Eisenhower’s Eggs Benedict & More Than Words Can Say, a book review

Happy New Year!  I am starting 2012 off with something new, a book review.  Besides cooking, reading is one of my favorite past times. I read a lot and have wanted to share my favorite books with you, so look forward to more about the books I’m reading.  I got the chance to read More Than Words Can Say by Robert Barclay,  which has a small cookbook inside the novel.  My two favorite things!

More Than Words Can Say was a nice, light read that was a change of pace from the last few books I had picked.  It was a sweet story filled with family mystery and intrigue and I think  you will love as much as I did.

Chelsea unexpectedly inherits her grandmother’s lakeside cottage that had been mysteriously closed up decades ago.  She discovers her grandmother’s WWII diaries filled with family secrets that could change her own life as she has known it.  

Chelsea meets the local, young Dr. Brandon Yale, who lives in the nearby cottage and sparks fly; often over the meals Chelsea prepares for the two of them from her grandmother’s handwritten cookbook.   Chelsea’s grandmother was quite the character and named her recipes after the prominent individuals from WWII.  The recipes are integrated into the story as Brandon and Chelsea make their way through the diaries.  The recipes are all included in a small cookbook at the end of the book.  

My favorite recipes were Churchill’s Cherry and Cream Cheese Pie, which is similar to my Cream Cheese Pie and Eisenhower’s Eggs Benedict.  I chose Eisenhower’s Eggs Benedict to share with you for two reasons.  First because I’ve always wanted to try it and this recipe has a slight twist on tradition, using sausage in place of the Canadian Bacon.  I made it for lunch and we loved it! Secondly because I have an Eisenhower story.  You love stories, right? Well I hope so.

My Grandpa was in the Air Force and played on the Air Force golf team. Both my grandparents were excellent golfers back in the day; however, I was not blessed with the family talent!  God bless them both for their patience in trying to teach me.  My Grandpa’s Air Force golf team won a tournament in Palm Springs back in 1968.  My Grandpa was presented with a trophy by Dwight D. Eisenhower, our 34th president!  This is a photo from the magazine article about their win.

My Grandpa is shaking Eisenhower’s hand in the photo.  There was a copy of this photo that hung in my grandparents’  kitchen when I was a kid.  I swear I asked my Grandma 10,000 times, “What’s that guys name with Pap-paw?”  Apparently Eisenhower was a bit of a challenge for me to remember, but once I got it, I guess it stuck.  When I read the recipe for Eisenhower’s Eggs Benedict, I just had to share this story.

Thanks to my Grandma for digging this magazine out for me to share one of the many proud stories about my Grandpa and to my parents for getting the photo for me.

Would you like to read this fabulous book?  Grab your copy here or leave me a comment and you are entered to win.  Just tell me the last book you read.  

Giveaway will run through Sunday, January 8th, 2012.  Open to US residents.

AND WE HAVE A WINNER! Kathleen M. January 9, 2012 at 10:16 am 

Kathleen M. January 9, 2012 at 10:16 am [edit]

Would really enjoy reading this book and trying out the recipes. I just finished reading Laurie Colwin’s More Home Cooking. I was so excited to read this book as I have her other book about cooking,Home Cooking,it has the very best Chicken Salad recipe. The More Home Cooking has 3 Chocolate Cake recipes that sounded so good,made the last one,it was excellent! These 2 books mean a lot to me as Laurie Colwin passed away at the age of 42 in 1992,we will never again be treated to her wonderful Essays and recipies about food.





Eisenhower’s Eggs Benedict

Eisenhower’s Eggs Benedict

from: MORE THAN WORDS CAN SAY. Copyright ©2012 by Robert Newcomb. All rights reserved.

Total time: 45 minutes
Serves 6

  • Water
  • ½ cup distilled vinegar, divided
  • 12 large eggs
  • 1 tablespoon unsalted butter
  • 12 sausage patties (cooked through)
  • 6 plain English muffins, split
  • Hollandaise sauce (recipe follows)
  • 1 tablespoon finely chopped fresh chives or finely chopped fresh flat-leaf parsley leaves

Cooking Directions:

Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.

While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the sausage patties and cook until heated through, about a minute on each side.

To serve, toast the English muffin halves and divide them among 6 warmed plates. Top each half with a sausage patty and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately.

Hollandaise Sauce


  • 1¹/³ cups unsalted butter
  • 2 large egg yolks
  • 2 tablespoons cold water
  • 1 tablespoon strained freshly squeezed lemon juice, plus more as needed
  • 1 teaspoon kosher salt
  • Freshly ground white pepper or a pinch of cayenne pepper

Cooking Directions:
In a medium pan, melt the butter over medium-low heat. Remove from the heat and set aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the saucepan. Set the butter aside in a warm spot.
Pour enough water into a medium saucepan to reach a depth of about 2 inches. Bring to a gentle simmer over medium heat. In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the saucepan of simmering water and whisk constantly and vigorously until the yolks are thickened and light, 3 to 4 minutes. (If the eggs begin to scramble or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool.) Remove the eggs from the heat and whisk for 30 seconds to cool slightly.

Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper to taste. (If the sauce is very thick, add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot, water, for about 30 minutes or in a warmed thermos for about an hour.



Disclosure: I was provided a copy of the book for review, all opinions are my own.  Giveaway sponsored by William Morrow/Avon Harper Collins.


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