On Sun, 18 Oct 2015 11:18:54 -0400, 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)

mmm...
I've never tried grape jam, though.

Today is shaping up to be a brunch day here too, I will be out and I
might get some fish and chips and/or seafood chowder from one of my
favourite places at a small fishing port.