Since I learned yesterday how to poach an egg, I decided to go all the way today and learn to make my favorite Sunday brunch – Eggs Benedict. Consequently, today, I mastered Julia Child’s Sauce Hollandaise by hand – a creamy, buttery delight.

Crusty Sourdough bread, bedded down in Kale, topped with the poached eggs, sprinkled with freshly ground pepper, and finally, adorned with the pièce de résistance – heavenly Hollandaise. Bon appétit!

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Food, Phoneography

Continuing to Master the Art of French Cooking, Take Two

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