Easy Hollandaise Sauce on Your Table in Minutes

Easy Hollandaise Sauce on Your Table in Minutes

The Best… Easy Hollandaise Sauce Recipe

Hollandaise sauce can be intimidating. I know I was intimidated by it until I decided to try to make it from scratch. I found an easy Hollandaise sauce recipe and figured I’d have a go of it since I had found white asparagus in the late spring. And white asparagus must be topped with Hollandaise sauce. It think it is a rule written in stone somewhere. It was a success.

A Hollandaise sauce is a rich sauce made with butter, eggs, Dijon mustard, lemon juice, cream, and sugar.  All simple and basic ingredients. When whipped together, it is heavenly. It goes with beef, veal, pork, eggs, and seafood as well as veggies. I like it over white asparagus. Another favorite in our house, is Eggs Benedict which once you have the sauce, it is not as scary. Anything topped with the sauce suddenly becomes luxurious, special, and fancy. Perfect to make a meal a special one.

Easy Hollandaise Sauce Recipe


  • 1/2 cup or 1 stick unsalted butter
  • 4 large egg yolks
  • 1/2 cup heavy cream
  • 2 tablespoons lemon juice
  • 1/4 teaspoon sugar
  • 1/2 teaspoon Dijon mustard


  • Cut the butter into four pieces and place in a 1-quart glass measure or bowl.
  • Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
  • Remove butter from the microwave and stir until completely melted.
  • Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose.
  • Beat the yolks well with a whisk or fork, then add to the butter and stir well.
  • Add cream, lemon juice, and sugar to egg mixture and stir well.
  • Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork.
  • Remove sauce from microwave and stir in the mustard.
Croissant Chocolate Bread Pudding

Croissant Chocolate Bread Pudding

The Decadent Croissant Chocolate Bread Pudding

If you are on a diet then look away now. This croissant chocolate bread pudding will ruin all of your good intentions in one fork full of its richness. The one saving grace is it is so rich that you can not eat more than a small square.

Bread pudding is a comfort dessert. Bread puddings are be simple and humble or over the top decadent like this recipe using chocolate and croissants. The origins of bread pudding I can imagine was out of being frugal and not wanting to waste stale bread using ingredients on hand to make a sweet and satisfying warm treat on a cold winter’s day.

This recipe is luxurious, yet the ingredient list is simple. It is the combination that makes so rich. Nine ingredients is all you need to make this bread pudding such as milk, cream, eggs, croissants, sugar, and chocolate chips. Do not cut corners on this recipe by using low fat options. Just embrace it and enjoy it. It is not like you will make and eat this bread pudding every day or every week.

It is perfect for dessert after a roast, stew, or soup. Or it can be the sweet dish to compliment a savory brunch egg dish like sausage egg cheese casserole.


What is your favorite bread pudding?

Croissant Chocolate Bread Pudding Recipe


Croissant Chocolate Bread Pudding

  • 6 large egg yolks
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/4 – 1/2 teaspoon ground nutmeg
  • 6 croissants, roughly chopped into 1-inch pieces
  • 1/4 – 1/2 cup chopped chocolate chips



Croissant Chocolate Bread Pudding liquids

Croissant Chocolate Bread Pudding Mixture

  • Heat oven to 375° F.
  • Butter or spray a shallow 2-quart baking dish.
  • Whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg in a large bowl.
  • Add the croissants and chocolate and mix to combine.
  • Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean in 40 minutes.
  • Serve warm or at room temperature.
Sunday Brunch Sausage Egg Cheese Casserole

Sunday Brunch Sausage Egg Cheese Casserole

A Tasty and Easy Sunday Brunch Sausage Egg Cheese Casserole

Having a Sunday brunch at home is a new concept for me. I have always lived somewhere where Sunday Brunch was readily available at many restaurants. Not so where we live now. Restaurants have yet to embrace it and actually be open on Sundays. The ones that are serve buffet-style dinners of BBQ and fried chicken. No eggs. No pastries. Nada.

I decided to have friends over for a Sunday brunch instead of making dinner as I usually do. I had big ideas of making Dutch and German breakfast pastries. The recipes were ready to go; however, I had had a crazy week and frankly wasn’t feeling so great. Going simple was the way to go. That’s where Sunday Brunch Sausage Egg Cheese Casserole came into the picture. This was the second time I have ever made a breakfast casserole. No clue why a casserole never enters my mind when it comes to breakfast.

Sausage Egg Cheese Casserole is a super quick and easy dish. The ingredient listed could not be simpler: sausage, eggs, milk, seasoned croutons, and cheese. Due the fact I was cooking a sweet dish such as croissant chocolate bread pudding to compliment the savory, I had whole milk on had, but low fat milk should do well. I used pork sausage; however, a spicy turkey sausage would work. Moisture can be an issue with this type of casserole so adding more than 2 cups of milk maybe worth doing. That is it. In sixty minutes you can have a homemade breakfast casserole to serve on Sunday.

