Spring Day, Unseasonably Cold and Rainy:
Chris grabbed a pack of English muffins at Sam's yesterday, asking, "These ARE what you make Eggs Benedict with, aren't they?" hint hint.
So as he slept in this morning, I cooked a pot of thick grits with butter and crumbled Queso Fresca and a few grinds of the peppermill.
I skillet-toasted two split muffins with another similar skillet as a top weight, making them crisp and buttery-brown. These then went top-up into the top skillet to keep warm whilst I gently seared four slices of ham steak, cut to sort of fit the muffins. It went atop the muffins so they could soak up its salty, rich hammy juices.
This is not your usual dainty epicure's Benedict---it's a hearty, thick-hammed, crisp-muffined, runny-yolked marvel, a sort of BUBBA Benedict, and I wish you all could have sat down with us.
I had earlier made a double-recipe of Julia's Hollandaise (the one that she stresses is MUCH easier made by hand than in a blender, with all that pesky blade-cleaning and pouring, etc.). Being the old Southern cook that I am, and having made the sauce "by heart" since I got the book back in the 70's, I took liberties and added in an extra tablespoon of lemon juice, and a bit of that old Delta standby, "Kye-YINN" pepper.
Jumbo eggs went into the ham fat, were carefully turned for just an instant on the second side, then gently slid onto the glistening warm ham slices. We'd been sipping Strawberry/Banana smoothies from frosted goblets, then sat down to the lovely warm eggs and ham and muffins, with a gravy-boat of Julia's delightful sauce, to be ladled on and made even more deliciously golden by yolkrun and ham-nearness.
We chatted and ate and sipped, befitting a cozy weekend morning, as Aaron Neville sang softly in the background. Memorable breakfast.