emon juice.
Prepare the Hollandaise Sauce: Cut the butter into four
FOR THE EGGS BENEDICT: Broil muffins
f a baking sheet. Roast for 30 mins, stirring half way
asserole with foil and bake for 40 minutes. Remove dish from
Heat oil in a medium frying pan on high. Cook prosciutto 1-2 mins each side, until crisp. Drain on paper towels.
Melt butter in same pan on high. Add spinach, toss 10 seconds, or until wilted. Set aside.
For the hollandaise sauce, blend yolk and lemon juice with a hand mixer until combined. Gradually add butter, blending until thickened and smooth. Season to taste and set aside.
To assemble, top each muffin base with spinach, prosciutto and a poached egg. Drizzle with hollandaise sauce and top with remaining muffin half to serve.
oft. Add crab, wine, Worcestershire sauce, water, stuffing mix, chicken stock
aucepan of boiling salted water for 10 mins. Place in cold
aucepan of boiling salted water for 1-3 mins, until just
Combine all of the ingredients except the Hollandaise sauce and bake in a preheated 350 degree F oven for about an hour, or until set. Serve with Hollandaise sauce poured over.
an.
Bake at 300 for 1 hour. Just before the
an, add meat and sear for 4-5 mins until brown
Cook asparagus in boiling, salted water for 4 mins, until just tender. Drain. Arrange asparagus on plates.
Whisk orange juice and 1/2 tsp orange zest into Hollandaise Sauce. Spoon a little sauce over asparagus and sprinkle with remaining orange zest. Serve remaining sauce on the side.
rom the heat, and cook for 3-4 minutes on each
ish and refrigerate to marinate for 2 hours.
Preheat oven
For the sauce:
Place egg yolks, lemon
lso special asparagus cookers designed for this purpose. Or, you can
For the Hollandaise sauce: Place egg yolks, lemon juice
utlets over moderately high heat for 4 minutes on each side
Prepare mock hollandaise by processing all hollandaise ingredients in a food processor
Wash and pat dry scallops.
Season with salt and pepper.
Wrap 1 slice bacon around each scallop and place in shallow oven-proof pan.
Broil under high heat until browned, turn scallops and brown other side.
Remove from broiler, let drain on paper towels for a minute or two, place scallops on serving platter, drizzle with Hollandaise sauce and sprinkle with paprika.
Very rich, but very nice to serve to very nice people.