Blue Plate Cafe, Memphis

While we were still in Memphis we obviously needed MORE FOOD. Diners there were everything you wanted them to be and more. While we hit The Arcade first, and I will say they did the best bacon in the world, next we stopped at the Blue Plate. We were told their breakfasts were phenomenal, and they were. If you left hungry, you didn't do it right.

I've never been one for the whole pancakes, syrup and bacon - until Memphis. It totally turned me. We all had a mammoth breakfast, my sister-in-law actually had two courses - how, I have no idea. 

The inside was really cute, bright and clean with lots of Gingham, the menus were even made like little newspapers, loved that.  We were served by Katrina who was lovely, had great hair and complimented mine too...I do like it when I get compliments on the victory rolls...yes I'm vain.

I ordered a mix of buttermilk pancakes and Eggs Benedict. The butter is always a bit strange in America, it's whipped which actually makes it very spreadable. I also drenched it in warm maple syrup, could not get enough!

My brother ordered a side of French Toast, this was apparently the best he'd ever had. It was like a door stop and smelled incredible.

 

This was the second course of my sister-in-laws breakfast, she did originally order it with waffles but they weren't happy with how this batch were turning out so weren't happy to serve them. I like their honesty and didn't just sent out bad food, so she ordered it with pancakes instead. Banana, whipped cream and pancakes, oh and of course, more butter. Man, I miss Memphis.

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Sexy Eggs Benedict

I know this isn't a cake...but it's bloody gorgeous so I had to include it. It's a recipe I'd wanted to try for a long time and while ago I decided to try it....it was stunning.

It doesn't take as long as you may think so do give it a try, you'll be so happy you do. This recipe serves two.

Ingredients:

• 2 Large farm eggs, free range if poss and from a real chicken farm if you can get them, they give a better yolk colour and quality.
• 4 rashers of streaky bacon, I just think they taste better.
• 2 English muffins ( I hadn't used these before, but loved them!)

For the quick hollandaise

• 2 Large egg yolks, beaten.
• 10ml lemon juice (2 tsp)
• 10ml white wine vinegar (2tsp)
• 115g butter (NEVER margaringe ok? It's just bad)
• 15ml chopped fresh tarragon (1 tbsp)
• salt and ground pepper

If you can poach the eggs, then excellent, do it now. I havn't triumphed over it yet so I fry them. Meanwhile grill the bacon until cripsy and gorgeous, you'll know when it's ready..it'll look a bit bubbly (odd I know, but trust me, it's good).
Toast the muffins, I find they toast easier than bread so keep an eye on them, no one likes a burnt muffin, luckily they usually come in packs of 4 so you have 2 extra just incase.

Now for the sauce, season the yolks, beat well in a medium bowl. You can do the next bit with a food processor, but I don't have one so I use a whisk (or a stick blender will do), put the lemon juice and white wine vinegar in a pan on a medium heat until it starts to boil. Starting whisking the eggs and immediately add the boiling liquid to the yolks. Met the butter until it starts to foam, again turn on the whisk and add the butter to the mix in an even stream. You can now add the tarragon, you may need to add some water to thin it out but I like it this thick.

Place eggs onto muffins, top with cripsy backon and add lashings of sauce. Feast, nom!! Pin It Now!