Ett hotel är inget hotel om det inte har en hundmeny, eller? Här ser ni Hudini och Tetris framfor brasan efter att ha avnjuttit en ”Vegetarisk Chihuahua” och en ”Beagle”.
A hotel is no hotel if it hasn’t a dog menu? Here we have to little “darlings” resting after enjoying the Vegetarian Chihuahua and a Beagle from the dog menu in front of the Fire place. Crazy? Maybe…Just as subscribe on a bark box arriving for your darling once a month with various dog treats and toys seems a bit crazy to me.(Does dogs really like Quinoa treats?) But to be a hotel in the Hamptons that acctaully welcome dogs is nice since so many is travellling with their pets.
En massa brunchgäster, live music by Alfredo och Eggs Benedikt, (Bästa brunchrätt jag vet) och helt plötsligt 2 gäster som skulle gifta sig i kyrkan tvärsöver gatan som kom på att de hade glömt det här med vittnen. Det blev dagens romatiska fix. (Om ni ska gifte er i East Hampton är St Lukes ett fint val)
A lot of guests for brunch, live music by Alfredo and Eggs Benedict (Best brunch dish I know) and suddenly having to help two guests who was getting married but had forgot the thing with witnesses.
Eggs Benedict for two
Traditionally served on a toasted English muffin but this is one of the worst bread types I know. When reading the list of ingredients you see what I mean. Choose a toasted piece of Sour dough instead. (As always, avoid processed food) I just have them on a bed of arugula, add ham, bacon or smoked salmon if you want. (Or just on some newly harvested asparagus that time of the year)
Start by putting around 3 inches (10 cm) water in large saucepan or deep skillet to boil. Lower the heat so it’s just simmering. Add a tsp. of salt and 2 tsp. of white wine vinegar.
Then prepare the hollandaise sauce:
2 room temperature egg yolks from large eggs
¾ tsp. salt
¼ tsp fresh grounded black pepper
Cayenne pepper, just a pinch
6 tbsp. butter
Put the egg yolks in the blender with lemon juice, salt, pepper, cayenne pepper and process on low for 15 seconds. Melt the butter in a sauce pan. Remove the small insert lid on the blender, with the blender on low slowly add the butter and blend for about 30 seconds until thick.
Choose what you want to serve your eggs on and prepare the plates with toast, arugula with a little olive oil and sea salt, asparagus….
Time to poach the eggs. I do 2 eggs per person. Break one at time in a small cup. Hold the cup close to the surface of the simmering water and just let it slide into it, you can do two at a time. Let them simmer until the white are completely set, between 3-5 minutes depending on how you want the egg yolk. Lift up carefully and let drain.
Put the eggs on top of your toast, the salad or asparagus and drizzle the Hollandaise on top.