FOR THE EGGS BENEDICT: Broil muffins until lightly browned.
our.
To poach the eggs, bring a medium pot of
he pan, carefully break the eggs, one at a time, into
br>To make the poached eggs, half-fill a large shallow
Score fat edges of ham slices.
Place on broiler rack 3 inches from heat.
Broil 3 minutes; turn.
Poach eggs; keep warm.
Place bun halves on broiler.
Broil until light golden, but broil ham 3 minutes.
Place ham on buns.
Top with poached eggs.
Pour easy or mock Hollandaise sauce over all.
Serve with a tossed green salad. Makes 6 servings.
o low.
Place all eggs gently back in the warm
quares. Set aside. Whisk the eggs well in a 2-quart
Toast bagels. Make more noise than necessary so your manbeast knows you are totally irritated.
Spread cream cheese on the four bagel halves.
Layer on top of cream cheese the lox slices.
Place one poached egg on top of lox slices.
Pour Hollandaise sauce (I use this simple recipe Recipe #156420) over all.
Garnish with fresh chopped dill.
Smugly serve with attitude and tell manbeast to shut up.
Note: Of course this is much higher in fat than the nutritional analysis indicates because of the butter in the hollandaise sauce.
educe heat to low. Cook eggs over easy (whites are done, and
Bake pastry shells according to package directions.
Cook bacon in skillet until browned. Remove & keep warm.
Cook sauce according to package directions.
Melt butter or margarine in skillet.
Add eggs and cheese (softened in microwave) & cook until eggs are set but still moist, stirring often.
Cut pastry shells crosswise into halves.
Place bacon on pastry bottoms.
Top pastry with egg mixture. Place top back over eggs.
Pour Hollandaise sauce over the tops of each.
Sprinkle with chives.
Serve immediately.
Warm meat of your choice in oven or microwave and keep warm.
Combine beaten eggs, 1/4 cup milk and salt and pepper to taste. Scramble this mixture in a large skillet; keep warm.
Melt butter in medium saucepan. Stir in flour and cook until smooth, about 1 minute. Add milk and a dash of salt and pepper; cook and stir until thick and smooth. Add cheese and remove from heat. Stir until cheese is melted and blended.
Place one slice of meat of your choice on each muffin half and top with scrambled eggs and cheese sauce.
ollandaise sauce:
Place 3 eggs, 4-5 t lemon juice
Blend soup and milk; heat. Place slice of ham on each slice of toast/muffin half. Top with poached egg. Pour sauce over eggs. Sprinkle with parsley.
In a medium bowl, whisk the mayonnaise, butter, lemon juice, and a pinch each of salt and pepper until smooth.
Coat a large nonstick skillet with a thin sheen of butter over medium heat. Add the eggs and cook until the bottoms are just set and not browned, about 1 minute. Carefully fold half of each egg white over the yolk to enclose it, forming a half moon shape. Cook until the whites are just set, but the yolks are still runny, about 2 minutes.
Place 1 slice of ham on each English muffin half. Top with an egg and the sauce.
o boil (to poach two eggs in, later). While the water
t is boiling slide 4 eggs into the water, one at
inegar. Carefully break the 4 eggs into the water, and cook
Blend soup and milk. Heat.
Meanwhile, place a slice of ham on each piece of muffin half or toast; top with poached egg.
Pour sauce over eggs .
Sprinkle with minced parsley.
In the top of a double boiler over boiling water, combine cheese, dry milk, water and mustard.
Cook, stirring, until cheese is melted.
Sprinkle bacon bits evenly on English muffin halves. Top each half with a poached egg; spoon sauce over eggs.
Serves 2.
In a saucepan, combine the soup, mayonnaise, milk and lemon juice.
Heat, stirring now and then.
Place a slice of ham on each muffin half, then top with poached egg.
Pour sauce over eggs and serve.