I’m not sure when Rose Carol learned how to make Eggs Benedict, all I can remember is ever since I’ve visited her in California she has made it. She serves it for most of the holiday mornings because her family insists and lucky for us she does it when we come to visit. She makes it look so easy but I’m sure by now she could make it in the dark! First she puts the melted butter and real lemon juice in the blender then she places the Canadian bacon on a pan and puts it in the oven to heat. Now she is ready to make the poached eggs. While the eggs are cooking she toasts the English muffins. When everything is ready is puts it together and everyone enjoys eating this wonderful breakfast. The secret I think is in the sauce. I can remember my brother and I going out for breakfast one morning and since he had lived in with her in California for a while and he saw eggs Benedict on the menu his mouth started to water and he had to order it! Well, when it came to his disappointment he took one bite and sent it back! Then he said to me “I guess I shouldn’t have expected it to taste like Rose’s, after all she makes the best!”
I was wondering what to fix for breakfast the other morning and saw this delicious loaf of oatmeal, apple and cinnamon bread and decided to dip it into my egg mixture. It turned out so good with a little butter ( or a lot ) and some pure maple syrup. I think tomorrow I will fix raisin and cinnamon bread topped with chopped pecans!
My sister and I love to fix French recipes. Maybe it’s because on our Dad’s side of the family from all we’ve been told through the years, his grandparents came from Niece, France and met on the ship. The ship’s name was Louis and that’s where our dad got his middle name, Paul Lewis Brevard. They changed the “o” to “e” to make it more Americanized. So needlessly to say my sister and I both love French food and cook it whenever we can. Here’s a recipe for you that’s ” delicieux ” and so easy even my husband could make it. It is called Pork Normande. My sister says to flatten the pork medallions with a rolling pin and then sauté them in olive oil and a little bacon grease about 4 minutes on each side. Remove the pork and put them on a plate or pan with a lid. Turn the heat off and add about 1/2 cup of apple brandy. Turn the heat on and scrape up all the pork bits and bring to a boil. Add 1 cup cream and any juice on the plate from the pork. Boil again. Buy Stouffers wonderful baked apples and cook it in the microwave or canned apples work as well and then add it to the cream sauce. You can cook your own apples of course and sweeten with brown sugar and cinnamon. Serve the pork on everyone’s plate and pour the sauce over it. If you can’t find medallions, thin boneless pork chops work well too.