Easy Eggs Benedict

Ingredients:

4 large fresh eggs

2 English muffins, split and toasted

1 tsp plain, rice or white wine vinegar

1 package Canadian bacon or leftover baked ham

½ cup shredded or sliced cheddar cheese

1 package hollandaise sauce

½ stick butter

1 cup milk

1 tsp lemon juice

Directions:

1. Fill a shallow pan half way with water, add vinegar and bring to a simmer
2. While waiting for water to boil, crack eggs into a small bowl
3. Slowly add eggs one at time to water holding the bowl as close to the water as possible
4. With a slotted spoon, gently push the outer edges of the whites closer to their yolk
5.  Simmer 4-5 minutes, depending on desired doneness of yolk
6. Meanwhile, heat Canadian bacon in a non stick pan on medium
7. Add cheese and let melt
8. Follow directions on package to prepare sauce

Assembly:

1. Place 2 toasted muffins on each place
2. Add a slice of cheese covered bacon to each
3. Scoop each egg out of pan with a slotted spoon and place on muffin
4. Pour sauce over to serve

Recipe Notes:  This is my family's all time favorite breakfast, however, we eat it for dinner, too!  I am mad about making breakfast for dinner, or ‘Brinner’ as it’s called in my house.  I cheat and make packaged hollandaise sauce because I think it tastes just as good as the fresh (and pain in the rear) sauce.  There have been many debates about what brand is best.  If you ask one of my sisters, she would say a jarred brand that the name escapes me at the moment.  I like Knorr and always add the suggested lemon juice.  It gives it a bit of zip!

Video: How to Poach an Egg

Posted by Buffie

Roasted Cauliflower Soup

Ingredients:

1 head cauliflower, cut into florets

2 gloves garlic

1 shallot, finely chopped

1 TBSP olive oil

2 cups chicken broth

1 bay leaf

1 tsp each salt, pepper, thyme and tarragon

2 cups heavy cream

Directions: 

1. Preheat oven to 425°
2. Toss cauliflower, garlic, shallots and oil in a bowl
3. Place on a baking sheet  and season with salt and pepper
4. Roast for 20-25 minutes or until browned and tender (a little char is okay; it will add more flavor to the soup)
5. After roasting, transfer the veg to a soup pot and cover with broth
6. Add remaining seasonings
7. Simmer, uncovered, over medium heat for 30 minutes
8. Remove and discard bay leaf
9. Puree with an immersion or traditional blender
10. Stir in cream and heat thoroughly, but do not let come to a boil
11. Taste for seasoning and add more salt and pepper if desired
12. To serve, drizzle olive oil or thinned our sour cream over the top

Recipe Notes:  Okay, I know most people don’t like cauliflower, and my family won’t touch it with a ten foot pole, but that’s because I live with boys!  Surely you know how hard it is to get them to eat their veggies?!  I like it, so I make myself some of this every once in a while.  It’s rich and creamy and different from all of the other boring soups you get from a can.  I like to eat it with crusty French bread smothered in butter.  Doesn’t that make everything taste good?  Try it, maybe you'll discover you like something you never thought you would. 

Posted by Buffie