I met some amazing women when I went to the Alt Summit conference in SLC, UT. I keep meaning to post my re-cap, but I have been running and running in and out of town and having visitors for weeks now. So, even though it is a little late, I think I will post a re-cap this week with points on what we spoke about in our class that we taught and other great points I learned for blogging. So stay posted. Better late than never I hope.
Anyway, the highlights for me about Alt Summit is all the talented and creative women that I get to meet, check out their blogs and know in person.
I met a particular amazing woman at one of the cocktail parties and we clicked right away. Like me, she does not own a design blog, (which is what most of the bloggers are and she has a food blog) and she came up to me and said that she attended my class and loved it. Well, a girl loves to hear that right? We got to talking about blogging, then life and we ended up chatting all night like old friends. Those are the kind of moments that make all the chaos and hard work of conferences worth it. Sentimental enough for you? Lol.
So my point is, I am featuring Melissa Zeidan and her blog Serving Seconds for today’s Sunday Brunch. It is a little late in the day, (crazy busy and I don’t know where the time goes) so I wanted to use one of her fabulous recipes that could also be a delicious Sunday night dinner, or weeknight for that matter.
This recipe looks so fabulous and so unique. I have never seen anything like this, and I am loving it because I know that my husband will approve! I can’t wait to make it. I hope you check out her blog and her amazing recipes. This recipe in particular has some fantastic photos of her step-by-step. If you stop by and leave a comment, be sure to let her know I sent you! It’s all about girl blog power isn’t it?
Gravy Eggs Benedict
For her complete recipe and pics – Click here.
1 pound thick cut bacon
2 heaping tablespoons of flour
3 cups milk (2% or whole milk)
10 eggs, poached
5 English muffins
5 scallions, green parts only, thinly sliced
salt & pepper
To prepare the gravy:
1. Heat a large frying pan over med/high heat. Add the bacon to the hot pan, cook thoroughly, and then remove the bacon to drain on paper towels.
2. Very carefully, remove the pan from the stove and pour the hot bacon grease into a heat-proof bowl.
3. Return the pan to the stove over medium heat (do not wipe out the crusty bits at the bottom of the pan), and add two tablespoons of the bacon grease back to the pan.
4. Make sure the grease is hot, but not boiling, and then sprinkle the flour over the grease to create a roux. Stir constantly with a whisk, cooking for about 2 minutes so that the flour browns.
5. Add 2 cups of milk to the roux. Continue to whisk constantly, using the whisk to scrape up all the crusty bits on the bottom of the pan.
6. Let the gravy cook at a light boil for about 2-3 minutes. Add any of the remaining milk as necessary to achieve desired thickness. The finished product should have the consistency of clam chowder.
Season to taste with salt and pepper.
To prepare the benedicts:
Split the english muffins and toast each half in the toaster.
Top each of the toasted muffin halves with one piece of bacon split in half.
Then add the poached egg, top with a generous spoonful of gravy, and garnish with the scallions.
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