Alibi V.21 No.20 • May 17-23, 2012 
Saucy!

Food for Thought

Brunching With the Benedicts

Or, hollandaise for dummies

The chickens are laying again, the greens and onions are up, and the days are getting longer: Brunch season is here. I've been practicing a simple dish of poached eggs served on a bed of spinach and asparagus, garnished with crispy pieces of salt pork or bacon. Sometimes I drench the whole business in a blanket of hollandaise sauce. Or more often, it’s a blanket of failed hollandaise that I resurrect to perfection with mayonnaise and a microwave.

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