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EGGS BENEDICT
8 eggs
4 egg yolks
2 tablespoons cream
Juice of ½ lemon (around 1 tablespoon)
½ teaspoon kosher or sea salt
Pinch caye
1 cup (2 sticks) butter, melted and still hot
4 English muffins, fork split, buttered and toasted
8 slices warm Virginia ham (or Canadian bacon, if
you prefer) cut to fit the muffins
Chopped parsley to garnish (optional)
Serves four.
Bring a medium saucepan full of salted water to a rolling boil. Reduce heat to a gentle simmer. Crack 1 egg into a small bowl, taking care not to break the yolk. Gently slip the egg into the saucepan filled with hot water, and repeat with 3 more eggs. (You can usually fit 4 eggs at a time in the hot water. Too many, and the eggs won’t poach correctly.) Gently coddle to doneness, about 3 minutes, until the whites are set and the yolks remain ru
Make Hollandaise Sauce: This blender recipe takes a lot of the angst out of the process of making the sauce the traditional way, which is over a double boiler with a wire whisk. I find it’s a lot easier for home cooks to get perfect hollandaise sauce this way. Place egg yolks in a blender container. Add cream, lemon juice, salt, and a pinch of caye
On warmed serving dish, top each toasted English muffins half with a warm slice of Virginia ham. Place a poached egg gently on top of the ham. Pour hollandaise sauce over eggs. Sprinkle with paprika and chopped parsley to garnish. Serve warm.
This recipe sounds a lot more complicated than it is, and it’s a restaurant favorite because it used to be a lot harder to make at home. In fact, eggs Benedict used to be a bear to make-especially getting the sauce right. Doing it on the stove, the sauce had a tendency to curdle in inexperienced hands. Thanks to the wonder of modern blenders and a good stove, you should be able to have this on the table in less than 20 minutes.
HERBED SCRAMBLED EGGS
Six eggs
2 tablespoons olive oil, divided
3 tablespoons chopped chives
1 clove garlic, smashed, peeled, and minced (see
note, below)
1 teaspoon fresh thyme leaves, or ½ teaspoon dried
thyme leaves
1 cup fresh spinach, washed, de-stemmed, and
patted dry
Kosher or sea salt and pepper, to taste
Serves two.
Break eggs into a bowl. Stir with a fork or whisk gently to break up, but not to blend totally. Set aside.
Heat a large skillet over medium heat. Add 1 tablespoon olive oil and gently rotate the pan to coat the bottom. Add chopped chives, garlic, thyme, and spinach. Stir until spinach wilts and the garlic cooks through and softens, about 2 to 3 minutes.
Transfer mixture to warmed serving plate.
Add remaining olive oil to the same skillet. Gently rotate the pan to coat the bottom. Pour beaten eggs in oiled skillet. Allow bottom to set. Bring in the edges to the center, letting the remainder of the uncooked eggs pour across the pan to cook. Add cooked herbs and greens. Stir slowly until eggs are cooked and the greens and herbs are roughly incorporated, 1 to 2 minutes. Top with salt and freshly grated pepper, to taste. Slide onto warmed serving plate. Serve warm.
The easiest way to deal with fresh garlic is to place a clove on a cutting board, place the broad end of the blade of a chef’s knife over it so the blade is parallel to the cutting board surface, and smash your fist against the smooth metal of the knife-carefully! Don’t let your flesh get too close to the knife’s cutting edge-kitchen accidents are bad. The pounding will smash the garlic and burst the clove free of its papery wrapping, which you can pull off and discard. You can then chop the clove easily.
CINNAMON FRENCH TOAST
4 eggs
1 cup half-and-half
2 tablespoons brown sugar
1 tablespoon ci
1 teaspoon vanilla
1 small loaf French bread, raisin bread, or whole
wheat bread, sliced
½ cup (1 stick) butter
Maple syrup
Confectioner’s sugar
Fruit to garnish (optional)
Ice cream or whipped cream (optional)
Serves four.
Preheat oven to 200 degrees F.
Break eggs into a flat-bottomed square casserole dish. Whisk until uniform and yellow. Stir in half-and-half, brown sugar, ci
Dip slices of bread into the egg mixture, one at a time, on both sides.
Heat griddle over medium-high heat. Place pats of butter on griddle, one for each space on which you plan to cook a slice of toast. Place dipped bread slice on top of each pat of butter. Cook until browned, about 2 minutes. Top with another small pat of butter. Flip slices onto butter to cook other side of toast until browned. Remove to warmed serving plate. Place completed toast slices in oven to keep warm while you continue cooking.
Plate slices onto a small pool of maple syrup. Sprinkle with ci
For true decadence, serve with ice cream or whipped cream.
SCOTCH EGGS
This is a hearty recipe that is the old Scotch equivalent of a modern breakfast sandwich-portable, easy to eat on the run, and filling enough to see a working person through a busy morning. This is not diet food, but it is amazingly tasty.
6 eggs
1 pound breakfast sausage, thawed
1 cup seasoned bread crumbs
Serves three.
Preheat oven to 350 degrees F.
Hard-boil the eggs: Place the raw eggs in a saucepan with enough room-temperature water to cover about 1 inch over the top of the eggs. Bring the water to a boil over medium-high heat. Remove from heat and let sit for 15 to 20 minutes. When the pan, water, and eggs have cooled enough to safely handle, pour off water. Rattle the eggs in the pan to bash the eggshells against the side. This will break them and leave the eggs easy to peel. Peel off eggshells and discard.
Divide breakfast sausage into 6 pieces. Roll each piece into a ball and flatten it. Put the sausage patty on your hand, place a hard-boiled egg on the sausage and gently roll the sausage around the egg with both hands until it is covered in an even layer of sausage. Roll the sausage-covered eggs, one at a time, in seasoned bread crumbs. Place the crumb-covered eggs on a cookie sheet or in an uncovered casserole dish and bake until sausage is cooked through, about 25 minutes.
To serve, cut each egg in half lengthwise. Lay the two halves on a plate, side by side, cut side up, to show layers of crumbs, sausage, egg whites, and egg yolks.