Start the Day Right

10 Dec

After a run last week, I felt like trying my hand at making eggs benedict for breakfast. I love eggs benedict, but the only other time I’ve made it, I curdled the sauce and broke several eggs before I could get them out of the water (slippery little buggers). Looks like I finally conquered this one though:

Click “Continue Reading” for the recipe.

Yields a breakfast for two (hint hint wink)

Poached Eggs

Ingredients:
4 eggs
Water

  1. Fill a pot with 4 inches of water. Bring to a boil
  2. When water is boiling, break eggs into water
  3. Turn heat down to medium
  4. LEAVE ALONE FOR 2 MINUTES. (If you like it kind of runny. Go for 4 minutes if you like them firm)
  5. Seriously. LEAVE IT ALONE. Go read a book. Or better yet, read some of my old blog posts 🙂
  6. After desired time has passed, take a slotted spoon and take out eggs
  7. Place on paper towel lined plate to soak up excess water

Hollandaise Sauce (taken from Food Network Canada)

Ingredients

3/4 cup unsalted butter
3 egg, yolks
1 tablespoon water
1 tablespoon lemon juice
salt
pepper

  1. Remove 2 tablespoons (25 mL) of the butter and keep cold in refrigerator. In small saucepan, melt remaining butter; keep warm.
  2. In heavy-bottomed saucepan or in stainless steel bowl, whisk egg yolks until thickened and pale. Whisk in water and lemon juice. Add 1 tablespoon (15 mL) of the cold butter.
  3. Set saucepan over low heat or place bowl over saucepan pf 1 1/2- inches (4 cm) barely simmering water; whisk until bottom of pan can be seen between whisks and wires of whisk become lightly coated, 1 to 2 minutes.
  4. Remove from heat, immediately whisk in remaining cold butter to stop the cooking of the yolks. This step is really important. Don’t skip!
  5. By driblets, whisk in enough of the melted butter to thicken to consistency of whipping cream. Increasing amount of butter slightly, whisk in remaining butter. Taste the sauce before you add in more butter. You may already have enough from Step 4
  6. Season with salt and pepper.

Cornbread

Ingredients

1 pack of cornbread pre-mix- Gotta love ‘just add water’ products. Though they’re not always the tastiest. Hence why I added:

1/3 c red onions, chopped
1 tbsp jalapeno, finely chopped
1 tsp paprika

  1. Empty cornbread mix in a bowl and add water according to directions
  2. Add remaining ingredients and mix well
  3. Pour into greased baking pan
  4. Bake according to directions on package
  5. Serve fresh from the oven

Serve with yummy bacon and voila– breakfast conquered:

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