Yumness you don't want to miss.

Last weekend we were invited up to MCC's guesthouse in Kenscoff (yes, our former home) for a tres delicious breakfast of homemade eggs benedict, garnished with edible flowers.


Pancha, Alexis, and Rachel did the heavy lifting in the kitchen, making irresistible piles of toasted croissants, sliced avocado and tomato, poached eggs, and homemade hollandaise sauce:


Bryan, Margot, Joel, and I were the most enthusiastic fan club ever:


Especially Margot*:

* although she would not, could not be convinced to taste even the tiniest nibble of nasturtium.

Since there's always a weekend a-comin', I have re-posted the recipe here for your brunching pleasure. The original can be found at Joel & Rachel's blog.

Egg Benedict with Yogurt Hollandaise Sauce

Hollandaise Sauce

1 cup plain yogurt

3 egg yolks

Juice of 2 key limes (or 2 teaspoons of lemon or lime juice)

½ teaspoon salt

½ teaspoon Dijon mustard

Ground pepper

Other ingredients

Poached eggs

Toasted bread (English muffins, croissants, Turkish bread, etc.)

A BUNCH of cooked bacon [I left this in as part of the original recipe, but avocado & tomato are much better...]

Beat together the egg yolks, yogurt, lemon/lime juice in a double boiler. Cook for about 15 minutes until sauce thickens. Keep stirring - it might become thinner then thicker, but just stay with it.

Remove from heat and add the salt, pepper and mustard and stir it in.

During all this I would start cooking the bacon or slicing the veggies. Then poach the eggs and the toast the bread.

Serve like this: Place a piece of toasted bread on bottom, then add veggies (you could also use wilted spinach or a favourite roasted veggie), then the poached egg, then pour the warm hollandaise sauce over everything. Enjoy!