Spoiling My Peeps

February 26, 2015

One way to make a family member feel extra special is to deliver breakfast in bed, just because.

Featured in My Daily Kitchen here is Eggs over Filet Mignon with Hollandaise Sauce, Potato Sticks, Fresh Pineapple Puree, Mocha Coffee.

Have your tray ready, nearby, set with utensils, salt & pepper & decorate with a floral or green clipping from outside.

To Begin
Potato Sticks

Cut a potato into thin sticks, keeping the peel.
Slice 1/2 a white onion into thin strips.
Sautee potatoes & onions in a tbsp. of olive oil
Sprinkle Salt & Pepper to taste.
Add a very tiny pinchof Cayenne.
Cover and sautee on medium heat, stirring occasionally, until the potatoes are soft to the fork and they begin to form a crust in the pan.

While the potatoes are cooking
Begin boiling water for the eggs to poach. I like to add a tsp of white vinegar to my egg water.

As the water heats…
Toast bread or muffin of your choice. Butter lightly.
Sautee two thin cutlets of filet mignon in a bit of real butter (you could switch beef for a ham cutlet)
Now, place the warm, cooked meat atop the toasted bread, set on a plate & keep warm in the oven.

Poach or Gently Sautee two Free-Roaming Eggs until the yolk is cream & the whites firm.
Place them carefully on top of your toast and filet arrangement.

Easy Hollandaise
In a blender (or into a beaker, using a hand mixer), crack 2 egg yolks (no whites!)
Add 3 tsp of water
Add 3 pinches of salt
Add 2 tsp of lemon juice
In a saucepan, melt a stick of butter.
Once melted, slowly add this to the blended egg mixture.
Transfer mixture to saucepan and keep warm, on very low heat.

Putting it together
Arrange your potato sticks on your plate
Spoon a good portion of Hollandaise over each egg, garnish with a sprig of parsley
I love the combination of tomatoes with eggs. Slice up some fresh tomatoes, arrange on the place and sprinkle with a dash of salt and pepper.

Pineapple Smoothie
Blend/Puree fresh pineapple or any fruit of your choice and pour directly into a pretty glass.

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