Brunch

26 09 2011

Here’s a twist on the brunch classic of eggs benedict. Fresh Florida gulf shrimp, blackened with poached eggs and hollandaise. Served with a side  of bacon and chanterelle mushroom hash along with some home made pickled beets. You’ll want some bubbly to wash this one down!

Advertisements

Actions

Information

8 responses

26 09 2011
doggybloggy

you wouldnt need to call me twice – I would show up if you whispered – this looks great!

27 09 2011
What's Cooking with Dr. Mike: The Grassroots Gourmet™

@DB:You always have an invite!

27 09 2011
Nadina Piehl

All of these wonderful foods that show on this site — where do you go to get the recipes?
Blog Newbie

27 09 2011
What's Cooking with Dr. Mike: The Grassroots Gourmet™

@Nadina:I go to my head!It can be a bit scary now and then 😉

28 09 2011
Nadina Piehl

O-o-o-ps…what I meant was….where do I go to get the recipes for what is on your blog? I realize that you’re brilliant!!

28 09 2011
What's Cooking with Dr. Mike: The Grassroots Gourmet™

@Nadina: Haha! I will be posting them again. I am trying to recover what I can after ecent hard drive crash! Champagne sauce coming!

28 09 2011
tasteofbeirut

That’s what I call eating like a king. (queen)

29 09 2011
Nadina Piehl

Can’t believe you remembered!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s




%d bloggers like this: