Wednesday, February 10, 2010

Eggs Benedict with Breakfast Potatoes


Delicious!!!!!!!!!!!!!!!!!!!!!!!

Eggs Benedict
The Pioneer Woman

3 whole English muffins
3 slices Canadian bacon
3 whole eggs (plus 3 egg yolks)
2 sticks of butter
1 whole lemon, juiced
cayenne pepper to taste

First, bring a pot of water to a boil. While the water’s boiling, place a few English muffins halves and an equal number of Canadian bacon slices on a cookie sheet. Lightly butter the English muffins and place them under the broiler for just a few minutes, or until the English muffins are very lightly golden. Be careful not to dry out the Canadian bacon.


Now if you do not have an egg poacher you can poach your eggs by doing the following: With a spoon, begin stirring the boiling water in a large, circular motion. When the tornado’s really twisting crack in an egg. Or two. Or three. The reason for the swirling is so the egg will wrap around itself as it cook, keeping it together. Cook for about 2 ½ to 3 minutes.

In a small saucepan, melt 2 sticks of butter until sizzling. But don’t let it burn! Separate three eggs and place the yolks into a blender. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a then stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. If you are going to add Cayenne pepper this is the point at which you would do that.

Place the English muffins on the plate, face up. Next, place a slice of Canadian bacon on each half. Vegetarian variation: you can omit the Canadian bacon altogether, or you can wilt fresh spinach and place it on the muffins for Eggs Florentine, which is divine in its own right. Place the egg on top of the bacon and then top with a generous helping of Hollandaise sauce.


***I heated my butter in the microwave and it worked perfectly.***



Breakfast Potatoes

4-5 medium size russet potatoes
1/2 pack of thick sliced bacon
1 medium onion, diced
Italian seasoning, to taste
salt and pepper, to taste

Boil the potatoes until tender but not completely cooked.  In a skillet at the same time, cook 1/2 pack of bacon until crispy.  Remove bacon and crumble when cool.  In the bacon grease, cook onions until tender.  Cut potatoes into bite size pieces.  Add everything back to the pan and saute until potatoes are slightly browned.  Season with Italian seasoning, salt and pepper.


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