October 2, 2014 - Harbor Cafe - Santa Cruz, California

Rose Filicetti and I went to the Harbor Cafe for breakfast.  

Iordered a Bloody Mary…great…they make their own mix…it comes with a huge piece of celery, a small slice of lime, cocktail onion, a slice of a jalapenos pepper ,  an Italian pepperoncini and a green olive…yum…almost a breakfast in itself.

Rose chose the Captain’s Frittata – egg and home fries scrambled with cheese, topped with salsa fresco and sour cream with toast.

Doesn't this look delicious.  Here is a picture of what it looks like inside.

I ordered the Seafood Omelet – shrimp, avocado and cheese – topped with either Hollandaise Sauce or Salsa Fresca.  I chose the Hollandaise Sauce. Served with hashbrowns or Home Fries…I chose the hashbrowns…toast or a biscuit…I chose the biscuit.

The Hollandaise sauce was perfect.  I could just see them whisking together the eggs and butter…then slowly adding the lemon juice. This sauce was so smooth.  The shrimp were not those little tiny canned shrimp.  These were small shrimp.  There were also huge pieces of avocado.  The best seafood type of omelet that I have ever tasted.

Harbor Café

535 seventh Avenue

Santa Cruz, California

(831) 475-4948

Hours: Open Daily 8:00 a.m.  – 2:00 p.m

This isn't necessarily the Harbor Cafe's Hollandaise Sauce recipe but I thought someone might be interested in the simple one that I use.

Hollandaise Sauce

4 eggs

1 tablespoon freshly squeezed lemon juice

1/ 2 cup unsalted butter, melted (one stick)

pinch cayenne pepper

pinch salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.  Place the bowl over a sauce pan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle  in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving