I always have these plans to create a lavish Sunday Breakfast.  And then never do.

Victor almost always gets up before me on Sunday and  while I’m stumbling about the house looking fort a second cup of coffee – and since I never say that I’m thinking of cooking breakfast –  he’s in hitting the cereal cabinet.

Poor planning on my part.

So when it happened yet again, today, I thought I’d see how I could incorporate my love of breakfast with my love of dinner. (Both of which are different than my love of lunch, brunch, appetizers, desserts, and snacks – among others.)

A couple of years ago we had brunch with our friend Renee at Maverick in San Francisco and I had an outrageous andouille and crayfish benedict.  I’ve made several variations since coming home, and thought another variation would be perfect tonight.

I had a chicken breast, andouille sausage – and English muffins.  I was set!

I diced the chicken and andouille and cooked it off in a small skillet.  I added a splash of chili sauce for a bit of moisture, but it didn’t require anything else.

Toasted muffins, poached eggs, fried potatoes, and a homemade blender hollandaise sauce was it.

Blender Hollandaise

• 3 egg yolks
• 1/2 cup butter, melted and hot
• 1 tsp white wine vinegar
• pinch salt
• pinch cayenne pepper

Place yolks, vinegar, salt, and cayenne in blender and mix on high.  With blender running, pour hot butter though feed hole in top in a slow, steady steam.  It should take about 30 seconds to make.

The hollandaise at Maverick was a jalapeno hollandaise.  I’ve made it several times but was looking for something a bit more traditional tonight.  If you want to do a jalapeno, add some Happy Hal’s Jalapeno Relish to the blender before adding the butter.  It rocks!

So our Sunday breakfast ended up being Sunday dinner.  Not a bad thing, but I think I may mention to Victor to hold off on the cereal next Sunday.  I’m craving pancakes…..