A blog by Cameron and Shannon

Liz tagged me in a photo thingie, where I am supposed to post the 4th picture from the 4th folder on my computer, and then explain myself. I’m also supposed to tag 4 other people, but I will leave that all up to you guys if you want to go around posting your photos.

I have to confess that the 4th photo from the 4th photo was pretty boring: it was a bowl of strawberries. So I am posting the 5th photo. This is almost the same, as you can still see the strawberries:

This photo is of our anniversary brunch that I made for us:

• Strawberries
• Smoked salmon baguette bites
• Emerilized Eggs Benedict
• Spring Mix Salad with Balsamic Vinaigrette
• Mimosas

It was extremely yummy, though we should have each had one half of the amount of eggs benedict you see in the photo.

Interestingly, I have since replaced my method for making almost all of these dishes, most importantly as follows:

Steak and eggs benedict

• Cook steak of your choice however you’d like. I’d recommend a nice sirloin or filet (you don’t need much for 2 people so it’s not too expensive), seasoned liberally with Emeril Essence (you can also buy it pre-packaged in the store - seriously, that stuff is tasty). I’d also recommend putting a little olive oil in an iron skillet or other thick bottomed pan and searing on HIGH for a few minutes on each side (turn on a fan/open some windows - you WILL think you are about to burn your kitchen down.) But, you know, you can do it however you like.
• Meanwhile, poach eggs. I don’t really have a magically easy method for poaching eggs, but if it intimidates you, I would recommend just frying them over easy or medium. A little less healthy, but, hey, you are topping this with hollandaise.
• Use this recipe for hollandaise. Except use 2t lemon juice and 1/4t cayenne instead, and then adjust to taste. It’s not real hollandaise, technically, but it is super yummy and you can’t screw it up, which is way too easy with regular hollandaise.
• Also meanwhile, toast your english muffins.
• Assemble (muffin-steak-egg-hollandaise) and serve.

Smoked Salmon Baguette Bites

• Cut skinny baguette into thin slices.
• Place some smoked salmon on top.
• Put a dollop of creme fraiche on top of that.
• Sprinkle with capers.

Also, a nice addition to a mimosa is to muddle a few blackberries or raspberries in the bottom. Or so I have found in the 2.5 times I’ve had mimosas.

All in all, a yummy meal. Now, go make a fancy schmancy brunch for someone.