friendContinue reading “Brunch Menu Teasers”

Eggs Benedict with Rosemary Pork Loin, Orange Hollandaise and Wild Arugula Salad

We’re all pretty familiar with your standard Eggs Benedict:  two poached eggs over a slice of Canadian Bacon or ham, on a toasted English muffin, luxuriously topped with Hollandaise sauce.  Well here is a fresh take that makes use of leftovers from Saturday evening’s pork loin roast.  Combine them with with farm fresh organic eggsContinue reading “Eggs Benedict with Rosemary Pork Loin, Orange Hollandaise and Wild Arugula Salad”

How to Poach Eggs

Poached eggs have such a great number of uses, and there is just something about a perfectly poached egg, that’s just well…perfect.  Aside from Eggs Benedict, they are a classic component for Frisee and Lardon Salad, and are delicious with Roast Pork and Ramen Noodles too.  They are actually not that difficult to make.  Here’sContinue reading “How to Poach Eggs”