Brian's Photo Blog — Article 683
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McMenamins–Inspired Breakfasts at Home
Tuesday 19 September 2017   —   Category: Cooking & Food
Out of the many meals I have enjoyed during my McMenamins Passport ad­ven­ture, some have inspired gourmet chef wannabe experiments in my own kitchen.

After having a delicious breakfast with polenta at the Zeus Café I was inspired to try it at home. I think I cooked it a bit too long because it was too thick and not creamy enough. Perhaps I should have added some cream.
When I was celebrating the 2016 sum­mer solstice at Edgefield I had a salmon Eggs Benedict breakfast at the Black Rabbit Restaurant — my first Eggs Benedict in my more-​than-​half-​century sojourn on this planet. That inspired me to try making one at home just a couple of weeks later, as shown to the right.
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 egg yolk was just the right consistency, as you can see to the right.

You can view additional photos from this breakfast in the Gourmet Chef Wan­na­be 2016 album.
For more tales about other locations, see My McMenamins Passport Adventure.
Brian's Photo Blog — Article 683
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Brian's Photo Blog — Article 683
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