Sunday Brunch Sausage Egg Cheese Casserole Recipe



Sausage Casserole Ingredients

  • 1 pkg. roll sausage
  • 6 eggs
  • 2-2.5 cups milk
  • 1 tablespoon Dijon mustard
  • 2 pkgs. (5 ounces each) seasoned croutons
  • 2 cups shredded sharp cheddar cheese, divided




Jimmy Dean Sausage Log


  • Heat oven to 350 F.
  • Cook sausage in large skillet over medium heat thoroughly cooked, stirring frequently. Draining if needed.
  • Beat eggs, milk and mustard in large bowl with a wire whisk until well blended.
  • Add bread cubes; stir gently until evenly coated.
  • Stir in sausage and 1 ½ cups cheese.
  • Pour into lightly greased 13×9-inch baking dish; sprinkle with remaining cheese.
  • Bake 40-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.


For the Love of Wasa Crisp Bread

For the Love of Wasa Crisp Bread

I heart Wasa Crispbread.

I do. Really. I always have crispbread on hand. My favorite brand in the US is Wasa Crispbread. It is my go-to breakfast. I often have it for lunch. And it is not just because the regular bread is stale. I actually like the taste of it.

Bad Rap


Crispbread has gotten a bad rap. You know like it is healthy hippie food. I have a feeling you are thinking it is tasteless cardboard. It is bland. And very crunchy. In fact, it has nice flavors. Crispbread is a great base for toppings. Wasa Crispbread has a bunch of different flavors. I usually purchase the “Hearty”, which is a multigrain type. What I like about it is that I can having a filling and quick breakfast. Two crackers is 100 calories. Depending on toppings you can have a good breakfast or lunch for that matter for less than 300 calories.



tomato avocado


What do I put on my crispbread? I keep it simple. Usually it is a good quality cheddar cheese, tomatoes, veggie cream cheese, Laughing Cow spreadable Swiss cheese, smoked salmon, and/or cucumbers. I use avocado instead of butter for added health benefits. Add some Kosher salt and a twist of the pepper grinder for added flavor.

Grab a package of crispbread and try it out. Try different toppings and find what works for your taste buds.


crispbread tomato cucumbers vegetable cream cheese


Fresh Figs

Fresh Figs

Fresh Figs

I am new to this whole love of fresh figs. Growing up figs were in Fig Newtons and were not fresh. Honestly I do not think I saw a fresh fig until five years ago while at my friends’ water house on the Chesapeake Bay where they had a fig tree. The fig tree was named, “Miss Figgy.” She was a lovely big tree full of figs. Sandy and I would walk out there in the mornings and pick figs right off the tree. The figs never made it to the kitchen, but instead were eaten on the short walk back. Special moments spent with a dear friend.

Fresh figs on tree

I realized living in a rural southern town that fig trees were all around me. Come August, trees would be weighted down with figs. I also realized that I did not own a fig tree. Lucky for me, a neighbor has a very old fig tree which produces in abundance. I would take my little basket and wander over to her back yard picking the figs right from the tree. Only taking enough to enjoy in my morning yogurt.

As I have aged and expanded my circle of friends, I have been exposed to new foods. Or shall I say I have become open to trying new foods. Twenty years ago, I would have never thought to try fresh figs. They would have seemed too exotic. So glad I am open now.

I keep it simple when it comes to my fresh figs. While I have some wonderful recipes, I usually just eat them two ways. The first way is straight off the tree into my mouth. The second way is nonfat plain yogurt with local honey and sliced almonds for a healthy and satisfying breakfast.

Figs in Yogurt

What do you like to make with fresh figs? Do tell!


Homemade Bread: Great Way to Start a Day

Homemade Bread: Great Way to Start a Day

Start the day with Homemade Bread!

There are some smells which evokes the feeling of home. Baking bread is one of those smells. For the longest time we had a bread maker. When our last bread maker died, we didn’t replace it. We just aren’t eating as much bread as we once were. I have to admit I miss having it. We not only made bread, but we also made pizza dough with the bread maker.

This post isn’t about bread makers. It is about bread. Let’s be honest it is really hard to find good bread in the US. And when you do then it is expensive. Sometimes a small loaf is over $4.00. But we pay it because we prefer crusty bread, which isn’t sweet.

There is something about fresh-made bread especially in the morning. So one Sunday morning I got up and decided I needed to make fresh bread for breakfast. I used a recipe a friend shared with me years ago called “Doris’ Easy Crusty Bread” which is a dense Cuban-style bread. It is noted that the recipe came from Bernard Clayton’s New Complete Book of Breads.

Make bread by hand can be time consuming and a workout, but it is well worth it. When I made my bread I started the process later than I would have liked. I made choice to make hard rolls in the end instead of a big loaf.

I cut rolls out with a pizza cutter and then slashed them in the middle.

Fresh out the oven, hot hard rolls for breakfast.


And the taste test… yum.

While this is a good recipe, I’m not a fan of the denseness. I like a crusty crust with an airy inside.

I’ll continue to use this recipe until I find an easy bread recipe which fits the bill.

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