FOR THE EGGS BENEDICT: Broil muffins until lightly browned.
patula and add to the sauce and pulse once.
The
our.
To poach the eggs, bring a medium pot of
br>To make the poached eggs, half-fill a large shallow
Add salt to taste. The sauce should be thick and creamy
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.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Mix sauce as directed on package in
swirl to coat.
Pour eggs into pan, and cook for
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Saute onion until transparent.
Add salt and pepper.
Add tomato sauce and water. Simmer on low heat for 5 minutes.
Drop eggs in sauce and cover.
Eggs may be cooked to desired taste: soft, medium or hard.
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.
Whisk cornstarch, water, chicken bouillon crystals together and microwave at 10 second intervals, whisking to make sure it stays smooth, until thickened.
Remove from microwave and whisk in butter until melted; then add remaining ingredients.
Serve over Eggs Benedict, salmon, chicken or veggies.
Enjoy! Makes Eggs Benedict for two.
uffin half.
Poach your eggs until just set and carefully
To make the hollandaise sauce, whisk together egg yolks and
epper, if using, into Hollandaise sauce; keep warm.
Add water
Gently heat the hollandaise sauce in a small saucepan with
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.
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.
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.