eggs benedict

I never knew how fast someone's passion can fade away until I experienced it first hand the last few days. Not a lot of students go into pharmacy school wanting to do retail but I actually didn't mind (and somewhat enjoyed) working for the chains. I started my "experience" program last Wednesday for an independent, retail pharmacy and my time there so far has been torture. It's been so rough that I think I would rather turn vegetarian than work at a place like that for the rest of my life.

Bad events are like embers and if they aren't contained, they grow bigger and bigger. I started thinking about the most random things during rest between sets at the gym. Is this path the right one for me? Do I swallow my pride and prevent sinking down to a pitiful level? What will I cook for dinner tomorrow?

Fortunately, I spoke to my mentor/pharmacist over the phone yesterday and it really helped me get things into perspective. You have to make the best of your given situation and find something positive (if not make up something) to stay strong. This experience has given me a better insight into what I don't want to become and how I have been taking some things for granted. My true friends have also kept me strong, offering counsel and advice and I'm so thankful I have them in my life.

If there's one thing I doubt will fade away even during the toughest of times is my love for food. I like making it, eating it and learning about it. Gene from Eat, Drink, Man... wrote me such an inspirational comment that it's strengthened my respect for food even more. I'm so glad that I was able to find his blog. Please go visit him and say hello.

Everyone (or should) loves an Eggs Benedict. A delicious English muffin topped with Canadian bacon, poached egg and served over a velvety Hollandaise sauce... Don't be intimidated by the ingredients and the sauce. It's extremely simple and a delicious way to spend a Sunday breakfast/brunch with the family.

Eggs Benedict
Originally by Me, Serves 4

Ingredients: (Sauce)
- 2 sticks of butter, melted
- 3 egg yolks
- fresh lemon juice from 1 lemon
- pinch of cayenne pepper
- pinch of salt

1) Whisk egg yolks and lemon juice together in a bowl until the mixture thickens and expands in volume.
2) Meanwhile, melt the butter in a saucepan/pan. Keep it under low heat, you don't want to brown the butter (beurre noisette for another time...)
3) Over a double boiler (bain marie), continue to whisk the egg/lemon juice mixture. Slowly, drip in the melted butter and continue whisking. The mixture will almost double in volume. Don't drip in too much butter at once as this will scramble the eggs and you'll have to start ALL OVER AGAIN. The bottom of the bowl should not touch the simmering water.
4) Once doubled in volume, remove from heat and add a pinch of cayenne and salt to the sauce. Whisk and set aside for use. If the mixture gets too thick by the time you're ready to use it, you can add a little warm water to thin out the sauce.

Ingredients: (Eggs Benedict)
- 4 large eggs
- 4 slices Canadian bacon
- 2 English muffins, halved
- Hollandaise sauce made from above
- Fresh parsley or chives

1) In simmering water (I used the same simmering water I used for my sauce), add a splash of vinegar and make a whirlpool. Think fast, furious whirlpool that you see in sci-fi movies.
2) Crack eggs into ramekins or small bowls. Do not break the yolks. Once you have your whirlpool spinning, drop the eggs in the direction the whirlpool is going in. Poach eggs for about 2 - 2.5 minutes. Remove and cool in ice water to prevent from overcooking.
3) While this is going on, toast the English muffins and fry/broil the Canadian bacon.
4) Assemble: English muffin on bottom, Canadian bacon next, poached egg (dip back into simmering water briefly to warm), spoon over Hollandiase sauce and finish with finely chopped parsley or chives. Break open the yolk and enjoy your breakfast.