Feast, the recap!

I’ve been back a little while from Feast now, and I still can’t get over how amazing the whole time was. Was it that I had time to myself, or the chance to see old friends? Was it the late nights, fires, food and drink? Or was it that the whole event was the perfect combination of things?

Yes, that’s it.  I keep trying to recap Feast for people, happily sharing pictures, salivating over some amazing jerk goat tacos, and I keep thinking; how do I best describe this event to someone who has never been, to convince them to join me next year. What have I come up with?

Imagine Feast as your very own Willy Wonka-leading you through a world of amazing delights in the form of food and drinks; each event more wondrous than the last. You keep eating, feeling a little like Violet Beauregarde with each delectable bite and savored sip (it’s OK, go on and have a little more, you’ll be fine!).

I went to quite a few events at Feast Portland, including, cocktail events with Bull in China, Smoked!, The Grand Tasting Events (oh, so wonderful), breakfast at Gracie’s over in Hotel deLuxe, the Brunch Village, and even managed to get in a couple of Drink Tanks to learn more about cocktails. There’s something for everyone here, whether it’s small plate nibbles, to large portions of perfectly barbecued meat. Feast is really your go to event to attend if you love wonderful food-and really, who doesn’t?! Still not convinced?? Hopefully these pictures convince you.

bbq-and-fire beets beingets bon-apetit-magazine breakfast breakfast-shot champagne-and-fruit cheese chef chicken cider cocktails cocktails-with-plants delicious eat-dessert-first kite-hill lamb lemonade pear-dessert pear-dishes pears rosemary-cocktail smoked tamales us-pears

Well, dear reader, there you have it; so many reasons for you to prep plan your attendance for Feast Portland, which by the way will be: September 14th-17th. Will I see you there?  Still want a little more info?? Check out my Feast Portland Beer Recap and an Intro to Feast as well!

Yours in adventure and oh, so delicious food.

Beer Friday: Feast Portland Edition


It’s Friday and it’s been a while since we’ve had a Beer Friday post! I am less than a week away from Feast Portland (check out my recent write up on Feast for my plans), and I can’t begin to tell you how excited I am to attend. Aside from the great food, there’s some stellar beer and cider that will be there and you can be sure I’ll be sipping and savoring my way through all of them.  Seriously, check out the line up here!  Here you have it, what I am most excited to have again, and what I can’t wait to try with this edition of Beer Friday: Feast Portland!  Let’s start with some old favorites, shall we?

First up is Base Camp Brewing-I won’t lie, the first time I had their beer, I only bought it because of the cool aluminum 22 ounce bottles (they also have cans). Their beers didn’t disappoint and the lightweight cans were perfect for camping. Once I had the S’more Stout, I was hooked. Later, it became the perfect beer to be used in pancakes, adding a sweet but deep and dark yeast flavor that went perfectly with a pat of butter and a side of bacon. Plus, breakfast beers are outstanding! I haven’t had a beer from Base Camp that I didn’t enjoy, but I was particularly fond of the S’more stout and the Lost Meridian  Wit.

Next up is Bridgeport Brewing-What I love about these guys is how easy it is to find their beer-whether you’re at Full Throttle Bottles, or Safeway, you’re going to spot them. Their beers are consistent from batch to batch and the price for a case is usually below $16, which is affordable. Their “year round” beers you’re likely to spot in stores are IPA heavy, but they offer some other solid non-IPA brews, too. I recently had their Stumptown Cherry Saison. It’s a good tart, kick in the lips that isn’t overly fruity. It’s a good summer beer that pairs well with lawn work and sitting in a hammock.

I’m getting crazy here y’all and including my favorite cider company, Reverend Nat’s Hard Cider -A while back, one of my close friends moved to Portland, and started posting pictures of his drinks and the amazing events at the taproom. I had to know what was so amazing about these ciders that he was there weekly (or more). SO. MANY. AWESOME. CHOICES! It’s going to be hard for me to narrow it down, folks. First up is my favorite-the Hallelujah Hopricot (yes, you read that right); the name says it all; it’s slightly hoppy, slightly fruity, and oh so good. It’s amazing as a pork marinade, or with pork in general and it’s crisp and tart enough to cut through moderately fatty foods. It’s a solid choice. Next up is the Deliverance Ginger Tonic. This is a great base for a whiskey ginger-no simple syrup needed! The Revival Hard Apple is just what you would expect from a cider-crisp, a little sweet; kind of like early fall in a bottle. I’m really looking forward to their Winter Abbey Spice next, which hopefully will be out in the coming months. I could go on and on about these guys.

