Posts Tagged ‘english muffin’
Today Chung-Ah from Damn Delicious will have you uttering those very words with her guest post. This should come as no surprise after seeing some of her other posts such as Nutella Stuffed Cinnamon Sugar Muffins, Baby Back Ribs with Balsamic Peach BBQ Sauce, and Brown Butter White Chocolate Rice Krispies Treats. To top it off her pictures are fantastic.
One year ago: Slow Cooker French Dip Sandwich with Au Jus
I am so honored to be here today guest posting for Erin. I was able to meet her through twitter and other food blogs and I have to say that she is pretty amazing. She has the absolute best recipes, from homemade gnocchi to her most recent post, s’mores ice cream sandwiches (I know, amazing, right?). On top of all this amazing cooking, baking and blogging, she’s getting her PhD in biomedical sciences. Can you say brainiac?!
So with all the excitement of being here at The Spiffy Cookie, I’ve decided to share these smoked salmon eggs benedict for you guys. I made these not too long ago when Jason had a friend over and they were an absolute hit! The flavors were wonderfully balanced from the salty smoked salmon to the bright hollandaise flavors and the fresh avocado slices. Plus they’re a cinch to whip up, making it a perfect breakfast/brunch dish when you have guests over!
Smoked Salmon Eggs Benedict (adapted from The Shiksa in the Kitchen):
Yields 2 servings
- 2 English muffins, split and toasted
- 4 slices smoked salmon
- 1 avocado, thinly sliced
- 2 poached eggs, for serving
- Easy hollandaise sauce
To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with the sliced avocado and poached egg, drizzling the tops with hollandaise sauce. Serve immediately.
Last summer a couple friends and I went up to Ann Arbor, MI (Muck Fichigan!) to visit another friend attending Dental school, for her birthday. The morning before we all departed she took us to this place called Afternoon Delight for Breakfast. One of my most favoritest things to get for Breakfast is eggs benedict, and they had three different kinds to choose from. I went with the veggie-style and instantly fell in love. But I had almost forgotten about this wonderful experience until I saw on my food calendar, that not only is today doughnut day, but also egg day!
Unfortunately I could not exactly remember which vegetables were used, and their menu just says “assorted”… so I called them up and asked! I’m not shy when it comes to making phone calls to ask a (sometimes silly) question. Growing up I tended to be the only one making the phone call to order pizza – apparently others thought the pizza man was scary? Anyway, ingredient list in hand I knew what I would be having for Breakfast today, for National Egg Day!
My Bearnaise sauce didn’t come out to the perfect consistency, mostly because I overheated the eggs yolks and neglected to whisk them for a moment. Seriously, you need to constantly whisk! Next time I might try the blender method. But the flavor was spot on, so I really couldn’t complain. It’s a weekday after all, I can give myself a little slack for cooking in the early morning!
1 Tbsp olive oil
1/4 cup chopped broccoli
1/4 cup chopped calliflower
1/4 cup chopped zucchini
Salt and pepper
1/4 cup reduced fat cream cheese
2 whole wheat English muffins, toasted
1 recipe Bearnaise Sauce (below)
- In a large skillet, heat oil over medium. Cook and stir the broccoli, calliflower, and zucchini for 5 minutes. Add salt and pepper to taste; cook and stir about 2 minutes longer or until the vegetables are cooked to desired doneness. Set aside.
- Heat a sauce pan with 2 inches of water to a simmer. Crack 1 egg at a time into a separate small bowl or cup. Stir the simmering water with a spoon and
gently pour the egg into the swirling water. Repeat with the second egg (I poached two at a time).
- Cook the eggs for 2-1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute on a paper towel-lined plate.
- Spread 1 Tbsp of cream cheese onto each slice of toasted English muffin; top with veggies, egg, and Bearnaise Sauce. Serve seasoned with salt and pepper.
1/4 cup white wine vinegar
1/4 cup dry white wine
1 Tbsp minced shallot
1/2 tsp dried tarragon
1/4 tsp salt
1/8 tsp ground black pepper
3 egg yolks
1/2 cup hot melted butter
- Combine the vinegar, wine, shallots, tarragon, salt, and pepper in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
- Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
- Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.
Breakfast is one of my favorite meals of the day. Unfortunately I rarely prepare anything on weekdays. I refuse to wake up any earlier than it required to wake up and get to work at the lab on time. Which means I am always on the hunt for quick morning recipes that do not require supervision. These breakfast cups meet my requirements for a weekday breakfast, and they are warm and tasty to boot!
3 whole-wheat English muffins, split
6 slices ready cooked bacon, right out of package
1/2 cup shredded cheddar cheese
6 large eggs
Pinch of salt and pepper
- Preheat oven to 350 degrees F. Press English muffin halves carefully into bottom of a 6 cup Texas size muffin tin. Form a little circle with the bacon and place around inside of muffin. Sprinkle inside with cheese then top with a whole egg in each cup, keeping inside the bacon ring.
- Sprinkle with salt and pepper. Bake for 15-20 minutes or until egg is cooked through, not jiggly.
- Remove and let cool for 5 minutes before removing from muffin tin.
Source: Picky Palate