Dave Smith wrote:
>
> On 2015-10-18 9:24 AM, Ed Pawlowski wrote:
> > Finally got around to making Hollandaise sauce using Koko's method.
> > Simple and fast. When we go out for breakfast my wife will always get
> > eggs Benedict if available. A local place makes them as well as
> > variations with sausage or corned beef hash. Today I made my own.
> >
> > Bay's English muffins, Nodine's Canadian bacon, local eggs, Koco's
> > Hollandaise sauce. Accompanied by Cea's Kona coffee. Made for a nice
> > meal to start the day.
>
> I had variation of eggs Benedict for brunch in a restaurant a few years
> back. They had smoked salmon instead of ham. I had some doubts about
> the salmon with eggs and Hollandaise but I ordered them anyway because I
> like smoked salmon enough that it was worth the risk. They were great.

Brunch today will be:
- Scrapple with bacon
- potato pancakes cooked in the scrapple grease
- 2-3 fried eggs, over easy
- 3 slices buttered toast
- one slice buttered toast with grape jam. (dessert)