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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 Water for poaching eggs 1/2 cup distilled vinegar, divided 12 large eggs 1 tablespoon unsalted butter 12 slices Canadian bacon 12 slices focaccia bread Instructions: Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water. While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about a minute on each side. To serve, toast the focaccia slices and divide them among 12 warmed plates. Top each half with a slice of Canadian bacon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately. |
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