Lastly, because they make some damn good beers that I both love to cook with and enjoy drinking, is Burnside Brewing. My favorite for green chicken chili is their Sweet Heat. Add a 22 ounce bottle, some hatch peppers and a ton of garlic and you have an amazing base to a solid chili. Don’t let that sweet fool you, it’s a tasty, tasty beer. Also amazing is their Oatmeal Pale, while I haven’t cooked with it, I have had enough of it to know you should go grab a few bottles! You can thank me later.

Now that you know what I love and have vetted for you (it’s a hard life, I tell ya), what am I excited to check out?

Nectar Creek Mead has really piqued my interest, particularly their Strawberry Rhubarb, which comes in at a whopping 9.8% abv. I’ll be sipping this one! As an herbalist I can’t wait to try the Clary Sage Session Mead as well.

Worthy Brewing also has a few beers I want to try-both for drinking and cooking!  Their Lights Out Vanilla Cream Extra Stout seems like something that needs to be the base for an ice cream float, or maybe added to a waffle mix with bourbon syrup. My heart also beats for a good German beer, so I’ll have to try out their Easy Day Kolsch.

Last, but not least, I can’t wait to check out Yachats Brewing. They have a Huckleberry Wheat that may be calling my name, and the Tears of the Innocent sounds delicious-a sour wit? Yes, please!

Are you thirsty yet? I know I sure am.  This isn’t all of the breweries that will be at Feast, but a good summary. You should come check out the Portland beer scene and let me know which ones are your favorites!  For those of you in the know, what are your go to breweries and which beers should I not miss?

Yours in delicious beers,


On the road to Feast Portland

I’m heading to Portland, y’all and I couldn’t be happier. 4 days solo, eating and drinking my way through Feast Portland, and visiting with friends. I can’t think of a better way to spend some hard-earned time off. I’ve been waiting for feast for months and can’t wait to drive down to Portland to enjoy all it has to offer. Not sure what Feast is?  Oh, dear reader…you’re in for a treat!

Imagine a place where you can eat and drink amazing treats prepared expertly with passion for days on end, selecting events that appeal to you.  Whether it’s classes on wine pairing, or cooking salmon perfectly, and even cooking competitions, Feast has you covered.  You have to prepare early, tickets to the events sell out quickly and are well worth the light price tag!

I know you’re curious! What will I be doing, and what should you do next time you’re in Portland? Read on!

First, off I’ll be staying in an Air BnB, close to downtown, so I don’t miss a thing. For less than a hotel, I have a full house with a kitchen and a yard to relax and entertain fellow foodies. The idea of having a true home away from home is perfect. I also get to have my car, so I don’t have to stay locked in to one area if I don’t want to (but Lyft and Uber accounts on the ready should I be drinking). I’ll be flying solo, and the idea of sleeping in a king bed without a toddler’s feet in my back sounds amazing. Mom’s, are you feeling me on this one??  Let Feast be your next get away!  Since Thursday is my most open day, I’ll be hitting Powell’s Books to grab a few new reads before chatting with friends over dinner. I’ll likely call it an early night, reading in front of the fireplace.

Friday, I’ll start my day over at Gracie’s at Hotel DeLuxe for a quick breakfast, and spend a few hours exploring downtown without an agenda. What I love about Portland, is that you’re close to so much, and it’s a pedestrian friendly city. Each block has a treasure and a new shop to explore.

I’ll be attending a few events, focusing on the Grand Tastings on Friday and Saturday, where I’ll be fawning over cheeses from Rogue Creamery, sipping amazing brews from one of my favorite’s Base Camp Brewing, and even sampling some wines from Andrew Will and others. I’m ready to chat with familiar chefs and to taste their exciting offerings, but also so excited find some new favorites. Feast is like that, you can meander through tasting as you go with this event, not having to stick to one thing!

When I am not at the Grand Tastings, I’ll be hitting various happy hours and even attending one of the Drink Tank events-witnessing chefs, distillers and brewers pair off for challenges and tastings? Yes, please!

Sunday will also have me stopping by the Brunch Village, hosted by Whole Foods Market. I’m hoping for a French 75 combo with gin from Aria Portland Dry Gin and champagne from Champagne Nicolas Feuillatte, which would be a wonderful addition to any brunch.

So many suggestions and so many stops to make as part of Feast. Get your tickets, get a place to stay and enjoy all that feast has to offer. Need more reasons to attend Feast? Check out their Instagram feed for delicious inspiration and motivation to come join me!

