April 25, 2010
The Dutch Baby from the previous post inspired me! Last night the grownups were out and I had made the kids Tostados. If you haven't tried these, please do! Everyone is always thrilled when I make them and last night was no exception. Tonight my younger kids have a church function so I knew if I didn't do a family breakfast, the weekend would pass without us all eating together. In the past, we would have gone out to brunch somewhere but I decided I would tackle this one and save the big bucks! The kids suggested Eggs Benedict; their favorite. Well, let me tell you, I have never even successfully poached an egg, let alone a whole family's worth. I am happy to report that it was easier then expected. The Benedicts were great; we even made a variation on one Brittany likes from a local restaurant, the Farmer's Benedict. I also put together a simple Tropical Fruit Salad of pineapple, mango and kiwi. So delicious and just what we needed on a rainy day! I have decided that I will buy an egg poacher. I made the eggs first, then dunked them in ice water and then quickly submerged them in simmering water right before we ate. It just took so long to poach 10 eggs individually. For one or two people, this would be a really quick breakfast. I also made blender hollandaise. Although purists may not be happy, it was delicious and easy. And easy on a Sunday morning is what we are looking for. What a great way to start the day!
To poach my eggs, I used the method the Smitten Kitchen suggested, which you can find here: http://smittenkitchen.com/2008/08/how-to-poach-an-egg-smitten-kitchen-style/. I liked this method the best. Don't use too big of a pan, I used a medium saucepan and that was perfect. When I tried to poach in a bigger dutch oven, the eggs broke apart too much.
Eggs Benedict(serves 5)
10 poached eggs(make in poacher or do ahead, submerge quickly in ice water and set aside. Then pop them into simmering water for a minute right before you serve)
5 english muffins, halved and lightly toasted
10 slice canadian bacon, warmed
Hollandaise (see below for recipe)
Place canadian bacon on top of english muffin, then place 1 poached egg on each half. Add hollandaise on top to your liking! Yum!
shredded or cubed potatoes
2 slices lean bacon or turkey bacon, cooked and crumbled
2 poached eggs
Saute shredded or cubed potatoes in a small amount of oil until browning and crispy. Place on plate, add bacon, eggs and hollandaise. A great twist on a classic!
Blender Hollandaise Sauce
3 egg yolks
Juice from 1/2 lemon
pinch of freshly grated pepper
pinch of salt
1 stick of butter
Melt butter in saucepan until melted and frothy. In blender, place 3 egg yolks, lemon juice, salt and pepper. With blender running on low, blend until mixed. Keep blender running and add very slowly, in a steady stream, hot butter. Sauce will emulsify as you add the stream of butter. It will end up as a creamy, dreamy sauce! Serve immediately!! So good on eggs, also great on vegetables, especially asparagus and broccoli.