Breakfast for dinner!

God I love Mondays! Not many people say that but I genuinely do. See working in kitchens tends to mean is that I have Mondays and tuesdays off. While there arecertain drawbacks(no one is ever free to hang out during the day, and hardly ever wants to hang out at night), but in the house I live at me and my roommates have a family dinner on Mondays. This means I can wake up at the crack of noon, smoke a little, and walk to the store at the best time of day, before they get clogged with families and old people! After that I get to spend the whole day making great food at my pace, making everything as perfect as I can. Now do you see why I might love Mondays?

Recently I've ended up with a lot of really great things from work that all seem to work perfectly for breakfast! Breakfast is by far the coolest meal out there, and for stoners like me I'm generally waaaay to lazy to make it myself. So instead I'm doing a rare family tradition of mine by doing breakfast of dinner, with my personal take on it. The other great thing about breakfast is how easy it is to infuse THC into it, seeing as if you have premade pot butter or oil you could substitute it for ANYTHING. And take it from the French on this one, everything is better with butter!

THE FOOD

So I'm making a lot of food, so here is the one recipe I have that I'll be doing a take on. I'll also be making butternut squash an potato hash, a duck confit gravy, poached eggs and a mushroom gravy for the vegi's out there! Oh and a salmon rillette and spinach eggs benedict.

Mary's Hollandaise
So eggs Benedict can be made with any toppings you want, with the real key to it being the hollandaise sauce. This sauce is the one I use when I'm cooking with pot butter, mainly because of it's strong flavors to cut out any possible burnt flavor from the butter.

8 egg yolks
1/4 c white wine
1/4 c lemon juice
Tabasco
Salt
1/4 c chopped fresh taragon
2 lbs butter, melted

Start by mixing the white wine and eggs into a stainless steel bowl that fits well in a medium sized pot (basicly making a double boiler). Fill the pot with a 1/2 inch of water an bring to a light boil. Place the bowl over the pot and whisk riggorously until they become thick and able to stand up on their own (a soft peak). Then slowly start whisking in the melted butter until all of it is incorperated. Add a few splashes of Tabasco, the taragon, and the lemon juice and salt to taste. At this point the sauce is ready, so keep tasting it and season it apropriately.