Chasing the Sun.... Eggs Benedict

Late evening

Yesterday, I caught a bit of magic in the park...

I wanted to capture the beauty of the cherry blossoms that line the reservoir track in the soft glow of the evening sun. But, I did not manage to get to the park until 15 minutes before sunset. Yet, it was perfect timing.

As I walked around the reservoir track, I was able chase the setting sun and capture her various moods as reflected against the sky and over the water. It was nature at her best.

SunsetSunset by the railing - Midtown West to UWS skyline in the distance

Dusk Refracted hues of Dusk

Twilight Lights on twilight

Which one is your favorite?

Eggs Benedict

Also, this week I have the honor of guest posting on Prerna's blog, Indiansimmer. Prerna is a dear friend and I was so happy to share a piece of typical New York while she is away spending quality time in India. So, please head over to her blog to see my recipe for spending Sunday lazily perfect with Eggs Benedict at home made from scratch!

Eggs Benedict
(Homemade Thyme Biscuit, Asparagus, Poached Egg and Hollandaise Sauce)

For each sandwich:
1 thyme biscuit
1 egg, poached
2 spears of asparagus
3 T Julia Child's Hollandaise sauce
salt as needed
1 tsp butter, softened
Cut each biscuit in half horizontally. Spread butter on the bottom half. You can toast if you like. I just prefer fresh out of the oven biscuit as is. Place the asparagus spears on the biscuit. Gently

Thyme Biscuits

200 g flour
1 tsp sugar
2 tsp salt
1.5 tsp baking powder
2 tsp thyme, finely minced
60 g cold butter, cubed
140 g buttermilk
1 yolk + 1 T cream for egg wash
Sift together the flour, salt, sugar and baking powder together. Cut into the mixture the cold butter until they are no more than the size of peas. Stir in the thyme and mix well. Add the buttermilk and mix for form a dough. On a floured surface knead just a bit to make into a non-sticky dough ball.
Pat the dough out with your palms to 1/2 inch thickness. Using a cookie cutter, cut out scones and place on a greased baking sheet. Brush egg wash over the scones. Bake at 425F for 10-12 minutes until golden brown on top. Cool on rack.