If you’re attending Feast Portland, what are you most excited for?

~Yours in culinary delights~





40 by 40

Happy 4th of July, all!  Tomorrow I turn 38. It’s not really a milestone birthday, but it is another year closer to 40. I’m pretty excited for that birthday, ushering in a new decade, closing out the old one. I’m excited to see that that looks and feels like. Every few years, I write a list of things I want to accomplish by a certain age, like this one I wrote before turning 35. I’m excited to share with you my list of things to accomplish in the next two years, my 40 by 40 list!

Before I get to that list, I have to share how things have gone so far!  This birthday week has been pretty darned good. I’ve been off seeing friends, getting things ticked off the to-do list, eating and drinking wonderful things. The highlight, however, had to be this-you know, just hanging out with these AMAZING birds! I didn’t expect when I went to a BBQ next door, that I’d get to pet a 40 day old owl and handle a falcon. I shouldn’t be surprised, this neighborhood always has magical things happening.

Raina and owl Izzy and owl falcon

The rest of the long weekend will be spent with friends, chatting about old times, sipping cold beers, and eating way too much. There will be hikes, and fireworks, hugs, and well-wishes, so much love and I can’t think of a better way to wrap up 37. I am truly lucky to have such a good life, with great people surrounding me. So, what will the next two years bring? Adventure, excitement, food and more happiness, I am sure based on how this past year has gone and by what I have planned in my new 40 by 40 bucket list!

My 40 by 40 List

1. Do something that scares me, often!
2. Go to Canlis
3. Finally get that tattoo!
4. Pay off a large bill-not super exciting, but getting rid of any bill is more cash for fun 🙂
5. Be more accepting of my body, strengths and flaws
6. Go overseas again/travel more
7. Continue to get in shape
8. Skate more
9. Learn to knit
10. Make sourdough, actually keep it alive for more than 1 week
11. Do 5 push ups, well. Yeah, I said it. 5.
12. Do more karaoke
13. Make a blood orange olive oil milkshake like the one at the Olive Pit, in California-so good!
14. Fix up the garage and make it into a studio
15. Raise rabbits
16. Make more quilts
17. Finish up my herbalism classes
18. Eat less processed foods
19. Rock climb again
20. Hunt a deer and properly butcher it
21. Write more (hmmm…check?)
22. Make cheese
23. Go clam digging
24. Set up a friend version of Outstanding in the Field.
25. Teach Izzy to fish
26. Find more happiness-actively seek it out, and hold it tight
27. Successfully grow peas and carrots, and not little dinky ones
28. Bring Izzy backpacking
29. Take a photography class
30. Dance more
31. Build the fence that has been sitting in raw materials in my garage for 10 years
32. Kayak on Lake Washington
33. Ride in a hot air balloon
34. Go to Disneyland
35. Camp on a beach
36. Buy more nice knives
37. Teach more
38. Hike to a hot spring
39. Take a train ride
40. Read more

That’s it, my 40 X 40 list! What would you add?  Any of these that you’ve already done?

Yours in finding adventure,



Making the most of local

I love making the most of local foods, idea of knowing my farmer, and exactly where and how my food is raised, and the idea of using all parts of an animal any time I can makes me happy. I feel good knowing that the meat I am eating was well cared for, loved and had the chance to roam. Guys, let me show you something.

okanoganKatahdin lamb

This is Island Mountain Farm, in the Okanogan Highlands, where I get my lamb. Lovely right? Those little guys are Katahdin lamb, a breed raised for excellent meat quality. They are happily raised and finished on dryland pasture and happy animals, raised well in open areas, means healthy and good meat. They are just one of the farmers you can connect with at Barn2Door.  Remember my Salmon Post? Local food delivered straight to you is amazing! Barn2Door is a marketplace where you can buy sustainably grown meat, fish, fruits, vegetables & items like lamb and even real maple syrup right from producers and growers. Farmers, fishers, ranchers and gardeners have their own store – like Etsy for farms –  where they showcase the food they have for sale, and manage direct communications, sales and fulfillment (local delivery, national shipping or both!). Want more info?  Check them out, sign up for their newsletter, and keep reading for a discount code! Who doesn’t love that?!

Over the next few weeks, starting with this post, I have a goal: I’ll stick with my love of showing you how good it can be to know your food and where it comes from, but I want to help you feel comfortable with different types of meat and cuts of meat. Are you ready?

