My true love gave to me Six Geese-a-Laying. Genesis tells us that God created the universes in six days. From nothing came everything.
On the firs day burst forth light. On the second day the sky separated from the waters. The third day brought forth the soil, the seas and plants. On the forth day the universe – the moons, the stars and the planets. On the fifth day the seas and skies filled with life. And on the sixth day animals. It was then that man was formed as He breathed life into the human race.
Our creator has entrusted all that He has created to us, His children. We are the stewards of all He has made, including one another. Not to rule over the earth, but to care for it and to care for one another with love, mercy and compassion.
Make a joyful noise to the Lord, all the earth! Serve the Lord with gladness! Come into his presence with singing! Know that the Lord, he is God! It is He who made us, and we are His; we are His people, and the sheep of His pasture. Enter His gates with thanksgiving, and His courts with praise! Give thanks to Him; bless His name! For the Lord is good; His steadfast love endures forever, and His faithfulness to all generations. Psalms 100:1-5
It looks like the Geese have flown south for the winter. Perhaps we should do the same. After all, this the 6th Day of Christmas is also National Bacon Day. And Bacon just screams Southern Cookin’ to me. So we’ve got bacon and eggs – hum.
Bacon and Eggs Benedict
4 strips Bacon
2 Sourdough English Muffins
Parsley for garnish
Heat oven to warm.
Cut each strip of bacon in half. Fry in a large skillet or flat griddle over medium heat until crisp. Drain on paper towels. Keep warm in the oven until ready to assemble.
While the bacon is cooking, split the muffins and toast lightly. Once toasted, butter and place in a warm oven until ready to assemble.
Snip parsley for garnish, set aside.
Spray the top of a poaching pan with cooking spray and fill the lower pan with water. Bring to a boil, lower heat. Crack eggs, one at a time, into a small ramekin and slide egg into the poaching cup. Cover and let eggs cook until the whites are set while the yolks are still soft and runny.
While the eggs are poaching, make the Hollandaise Sauce.
Blender Hollandaise Sauce
4 Egg Yolks
1/4 teaspoon Dijon mustard
1 tablespoon Lemon Juice
1 dash Tabasco Sauce or to taste
3/4 cup Butter (10 tablespoons)
Note: To keep sauce warm; fill a wide-mouth thermoses with boiling hot water. Screw on the top and set aside until ready to use. Once the Hollandaise Sauce is ready, empty the water from the thermoses, fill with Hollandaise Sauce. Close lid and set aside. The sauce will keep up to an hour in the thermoses.
Separate egg whites from yolks. Reserve whites for another purpose or discard. Place yolks in the container of a blender. Add mustard, lemon juice and Tabasco Sauce. Cover, blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 30 seconds, stir, the continue to microwave for another 30 seconds, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.
To Assemble: Place split English Muffins on two individual plates. Top each muffin with two pieces of bacon and one poached egg. Top eggs with Hollandaise Sauce, then sprinkle with parsley.
Perfect with skillet potatoes.