Test Kitchen: Sunday Brunch. Poached eggs on ciabatta with bacon and Hollandaise Sauce.¬†
There is a man in my kitchen. This is nice after a week of solo parenting. If I feed him will he stick around?
Oh look he’s about to feed me. Even better:
My husband is home now. He was away for a week in Atlanta for a conference. After a week in a
compound,¬†in a Country Club in Georgia with his every need attended to while being preached at by management,¬†he’s ready for a spot of autonomy in the kitchen.
Today’s recipe is perfect for a leisurely Sunday brunch. This was served up shortly after the photo above was taken.
Poached eggs on Ciabatta with Bacon and Hollandaise Sauce
H2O or water.
9 inches to a ft long ciabatta stick.
6 rashers of bacon or 6 slices of smoked salmon
Hollandaise sauce. I find it’s hard to find a good quality sauce in the main supermarkets. You can make your own by using a good quality ¬†ranch dressing with half a lemon squeezed into about 1/4 cup ranch.
chives to garnish
Halve and slice the ciabatta lengthways. Turn the oven onto broil (or ‘grill’ in English speaking countries.) Place the sliced ciabatta under the heat and grill until golden. Meanwhile poach the eggs. This is best done in a deep frying pan half filled with water.
Butter the grilled ciabatta. Fry the bacon and assemble. Drizzle or pour your hollandaise on top and finish with chives.
Warning: Highly calorific comfort food. Hubby made cheeseburgers for dinner and I gained five pounds in a day. Which is fine because it’s all good organic fats to keep the mind and body healthy.¬†I¬†tell myself I gained the weight on the bits that count. Booty boobs and brains.
More recipes to come soon, Housewives.