Gourmet Chef Wannabe 2016 — photo 76 of 112: After having a salmon Eggs Benedict breakfast at the Black Rabbit Restaurant, I was inspired to try to make Eggs Benedict at home. I started with fried sausage patties on English muffins, added eggs steamed in my egg poacher pan, topped all that with a generous serving of hollandaise sauce, and then sprinkled on some Tabasco sauce. The Black Rabbit is one of eleven venues for eating and drinking on the McMenamins Edgefield property in Troutdale, Oregon, on the eastern edge of the Portland metro area. July 2016. Camera used: Olympus OM-D E-M5 with Panasonic Lumix 12-35mm f/2.8 zoom lens.
For further details about the story behind this photo, see the related article McMenamins–Inspired Breakfasts at Home.
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