Gary wrote:
> 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)
>

Good freaking grief man!

That's enough to swell the dwarf's cheeks!