When Dick and I made our Anniversary Road Trip a few weeks ago, we had a near-religious experience at this little restaurant called The Home Plate. It's a breakfast/brunch/lunch place that just so happened to be next to our hotel. There was also an IHOP across the street, which is where we were headed when we looked through the window and saw people thoroughly enjoying their food. As we stopped for just a second, this guy who was sitting on the bench waiting to get in - didn't catch his name, but he's a self-proclaimed "San Francisco brunch expert" - told us we should definitely eat there. Then we told him we were out-of-towners and he said we HAD to eat there. So we did. THANK YOU, NOSY BENCH GUY! We loved it! We loved it so much that I posted a picture of it a couple of posts ago. Rich had the Marco Polo, which was delicious eggs benedict with avocado, and that is what I attempted to duplicate this morning. The original was to die for, and a little hard to live up to, but mine turned out pretty dang good, too. It was the first time I've ever poached eggs, or made hollandaise sauce - exciting stuff, I know. I also made the delicious drink we had that morning: banana supreme. The name speaks for itself. I never knew that avocado and eggs would go together so beautifully, but they do. Breakfast will never be the same after this HOME RUN!
Marco Polo
Hollandaise Sauce
from Tyler Florence on the Food Network
Ingredients
2 egg yolks
2 tsp fresh lemon juice
1/4 c. unsalted butter, melted
pinch cayenne
pinch salt
Directions
Vigorously whisk egg yolks & lemon juice together in glass or stainless steel bowl until thickened & double in volume. Place bowl over saucepan containing barely simmering water - water should NOT touch bowl. Continue to whisk rapidly - don't let eggs get too hot or they'll scramble. Slowly drizzle in melting butter & continue to whisk until sauce thickens & doubles in volume. Remove from heat & whisk in salt & cayenne. Cover & place in a warm spot until ready to use.
Marco Polo eggs benedict
from the Home Plate restaurant
Ingredients (for 2 servings)
2 large eggs, poached
1/2 avocado, sliced
1/2 tomato, sliced
4 thin slices turkey
hollandaise sauce (recipe above)
1 english muffin, toasted
Directions
1. place 1/2 english muffin on a plate, face up.
2. Layer turkey, avocado, & tomato on muffin.
3. place poached egg on top & drizzle w/ 1-2 Tbsp. hollandaise sauce.
Banana Supreme
from the Home Plate restaurant
Ingredients
1 banana
2 c. orange juice
2 tsp. honey
Directions
Mix all ingredients in a blender.
Chill in refrigerator before serving.
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