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
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.
t is boiling slide 4 eggs into the water, one at
quares. Set aside. Whisk the eggs well in a 2-quart
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.
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
Heat oven to 375\u00b0. Bake biscuits as directed on can. Four baked biscuits are needed for this recipe. Freeze remaining 4 baked biscuits in plastic freezer bag for a later use.
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.