Eight Bells

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Wednesday, June 28, 2006

Slack Buggers

Thankyou to everyone for the feedback re what a slack bugger I have been with the blog for the last few days. I meant this blog to have an entry every day and that is how I want to keep it. I will try harder I promise.
It all really started on Saturday night. We went to a show with a couple of friends and didn't get to bed until 4am Sunday morning. Since then the energy has somewhat dissipated. *note to self* don't drink 2+ bottles of wine and get up the next day after 5 hours sleep like you are 21, at 37 it becomes ever so slightly harder to function. Well I'm back into it now so I'll kick off with Sunday breakfast and then a couple of meals since then.

This is a slightly different take on the traditonal eggs benedict/florentine dish.



As you can see instead of spinach and ham/bacon we have used avocado and a fantastic piece of smoked salmon fillet from the Hamilton farmers market that we boned and broke up into pieces. Poached eggs and hollandaise to finish it off and you have the perfect hangover breakfast.

5 Comments:

At 11:09 AM, Anonymous Shona said...

Julian, this looks fantastic. It wouldn't be as rich as eggs benedict, would it? Yum - must try it, and soon.
Shona.

 
At 12:04 PM, Anonymous jules said...

it's pretty awesome and we use a very low fat premade hollandaise these days rather than making our own which was pretty much just solid butter, lol. We'll get some more salmon from the farmers market on Sunday and make it for you guys when we see you next.

 
At 6:43 AM, Blogger blerv said...

1. i don't see a prep time on this dish, therefore i will make it a point to never, ever try it

2. looks good, these ingredients feature often in my breakfasts, but i've never had hollandaise sauce. what's it taste like? mayo?

 
At 10:26 AM, Anonymous jules said...

lol, prep time is about 10 minutes. hollandaise

 
At 11:02 AM, Anonymous Anonymous said...

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