 |
FOOD FOR THOUGHT By
Wanda A. Adams
|
| • | For the love of chocolate |
 |
StoryChat: Comment on this story |
Today, we have a guest columnist, Teddi Chong. Chong wrote in response to a request for readers' holiday traditions. That story appeared in the Island Life section last Sunday, but this piece seemed perfect for the Taste section the week before Christmas.
"We have three sons in our household, and as they were growing up, Christmas was a very exciting day. Each Christmas Eve, our sons hung their stockings, hoping that Santa would fill them up with surprises, games and other good things. Our home was all decorated, and we would always have Christmas Eve open house for our friends and family that would last until the wee hours — that was many, many years ago.
"On Christmas morning, each would get up very early, hoping to be able to open their gifts. However, there was always one rule, and that was to have breakfast before any gifts were to be opened. They could open what was in their stockings, but no gifts until breakfast was done.
"By tradition, we always had eggs Benedict for breakfast, and they were so excited about eating that they almost forgot that it was time to open gifts. As our young men grew up and had their own families, the tradition of eating eggs Benedict on Christmas morning is still carried out with their own families today. Just this past week, our youngest granddaughter told me that it was almost time for eggs Benedict. So here's Popo Chong's eggs Benedict recipe."
POPO CHONG'S EGGS BENEDICT
Prepare hollandaise sauce as directed on the package. Keep warm until ready to use. Don't prepare it too far in advance or heat it too much, or it will separate and will look curdled. Split English muffins and place (rough side up) onto rack of broiler pan. Broil 4 inches from source of heat, watching that they are only toasted and not burned. Take the pan out of the oven.
Separate Canadian bacon slices and place one on each half of an English muffin. Return to broiler to warm.
Heat about 1 to 2 inches of water in a large open skillet (preferably one that has a nonstick surface, and large enough to hold about 12 eggs). When bubbles appear around the edge of the skillet, crack each egg and carefully slip it into the hot water. Lower the heat. Cook eggs to the desired doneness. Using a slotted spoon, place an egg on each heated English muffin half topped with Canadian bacon. Pour warm hollandaise sauce over the eggs. Enjoy.
Makes 12 servings.
* Note: The Chongs buy the bacon at Sam's Club.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.
For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.
Make a difference. Donate to The Advertiser Christmas Fund.
From the editor: StoryChat was designed to promote and encourage healthy comment and debate. We encourage you to respect the views of others and refrain from personal attacks or using obscenities. By clicking on "Post Comment" you acknowledge that you have read the Terms of Service and the comment you are posting is in compliance with such terms. Be polite. Inappropriate posts may be removed by the moderator. |
