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Friday, 28 December 2012

Eggs Benny do-it-yourself Bar


Eggs Benny do-it-yourself Bar (click on this link to go to my YouTube video)

















Yogurt Hollandaise
1 tub (500g) Greek style yogurt
6 Egg yolks
½  cup butter
¼ tsp. Dry mustard powder
Dash cayenne
Salt & pepper
1 tsp. fresh dill – diced small 
In a double boiler combine yogurt and egg yolks. Whisk until combined while cooking over medium heat.
Add remaining ingredients and continue to cook until thickened. Do Not Boil or it will separate.


My daughter Alexandra enjoying the vegetarian Eggs Benny


Recipe Title:  Pesto with cilantro & serrano pepper
By: Miriam Borys
Ingredients:
¼ lb. fresh basil
3 garlic gloves
¼ cup olive oil (add more if the pesto is too thick)
1 tbsp. serrano pepper
¼ cup   pecorino romano cheese
1/8 cup chives
1/8 cup cilantro
salt – start with ¼ tsp. and add more to taste
1.     Rinse well and remove stems of fresh basil.
2.    Spin dry to remove water
3.    Into the processor add basil, garlic, oil, cracked pepper, serrano pepper, cilantro, and salt to taste.
4.    Blend until the pesto sauce is the consistency you desire.
5.    Serve as a sauce for pasta, as a spread for a healthy sandwich or on a grilled cheese sandwich
(see my video 3 cheese pesto bliss at http://www.youtube.com/watch?v=kJMGCL2tShc&feature=plcp to see how this delicious sandwich is made.


Recipe Title: How to poach an egg (click here to go directly to my YouTube video of this recipe)

1 egg
Pot or deep frying pan of medium boiling water
1 tbsp. white vinegar (white wine vinegar will do as well)
1 spider (kitchen tool with holes to remove egg from hot water while allowing the water to drain off)
Paper towels or a clean cloth
Bring the water to boil. Turn heat down to medium and add vinegar to medium boiling water.
Crack egg into a small bowl.
Place the bowl just under the surface of the water and allow the egg to gently slip into the water. (see photo below)
Cook for 2 minutes for a perfectly soft cooked egg.
Cook longer for a hard cooked egg.
Remove from the water with the spider and carefully place the bottom of the spider on a cloth or paper towel. This removes all the excess water and will prevent the English muffin from becoming soggy.
Place the poached egg onto the English muffin or tomato and top with desired amount of hollandaise sauce.


Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com


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