FOR THE EGGS BENEDICT: Broil muffins until lightly browned.
f tartar at medium speed for 1-2 minutes, or until a
salt and pepper. Blend for one minute. Once the
whisk lighlty the eggs with the milk.
melt butter in pan.
add whisked eggs.
leave for 1 minute to start to set.
VERY IMPORTANT: do not stir, you must lift.
lift the eggs gently until all of the egg is cooked.
serve on whatever toast you like, or muffins and splash some Lee and Perrins over it.
Hard boil eggs. To do this, place eggs in large pot and fill
Combine oysters with their liquor (juices), clam juice, 1 tablespoon of the butter, chili sauce, Worcestershire sauce and celery salt in top of double boiler over boiling water.
Whisk vigorously (without hurting oysters) for 1 minute until the oysters' petticoats begin to ruffle (edges start to curl).
Add cream.
Stir over boiling water for 1 minute more.
Place toast in wide soup bowl.
Pour pan roast over toast.
Dot with remaining tablespoon of butter.
Sprinkle with paprika.
Serve immediately.
nd simmer until reduced by 1/2. Strain then let cool
double boiler. Whisk constantly for 1-2 mins, until thick and
Melt 1 tbsp of the butter in
he potatoes lengthwise into 1/3-inch-thick slabs.
Bring 1 inch of water to a
for eggs, place water in a 1 quart microwave-safe casserole.
>Add flour & cook for 1 minute while constantly stirring with
o boil (to poach two eggs in, later). While the water
For Sauce: Melt butter in heavy
side in a warm place for 45 mins, or until batter
Combine sauce mix and ingredients as package directs in a 2-cup glass measure.
Cook at High for 2 to 3 minutes or until sauce is thickened; stir once.
Prepare poached eggs.
While eggs are standing, cook ham.
Arrange ham in single layer on paper towel-lined paper plate.
Cook at Medium for 1 to 1 1/2 minutes. To serve, place ham on muffin; top with egg, then sauce.
If necessary, reheat at Medium for 1/2 to 1 minute.
ith beaten eggs.
Place on baking sheet; bake for 20-25
For topping - Mix molasses, hot water & vanilla. Set aside.
Cream eggs, sugar
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.