Text 17063, 101 rader
Skriven 2014-09-17 06:48:42 av Dave Drum (1:261/38)
Ärende: BH+G 1285
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Eggs Benedict
 Categories: Breads, Pork, Sauces, Eggs
      Yield: 4 servings

      1 ts To 2 ts instant chicken
           - bouillon granules (opt)
      4    Eggs
      1    Recipe Mock Hollandaise
           - Sauce
      2    English muffins, split
      4 sl Canadian-style bacon
           Cracked black pepper
           - (optional)

MMMMM-------------------MOCK HOLLANDAISE SAUCE------------------------
    1/3 c  Dairy sour cream
    1/3 c  Mayonnaise
      2 ts Lemon juice
      1 ts Yellow (salad) mustard
           Milk; optional

  If desired, lightly grease a 10" saute pan or skillet with
  cooking oil or shortening. Half-fill the skillet with
  water. If desired, stir in bouillon granules. Bring the
  water to boiling; reduce heat to simmering (bubbles should
  begin to break the surface of the water). Break one of the
  eggs into a small dish or a measuring cup with a handle.
  Carefully slide egg into the simmering water, holding the
  lip of the cup as close to the water as possible. Add
  remaining eggs, one at a time.

  Simmer eggs, uncovered, for 3 to 5 minutes or until the
  whites are completely set and the yolks begin to thicken
  but are not hard. Remove eggs with a slotted spoon and
  place them in a large pan of warm water to keep them warm.
  Prepare Mock Hollandaise Sauce.

  Place muffin halves, cut sides up, on a baking sheet.
  Broil 3 to 4 inches from the heat about 2 minutes or until
  toasted. Top muffin halves with Canadian-style bacon.
  Broil about 1 minute more or until bacon is heated.

  To serve, top each bacon-topped muffin half with an egg.
  Spoon Mock Hollandaise Sauce over eggs. If desired,
  sprinkle with pepper. Makes 4 servings.

  MOCK HOLLANDAISE SAUCE: In a 1 to 1 1/2 qt saucepan
  combine sour cream, mayonnaise, lemon juice, and yellow
  mustard. Cook and stir over medium-low heat until warm. If
  desired, stir in a little milk to thin.
  Makes about 2/3 cup.

  Make-ahead directions: Prepare Poached Eggs and toast
  English muffins as above. Place muffin halves in a greased
  8x8x2-inch baking pan. Top each muffin half with a slice
  of Canadian-style bacon and 1 cooked egg. Cover and chill
  for up to 24 hours. To serve, prepare the Mock Hollandaise
  Sauce; spoon hot sauce over eggs.

  Bake, covered, in a 350øF/175øC oven about 30 minutes or
  until heated through.

  Portobello Mushrooms Benedict: Prepare as above, except
  before poaching eggs, cook four, 3-1/2- to 4-inch-diameter
  stemmed portobello mushroom caps in 1 tablespoon hot olive
  oil about 6 minutes, or until tender, turning once. Remove
  from skillet; blot with a paper towel. Slice mushrooms;
  sprinkle with salt and ground black pepper. Cover with
  foil to keep warm. Continue as directed, except substitute
  the mushrooms for the Canadian-style bacon. Sprinkle with
  chopped tomato.

  Salmon Benedict: Prepare as above, except spread 1
  tablespoon softened tub-style cream cheese spread with
  herbs on each toasted English muffin half. Substitute 4
  ounces thinly sliced smoked salmon (lox-style) for the
  Canadian-style bacon. If desired, stir 1/2 teaspoon dried
  dill into the Mock Hollandaise Sauce. If desired, sprinkle
  with additional dill.

  Reuben Benedict: Prepare as above, except substitute 4
  slices marble rye or rye bread for the English muffins and
  thinly sliced corned beef for the Canadian-style bacon.
  Divide 1/2 cup rinsed and drained sauerkraut evenly over
  the corned beef. Sprinkle with 1/2 cup shredded Swiss
  cheese.

  Better Homes & Gardens | May 2012

  MM Format by Dave Drum - 05 May 2012

  Uncle Dirty Dave's Archives

MMMMM

... Schizophrenia...Being alone together.

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