FOR THE EGGS BENEDICT: Broil muffins until lightly browned.
f tartar at medium speed for 1-2 minutes, or until
f salt and pepper. Blend for one minute. Once the lemon
tapping out the excess.
FOR CORNBREAD: In a bowl, stir
br>To make the poached eggs, half-fill a large shallow
pper. Place on the grill for about 12-15 minutes. Flip
for eggs, place water in a 1
For Sauce: Melt butter in heavy
n a small food processor for 30 seconds. With processor running
double boiler. Whisk constantly for 1-2 mins, until thick
Add spinach and cook, stirring, for 2-3 mins, until wilted
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.
nd bake at 375\u00b0F for 5 minutes or until toasted
uffin half.
Poach your eggs until just set and carefully
Repeat with the remaining eggs. Cook each egg for about 3 mins
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.
Place spinach in a bowl. Cover with boiling water to blanch. Drain and pat dry with paper towel. Set aside.
For the light hollandaise, mix mayonnaise, lemon peel and mustard in a heatproof bowl. Whisk over a saucepan of simmering water until warm. Remove from heat. Stir in lemon juice, tarragon and cayenne pepper. Season to taste.
Arrange muffins on plates. Top with spinach and poached egg. Drizzle with light hollandaise. Serve with sauteed tomatoes.
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.
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.
To make the Hollandaise sauce, whisk egg yolks with 2 tbsp water in a heatproof bowl. Whisk over a saucepan of simmering water until pale and creamy then continue whisking for 2-3 mins, until thick. Remove from heat. Whisk in clarified butter a little at a time until thickened. Add lemon juice and season to taste. Set aside.
Arrange English muffins on serving plates. Top each with a poached egg and smoked salmon. Serve immediately with asparagus, drizzled with sauce.