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lauraanne_gilmanOne of the things I've added to my brunch resume, to considerable success, is Eggs Gilman: a mini-frittata of sorts served on top of a toasted english muffin with thin curls of sharp, aged cheese and fresh herbs. It's really really good. But the urge to make it a little fancier has come upon me, and now I'm Contemplating Sauces.
Hollandaise of course comes to mind, but I don't want to make Eggs Benedict and anyway, I'm thinking less creamy and more light and spicy to match the frittata.
Any suggestions from the cooks' gallery? Ideally it would be something that could be made ahead or whisked together while the eggs cooked, because I've sworn off Complicated Dishes [mostly, okay? I've been known to show off when in the mood]
Hollandaise of course comes to mind, but I don't want to make Eggs Benedict and anyway, I'm thinking less creamy and more light and spicy to match the frittata.
Any suggestions from the cooks' gallery? Ideally it would be something that could be made ahead or whisked together while the eggs cooked, because I've sworn off Complicated Dishes [mostly, okay? I've been known to show off when in the mood]
