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+title: Caprese Salad
+tags: ['salad', 'vegetarian', 'italian']
+date: 2024-07-22
+author: "Enzo Stever"
+
+![caprese](/pix/caprese.webp)
+
+- ⏲️ Prep time: 10 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 4 large tomatoes
+- 1 pound mozzarella
+- 1 bunch basil leaves
+- Olive oil
+- Balsamic vinegar
+
+## Directions
+
+1. **Prepare Tomatoes and Mozzarella:** Slice tomatoes and mozzarella into equal, 1/4 inch slices.
+2. **Arrange Salad:** Place slices of tomato, mozarella, and basil leafs in alternating order on a plate
+3. **Season:** Drizzle the salad with olive oil and balsamic vinegar. Season with salt and black pepper.
+4. **Serve:** Serve at room temperature.
diff --git a/content/eggs-benedict.md b/content/eggs-benedict.md
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+title: Eggs Benedict
+tags: ['breakfast', 'brunch', 'classic', 'pork']
+date: 2024-07-22
+author: "Enzo Stever"
+
+![eggs-benedict](/pix/eggs-benedict.webp)
+
+- ⏲️ Prep time: 15 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 2
+
+## Ingredients
+
+- 3 egg yolks
+- 1 tablespoon lemon juice
+- 1/2 cup unsalted butter, melted
+- Cayenne pepper or hot sauce, to taste (optional)
+- 4 eggs
+- 1 tablespoon white vinegar
+- 2 english muffins or toast, split
+- 4 slices of Canadian bacon or ham
+- Butter, for spreading on muffins (optional)
+- Chives, finely chopped (optional)
+
+## Directions
+
+1. **Blend Yolks and Lemon Juice**: In a blender, blend the yolks and lemon juice to create the base for the hollandaise sauce. This can optionally be done in a double boiler on a gentle simmer with whisking instead of blending to reduce curdling.
+2. **Drizzle Butter**: Slowly pour in the melted butter while blending. The sauce should thicken and become creamy. If it becomes too viscous, add a little warm water or lemon juice to thin it out.
+3. **Season Sauce**: Season to taste with cayenne pepper or hot sauce.
+4. **Heat Water to Simmer**: Prepare a large saucepan with at least four inches of water and bring it to a gentle simmer. Add the vinegar to help the egg whites set.
+5. **Poach Eggs 3-4 Minutes**: Gently slide the eggs into the simmering water. It helps to crack the eggs into a small bowl or ladle, bring the vessel to the surface of the water, and then drop the egg in that way. While cooking, take a spoon and stir the water into a little whirlpool; this can help displace the excess egg whites, giving the poached eggs a cleaner, firmer appearance. Cook for 3-4 minutes.
+6. **Remove Eggs**: Remove the eggs with a slotted spoon and place them on a paper towel-lined plate to drain.
+7. **Toast Muffins**: Halve the muffins and toast them. Optionally butter both halves. You could substitute the muffins with any kind of spongey bread.
+8. **Cook Bacon**: In a skillet on medium heat, cook the Canadian bacon or ham until slightly browned.
+9. **Assemble**: Place a slice of Canadian bacon on each toasted muffin half, top with a poached egg and a generous amount of hollandaise sauce. Garnish with cut chives and more cayenne pepper if desired.
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