Years ago, families used more of the animal than we do now-if you were to ask your grandparents, or your great-grandparents, likely they would tell you about how they ate things like organ meat, things like liver, kidneys. They used these other parts of the animal because they knew how to cook it, it was good nourishment, and often, it was something that they raised themselves. I love the idea of getting back using as much of the animal as often as possible. It’s respectful of the animal, and can be lower in cost. If you looked in my freezer right now, you’d see a lot of random things-tripe, beef tongue, hearts, various kidneys, beef and chicken bones for stocks. All good, tasty and nourishing things, but not the standard foods you may be used to seeing. At first, I was nervous about cooking them. Would they be good? Are they hard to cook? Would my family and friends think I am crazy for serving them this stuff? So far, the odds have been in my favor. Like any food, how you cook it, and how you present it is key. Keeping things simple, with good ingredients is a great way to make food approachable.

My recipe for you all today is Seared Lamb Kidneys With Red Wine Glaze. It’s super easy from start to finish, and if you can cook bacon, you’ll be more than good on this!  I’ll start with the basics and add a couple quick twists.

Seared Lamb Kidneys With Red Wine Glaze
Serves: 6-8 as an appetizer, 4 as a hearty side
Time: 45 minutes


1 lb lamb kidneys
4 slices thick bacon
1/4 c red wine-I used a Sangiovese
1 cup stock – I used lamb stock
1/4 tsp pepper
1/8 tsp salt or more to taste
3 cloves garlic, minced
3/4 of a small bulb of shallot, finely chopped


Island Mountain Farm Lamb Kidneys

  1. Trim any excess tissue or fat from around the kidneys, cut them in half and remove the tough, white core.
    kindeys with skinkidney core
  2. Chop them in small bite sized pieces and set your kidneys aside.
  3. Mince your garlic and finely chop your shallot, set both aside.
  4. Chop your bacon into bite sized bacon and add to a cool, deep pan-I like my 3 quart dutch oven for this. Fry your bacon until crisp and remove-placing it on a paper towel to drain.
    chopped bacon sauteed bacon
  5. Add your shallot and sweat in the bacon fat, until they just start to get translucent – about 1-2  minutes and then add your garlic until it starts to turn a light, light brown. You’re getting close!
  6. Add your lamb kidneys and let them cook. You want them to get a little seared, and a little more yummy about 2-3 minutes Don’t stir!
    cooking kidneys
  7. Add your salt and your pepper and flip your kidneys. Cook for another 5-10 minutes, or until there is very little red remaining. Pull out, keeping any liquid (if any) in your pan and place off to the side.
  8. Add your wine and scrape all of those tasty bits off of the bottom of the pan (this is called deglazing).
  9. Add your lamb stock and your reserved bacon.
  10. Let this reduce to about 1/3. If it doesn’t thicken up, pull out a few tablespoons of the liquid, mix in a spoon full of flour until incorporated and add this all to your sauce.
  11. Plate your kidneys and drizzle your sauce over it all!

That’s it! Serve as a side, or as an appetizer on toasted baguette.

Now for the twist!

Do everything above, but throw your kidneys in a food processor and blend up until smooth to make a dip. Add to crostini and drizzle your sauce over them. If you’re not quite ready to try kidneys, this recipe works really well with liver, too (same amounts as the above!).

SO easy, right?

Are you ready to get local food straight from the farmer? Head on over to Barn2Door, enter your zip code, find something amazing, and add in the code MAKEMENDGROW15 -at check out for $15 off a $50 purchase – good from now through November 6. Please check out Barn2Door on Facebook, and Island Mountain Farm’s Barn2Door site, their Website, and Facebook Page!

I’d love to hear from you on what you pick up and make!

Yours in whole foods,

Disclaimer: While I do love Island Mountain Farms and Barn2Door, this is a sponsored post. Photos of Okanogan and the Katahdin lamb courtesy of Island Mountain Farms, all other pictures are my own.

Finding your tribe

No matter what you do, or where you go, having or finding your tribe helps. Wait…What’s a tribe? You know that group of people that get you, and you don’t have to explain what you’re up to? That’s your tribe! … Continue reading

Beer Friday – Saturday Cider Edition!


Beer Friday is back with a Saturday Cider edition twist y’all, and I couldn’t be happier! You know I love beer Friday, but I’m just going to put something out there:

Sometimes it is too darn hot for beer.

I know, I know. I can hear the gasps and feel the stares of shock. Trust me here; I have something that will quench your thirst and make you happy.


Ok, not any old cider, but Locust Cider, made here in Woodinville Washington. Score for the local business lovers, too!

I had a chance to attend an event there Wednesday night with a fellow foodie and pastry chef, Lauren. We sampled 4 main ciders, and 2 sneak previews and I am in love. All of the ciders were crisp, fresh, and to my happiness: not too sweet! These are easy to drink, sit in your backyard with a plate of ribs and let the cider cut through that delicious fat. Are you hooked yet?




Here’s what we had:

Original Dry: this is their flagship and carries an ABV of 6%. It’s clear, slightly golden and crisp. It’s just slightly bubbly and it is so good. This one is your go to for BBQ and fattier (read: delicious) foods.

Next up was the Summer Berry, a yummy blueberry cider, with a ruby hue and a lovely 4.5% ABV (which means you can totally have more!). What I enjoyed most about this one was that even though you could taste the berries, you didn’t lose the apple. It was very well balanced.

My personal favorite was the Dark Sweet Cherry, a pale pink, almost rose color. At 6% ABV and slightly more sweet than the others, this was my clear winner. It had a good sharp cherry taste, but again, the apple flavor was still present. I am kicking myself for not getting a growler of this! I can see myself using this in a reduction or a glaze for pork loin.

The last regular release we tried was the Green Tea Hard Cider made with decaf Chinese green tea. They add it twice (pre and post fermentation). so you get the subtle grassy taste from the tea, but you don’t lose any of those yummy apple flavors. This one also has an ABV of 6%.

As if that wasn’t enough, we were also treated to two soon to be released specialty ciders: the Normandy Bittersweet Reserve and the 6 Month Aged Washington Apple blend-these were definitely a treat, both still crisp, but with more body, and more tang than the others. I can’t wait for these to go into regular release!

Overall, I give these ciders a solid 9, with the Dark Sweet Cherry a 10. I love that one!

So, I bet you’re ready to try these ciders, right? If you’re worried about the trek to Woodinville, don’t be! You can find these in Haggen grocery stores and in some local bars in Seattle. The price point is easy to swallow too, averaging $9 for a 6 pack. You can also pick up a growler for a great deal too!

Normal disclaimer-I did receive delicious treats to allow me write this post, but all of these opinions are my own and I would be doing a shout out even without the cider perks! Now, get over there and have some cider!




Day 7: Frisee Salad with Jardons and a Poached Egg

I am so excited for our 7th day brunch recipe!!  Terri over at Our Good Life brings us a tasty Frisee Salad with Jardons and a Poached Egg-YUM!

by Terri Steffes

Prep Time: 5 minutes

Cook Time: 6 minutes

Ingredients (1 salad)

  • 1 T white vinegar
  • 1 egg
  • 2 slices of thick bacon, cut into 1/2″ pieces
  • 1 shallot, finely minced
  • 2 T olive oil
  • 1 T red wine vinegar
  • juice of 1/2 lemon
  • 1 small head of curly endive (frisee) lettuce


Wash lettuce, cut from stalk and pat dry.

Fill a skillet with water, bring to a boil, add vinegar and a large pinch of salt. Reduce the heat, stir the water in one direction, crack egg into a cup and slide the egg into the swirling water. Cook until the egg is set, about 3 minutes. Remove the egg carefully with a slotted spoon. Set on a paper towel to dry, slightly.

Cook the bacon until crisp. Remove and drain. Add shallot to bacon grease, add red wine vinegar and cook for 1 minute. Salt and pepper as needed.

Put the lettuce in a large bowl, pour dressing over top and toss. Place a large mound of lettuce on a plate, top with egg and lay slices of bacon around edge of salad. Serve.

Frisee Salad

YUM!!  Now, let’s learn a little about the gal that brought us this amazing recipe!


Terri is a retired elementary principal who currently serves as an educational consultant for the University of Missouri and the Missouri Department of Elementary and Secondary Education.
During my free time you will find me eating out, cooking at home, shooting some photos, reading, traveling, planning, listing, walking, blogging, crafting and enjoying my home.  My husband and I have been married for 38 years (in June) and we have one married daughter and two adorable dogs, Truman and Wilson.

Day 2: Nikki and Steve’s Sweet Corn Quiche with Shrimp Creole Sauce

Years ago, I had an awesome neighbor that definitely made the block a better place! We became much closer after she moved away and have kept in touch through the years, sharing wisdom around kids, cooking, and essential oils. We both share a love of farm critters and homesteading. You may remember Nikki from a post a while back, where she made some amazingly easy bread! This recipe is no different-a great collaboration between herself and a peer, Steve! Thank you both for an amazing Sweet Corn Quiche & Shrimp Creole Sauce!!

