A snowy weekend meant a more leisurely breakfast for me. So on Saturday, once I’d made peace with the idea that I would do no Christmas errands that day, I indulged in impromptu (and improvised) Eggs Benedict. By then I was so hungry, though, that I cooked in a hurry.
I always have on hand Trader Joe’s whole wheat English muffins and Cherry Grove Farm eggs. But the rest involved some compromises, made possible because of my always too-full panty (ha!). I had bacon in the freezer, but instead used pre-cooked (yes, really!) natural bacon from Whole Foods. Think of it as “emergency bacon.” And the Hollandaise…well, don’t look too closely, but it was from a packet, and I did add extra lemon juice. Overall, it was fine, and it felt luxurious to have a real breakfast for a change. I poached my eggs in those floppy silicone tubs that bobble around in the simmering water. First time I’ve used these (I ordered them from amazon.com), and they worked like a dream.
On Sunday, the imprerative was to dig out my car so I could get out to my elderly father’s if necessary (just in case, since his home companion could not get there). So I made my first oatmeal of the season, with dried cranberries, and even made some extra to take to work on Monday where I can reheat it in the microwave.
This is always a satisfying, stick-to-your-ribs breakfast for me, as long as I use good oats, like the McCann’s Irish Oatmeal. I had no fresh milk, but always keep a container of Parmalat around, so no problem!