For His Master's Veneration: For my Master's Brunch

The other day Master was telling me about a dish he had for brunch that sounded wonderful. Here is slave's take with two twists. The original and one that is more Midwestern. The key is replacing the traditional hollandaise sauce with french style scrambled eggs. Yes it is labor intensive, you have to stir for a whole 9 minutes! But think how it will build up the arms!

Here we do one with smoked salmon and another with loose sausage & carrots. Try both!

Ingredients:

4 large eggs

1 Tbs non fat Half & Half

Salt and pepper to taste

optional 1 tsp mayonnaise

3 Tbs Parmesan cheese

Toasted English muffins

1 piece of smoked salmon

a touch of parsley for garnish

¼ lbs loose sausage - I split a bratwurst open

1 grated carrot

Directions:

Start with mixing the eggs. In a small bowl, combine eggs, half & half, salt, cheese and mayo if using. Stir with a fork until all mixed together. You don't have to whip these with a whisk or incorporate air, just blend.

In a small sized non-stick skillet, lightly spray with cooking spray and let warm over medium low heat. This is important. Usually scrambled eggs are cooked quickly over a high heat. This will take longer and MUCH lower heat.

You don't want a hot pan! When you add the eggs you don't want to hear them “talk” - make any noise. If you hear them sizzle, the pan is too hot!

Notice the halfway mark on the stove knob – then pick halfway from that to off. Use this setting.

Now, using a soft flexible spatula start gently stirring. Many spatulas are marked heatproof with a red handle. Here I use a silicone “French spatula”.

THIS will take time. Maybe 8 – 10 minutes. Don't stir fast, just keep the mixture moving. Normally the proteins coagulate rapidly in a hot skillet. Here you want to do it slowly. Let the proteins come together in a gentle loving approach. This is simply adding love, time and effort into your cooking. Focus on who it is you are cooking for. Think about how surprised they will be. How their toes will curl at the creamy taste. Here when they use the term “French creamy eggs”, they are referring to the texture not to adding a cream sauce.

This will take the place of a fat laden hollandaise sauce.

The eggs will be fully cooked, only not in a solid blob. Remember the eggs will continue to cook after you take them off the heat. The eggs should be a soft runny delight.

Split and Toast the English muffin

Place the piece of salmon on the muffin halves and quickly remove the chill with about 15 sec in the microwave.

Pour the “sauce” over and sprinkle with a touch of parsley if you wish.

What a surprisingly healthy dish!

If you wish to use sausage instead, in a second skillet, crumble the sausage and grate the carrot on top.

Stir as you brown the meat. You want it fully cooked, about 7 – 8 minutes and the bit of carrot give an unexpected crunch. Cook this BEFORE you do the eggs or they will be overcooked and harden.