Hello there from Elizabethtown Kentucky!! I am, again, honored to be asked by my sweet friend to contribute to her awesome blog. A lot has happened since my last contribution. While I no longer blog myself, I have been connected with an awesome little place called the “Java Joint” cafe, where I am able to grow and learn through culinary experiences. Its owner, Steve Breen, and I have become great friends and have been concocting brunch recipes over the past couple months now. This recipe that I’m going to share with you today, comes from my very talented friend and has become quickly a crowd favorite down and the cafe!

Sweet Corn Quiche with Shrimp Creole Sauce


First part: Make your Quiche!

pic 2

You will need:

* 10″ spring form pan
* Pie dough (you can use store bought or homemade)
* 12 eggs
* 1/2 cup heavy cream
* 1/2 cup cottage cheese
* 1 can cream corn
* 1 cup frozen corn
* 1 cup shredded cheese

1.)Spray your pan with cooking spray and line your spring form pan with your dough.

Pic 3

2.) Whisk all of your ingredients together and pour into your pan.

pic 4

pic 5

3.) Bake your quiche at 350 for approximately 1 hr and 15 minutes or until not longer loose in the center.

pic 6

Part 2: While baking make your sauce!

pic 7

You will need:

* 6 tablespoons unsalted butter

* 1/2 cup all-purpose flour

* 4 cups chopped onion

* 2 cups chopped green bell peppers

* 2 cups chopped celery

* 2 tablespoons minced garlic

* 1 (14.5 oz) can diced tomatoes

* 2 bay leaves

* 1/2 tsp cayenne pepper

* 2 tablespoons creole seasoning

* 1 qt shrimp or chicken stock

* 3 lbs shrimp (peeled, deveined, tail off) (if frozen, let thaw a bit)

1.) Make a roux over medium heat, constantly stirring till it’s the color of peanut butter.

pic 8

2.) Add the onions, peppers, celery, and garlic to the roux, stirring and allowing to cook for about 10 more minutes.

pic 9

pic 10

3.) Add the tomatoes, bay leaves, cayenne and 1 tablespoon of creole seasoning. Cook for 2-3 more minutes and then whisk in the stock.

pic 11

4.) Bring mixture to a boil and reduce heat to simmer for 45 minutes. Remove bay leaves and take a stick blender to pulse until you have a sauce like consistency. Season shrimp with the other tablespoon of creole seasoning and toss in sauce. Cook till done.


Cut you out a nice big slice of your BEAUTIFUL Quiche and drape that scrumptious sauce right over! Enjoy!!

pic 12



You totally want this, right?? I know what I am making soon. Thank you again, Nikki! Enjoy dear readers!

Day 1: The BEST Eggs Benedict with Power Couple Life!

Oh man you guys. We are kicking Brunch Week off with a BANG!  Tiana from Power Couple Life is here to get us started with the BEST Eggs Benedict. After you check out this awesome recipe, please go check out their blog: http://powercouplelife.com/



We are Eggs Benedict obsessed.  The endless search of the perfect runny yolks and fully cooked whites is what my Sundays are made of.  Traveling the world has given us the chance to try them in many places, but nowhere is quite like our very own kitchen. 
Restaurants make this dish look like a work of art, but you don’t need to be a trained chef to whip this perfect brunch dish up. 
What is Eggs Benedict? Traditionally, a poached egg, slice of ham, on a toasted English muffin, covered in Hollandaise Sauce.  Ours is a bit different. Why? Bacon. 
What you’ll need:
Hollandaise Sauce
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Eggs Benedict
4 slices Canadian bacon + 4 slices of cooked, crispy bacon
4 English muffins, split
1 teaspoons white vinegar
4 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chives, for garnish
Yield: 2 servings
In a bowl, whisk the egg yolks and lemon juice together until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
Tip: If you over cook, add a drop of milk to the eggs to save them.
Slowly pour in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the Eggs Benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving. 
Tip: Consistency should be similar pancake batter. Brown the Canadian bacon in a skillet and toast the English muffins.Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break each of the eggs into the water taking care not to break the yolk.  Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is solid white and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.

To assemble: Lay a slice of Canadian bacon on top of each muffin half. Break or cut your bacon into halves. Place 2 halves on top of the Canadian Bacon.  the bacon slices with a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with green onions.
Tip: Hollandaise Sauce does not reheat well. Make only what you will eat right away.
Enjoy your perfect Eggs Benedict, and let us know how they turned out!