House cleaning is like stringing beads with no knot at the end of the thread.

"Usually the Lord gives us the overall objectives to be accomplished and some guidelines to follow, but he expects us to work out most of the details and methods." -Ezra Taft Benson-







Sunday, February 28, 2010

Eggs Benedict

Super yum, super easy. This usually takes me about 10 to 15 minutes to make. Including boiling the water. I know this is not a food storage recipe, but still, it's yummy!

3 English muffins, toasted and lightly buttered.
6 eggs (for poaching)
Ham or bacon, enough for bottom of each half of muffin
Paprika

3 eggs, separated (put whites in fridge to make cake or macaroons later)(for sauce)

Sauce:
3 egg yolks
3 tsp. lemon juice
1/2 cup cold butter (8 tablespoons)
boiling water (not from boiling eggs!)

Bring splash of vinegar and some water to boil in double boiler. You don't want water touching bottom of double boiler. Lower heat to low simmer.
In top part of double boiler, whisk egg yolks and lemon juice. Add, 1/4 cup of butter. Whisk constantly, when butter has melted, gradually add the rest, one tablespoon at a time. This allows the yolks to cooks slowly so they don't curdle. It should thicken. Take off the bottom part of the boiler.

Keep water simmering. Break each egg, one at a time, into a custard cup, and gently slip it into the simmering water. Do this with all 6 eggs. Cook for 3 to 5 minutes or until whites are cooked.
While eggs cook, toast muffins and warm ham. Place ham on buttered muffin halves.
Yoke will be between runny to gelled. Pull out of water with slotted spoon and place on top of ham.

Using a few drops of boiling water, whisk into sauce. Spoon sauce over eggs, and sprinkle lightly with paprika... Enjoy while hot.. Oh yum, I want more. 

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