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
o low.
Place all eggs gently back in the warm
Our Georgia daughter, who is the oldest girl, gave me this recipe.
Jill is more interested in a career than cooking or housework.
Even so, she has given me several very good recipes and she is a good cook.
Season.
To poach 2 eggs at a time, pour 1
o a simmer. Crack in eggs in batches of 2 or
teas white vinegar. Break eggs one at a time into
Mix tomatoes, pepper, feta, cilantro, onion and lime juice in a medium bowl. Season to taste. Set aside.
Half fill a deep skillet with water and add vinegar. Bring to a simmer on low heat.
Crack an egg into a small bowl. Slide into simmering water. Repeat with remaining eggs. Cook 2-3 mins, until whites have set and yolks are still runny. Remove eggs with a slotted spoon.
Top muffins with avocado slices, poached eggs and salsa. Serve with Tabasco sauce.
uffin half.
Poach your eggs until just set and carefully
ater. Repeat with the remaining eggs. Cook each egg for about
nd simmer very gently. Slide eggs one by one in into
Prepare hollandaise sauce mix according to package directions. Keep warm. Cook bacon in a large skillet until crisp. Drain on paper towels.
Heat 6 cups of water in a deep skillet until simmering gently. Break each egg into a cup and slide egg into water. Poach for 4 mins, until eggs are just set.
Lightly butter English muffins. Top with bacon and poached egg. Spoon hollandaise sauce over top and serve.
Melt butter in a frying pan over medium heat. Add spinach and cook for 2-3 mins, until wilted. Set aside and cover to keep warm.
Half-fill a deep frying pan with water. Add vinegar. Bring to a boil then reduce heat. Crack each egg into a small bowl and slide into simmering water. Cook for 2-3 mins, until whites have set and yolks are still runny. Drain on paper towels.
Meanwhile, arrange English muffins on serving plates. Top with spinach, ham and poached eggs. Drizzle with hollandaise and grind pepper over top.
Cut asparagus into 1/2 inch pieces, and cook until crisp tender in a small amount of water.
Melt butter in saucepan, stir in flour until smooth, then add milk and chicken broth.
Bring to a boil and cook for 2 minutes while stirring continuously.
Add ham and cheese, stir until cheese melts, then add drained asparagus, eggs, salt, and pepper and heat through.
Serve over biscuit halves.
Bring water to just under boiling in a large pot. Add vinegar. Crack eggs, one at a time, into water; simmer approximately 2 minutes or until the egg whites turn all white. Remove from water; place on paper towels to dry.
Place spinach, salmon and egg on each slice of toast. Sprinkle with salt and pepper. Nap with hollandaise sauce.
Serve while egg is hot.
eep warm.
Gently fry eggs over medium heat. I usually
o poach the eggs.
Gently slid the eggs out of their
edium-low heat. Break two eggs into pan, and reduce heat