I've been on a breakfast kick lately, partly because I have been teaching a breakfast class and partly because I am living vicariously through my posts. I have been on a very prohibitive diet in the past few weeks and you all know that I do not cook prohibitively! And as much as I specialize in decadent, buttery, creamy, chocolate, and devilishly Delicious delights.....alas, I must continue to deny them. Good thing I love vegetables and salads. But to end my breakfast kick, I offer to you, poached eggs with Bearnaise and asparagus, and biscuits and gravy with maple sausage...YUMMY .


THE POACHED EGG

First you will need a pan deep enough that the egg can be completely submersed. Fill the pan with water and ad 2 teaspoons white vinegar. Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster. Bring the water to a rolling boil and then reduce heat to a simmer and let simmer for four minutes. Meanwhile, crack your egg into a small bowl or ramekin. Gently stir the water a few times and then slip the egg carefully into the simmering water. Gently push the egg white toward the yolk and then leave alone. 3-5 minutes will result in a medium to firm egg. Remove the egg with a slotted spoon and place for a moment on a folded paper towel to drain. Serve immediately with salt and fresh cracked pepper.

ZESTY BEARNAISE SAUCE-NOT THE KIND THAT FRENCH CHEFS MAKE-THE CHEATER KIND
2 Tablespoons Tarragon vinegar
2 Tablespoons white wine
¼ cup shallots, finely chopped
pinch of black pepper
1 teaspoon salt
1 Tablespoon tarragon leaves, chopped
3 egg yolks
¾ cup butter
juice of a lemon

Melt the butter in a saucepan. Combine vinegar, wine, and shallots in a saucepan. Reduce until half as much. In a blender, beat the eggs. Next, add the vinegar. Lastly, add the butter a few tablespoons a few tablespoons at a time (emulsification). Blend until smooth and then add lemon juice, salt and pepper. Keep warm until you serve

PERFECT ASPARAGUS
Brush a bunch of asparagus lightly with olive oil and arrange on a baking rack placed over a baking sheet. Lightly sprinkle with kosher salt and coarse black pepper. Roast in a 350 degree oven for five minutes until just tender to the bite.

MAPLE SAUSAGE
2 lb. Ground pork
1 ½ tsp. Kosher salt
¾ tsp. Fresh ground pepper
1 ½ tsp. Ground sage
¾ tsp. Coriander
¼ cup maple syrup
Pinch of cinnamon
Pinch of nutmeg

Combine all the ingredients well with your hands. Roll into 2 inch balls and smash into patties. Fry on the stove or bake in a 400 degree oven for 20 minutes or until cooked through.

COUNTRY GRAVY

¼ cup reserved bacon grease
¼ cup flour
1 ½ cups milk
Salt and pepper to taste

Heat the grease and whisk in flour - stirring until smooth. Add the milk slowly while stirring and bring to a bubble. Reduce heat to a low simmer and cook for five minutes to allow gravy to thicken. Season and add additional milk if necessary to thin.