Cook and stir ground beef in Dutch oven until brown; drain. Add remaining ingredients except the Egg Dumplings.
Heat to boiling.
Reduce heat.
Prepare Egg Dumplings; drop by level teaspoonfuls into soup.
Simmer, uncovered, until dumplings are firm, about 5 minutes.
FOR THE EGGS BENEDICT: Broil muffins until lightly browned.
Strain then let cool. Combine egg yolks and vinegar mixture in
Beat the egg whites and cream of tartar
nd simmer. Meanwhile, place the egg yolks in the small bowl
spoon to gather egg whites around egg yolks.
Allow eggs
Poach egg.
Lightly toast English muffin half.
Top with ham slice, (tucking square corners under to conform to round muffin).
Top ham with poached egg.
Cover all with 3 tablespoons Hollandaise Sauce.(See recipe #25113)for (Quicky Hollandaise Sauce).
Sprinkle with paprika (if desired).
SERVE AT ONCE.
ou're ready.
My egg poaching method: While the potatoes
f ham.
Divide the egg mixture evenly on top of
iece of steak, then an egg.
Spoon over hollandaise sauce
ticks butter.
Seperate 5 egg yolks.discard whites.
Place
epper flakes).
Place 1 egg into each toasted basket.
Beat together eggs, heavy cream.
Add ham and cheese, plus dash salt.
Spoon into 6 or 7 well buttered custard cups; place in pan filled with hot water.
Bake at 275\u00b0 for 35 to 45 minutes or until set.
Prepare a Hollandaise Sauce.
own to drain.
Artichoke Benedict.
Brown Canadian bacon slices
To make the Hollandaise sauce, whisk egg yolks with 2 tbsp water in a heatproof bowl. Whisk over a saucepan of simmering water until pale and creamy then continue whisking for 2-3 mins, until thick. Remove from heat. Whisk in clarified butter a little at a time until thickened. Add lemon juice and season to taste. Set aside.
Arrange English muffins on serving plates. Top each with a poached egg and smoked salmon. Serve immediately with asparagus, drizzled with sauce.
For the hollandaise, process egg yolks in a small food
he hollandaise sauce, whisk together egg yolks and lemon juice over
Heat oil in a medium frying pan on high. Cook prosciutto 1-2 mins each side, until crisp. Drain on paper towels.
Melt butter in same pan on high. Add spinach, toss 10 seconds, or until wilted. Set aside.
For the hollandaise sauce, blend yolk and lemon juice with a hand mixer until combined. Gradually add butter, blending until thickened and smooth. Season to taste and set aside.
To assemble, top each muffin base with spinach, prosciutto and a poached egg. Drizzle with hollandaise sauce and top with remaining muffin half to serve.
ool.
To assemble the egg rolls, working one at a
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.