This recipe is in my cookbook (page 30) but here for you all to try. My niece asked me for it just moments ago and I thought I would add it here.
This will serve 2 hungary people or 4 light eaters.
- 2 english muffins
- 4 thick slices of Canadian bacon, warmed or smoked salmon lox
- 4 eggs
- Hollandaise Sauce (recipe follows)
Split, toast and lightly butter the english muffins.
Place the slices of the warmed bacon or lox on top of each half.
Poach the eggs in water that you have put a little vinegar in so they don’t float all over the place.
When eggs are cooked (not over cooked), place gently one on each muffin.
Sauce
- 3 egg yolks
- pinch of salt
- pinch of sugar
- 3 drops of tabasco sauce
- pinch of dry mustard
- juice of half a fresh lemon
- 3/4 cup butter
Combine first 6 in grediednts in a blender and blend on high to mix. Microwave butter until melted.
Turn blender on high and slowly pour the butter into the yolk mixture in a steady stream until all has been added. When reheating only use hot water, not boiling (to avoid curdling the eggs).
Place an egg on each muffin half and ladle the sauce over the top. Garnish with a wedge of melon or star fruit.
Enjoy!
Crab Toasts
It is always a treat to eat crab…you can even use canned crab if fresh is unavailable.
- 12 oz. of cooked king crab meat
- 3/4 cup finely chopped celery
- 1/2 green or red pepper, seeded and chopped fine
- 1/2 cup mayonnaise
- 3 English muffins, halved
- 6 slices of cheddar cheese
- lightly salt and pepper
Preheat your oven to 350 degrees. Mix the crab, celery, peppers and mayonnaise. Set this aside.
Lightly toast the muffin halves. Spread the crab mixture evenly on the halves and top with a slice of cheese. Place these on a parchment covered tray and toast in the oven for about 12 minutes.
I tell you, you will think the Angels are circling…just add a crisp salad and, of course, a glass of crisp, cold white wine.
Goldenrod Eggs
I absolutely love this recipe. You will too. The flavours are extraordinary and as I type this, my mouth is watering. No kidding!
This is for two (adjust for more).
- 5 hard boiled eggs
- 1 tbsp. butter
- 2 tbsp. flour
- 1 cup milk
- pinch salt and pepper to taste
- 1/2 cup sour cream
- 1 tbsp. Dijon mustard
- 1 cup shredded Swiss or Monterey Jack cheese
- 1 cup sliced saute’ed mushrooms
- 2 English muffins, halved
- 4 slices ripe tomato
- 4 slices Canadian bacon
Shell eggs, dice egg whites and set aside. Mash yolks until crumbly and also set aside.
In a medium saucepan, melt butter, gradually stirring in the flour to make a roux (paste). Add milk slowly, salt and pepper and whisk until smooth. Continue cooking until sauce thickens and then add the sour cream, mustard and cheese, again stirring until blended. Add the mushrooms and egg white. Remove from heat and cover.
Toast and butter muffins.
To assemble: place a tomato slice on each muffin half, follow with a slice of bacon, top with sauce and sprinkle the top with the crumbled egg yolk.
Oh my goodness, this is so darn gooooooood. Try it.
Wellington Lobster/Scampi
If you live anywhere near the ocean, or a top notch restaurant like the Red Lobster you know how wonderful it all tastes. This recipe is a little different and I am sure you will repeat the recipe many times over.
To serve 6 people (adjust to number of diners)
- 6 small lobster tails
- 6 eggs
- 1 tbsp. or so of plain vinegar
To poach the eggs, fill a wide pot with water and the vinegar added. Bring to a boil and reduce the heat to a simmer. Break the eggs, one at a time, and CAREFULLY add to the water. Cook for about four minutes or until the whites are set. Be sure to baste the eggs while cooking with the water. With a slotted spoon remove the eggs and submerge in ice water.
To make the blender sauce, you will need:
- 3 egg yolks,
- 1/4 cup orange juice (or even blood orange juice)
- 8 oz. butter
- 1 tbsp. lemon juice
Put the yolks in a blender and blend really well. Boil the orange juice until it reduces down to 1 tbsp. Add the butter and lemon juice and bring to a boil. With the blender running, carefully drizzle the butter mixture into the yolks in a slow, but steady stream until fully incorporated. Season with salt and white pepper. Keep warm.
Reheat the lobster for a moment by slipping it back into the reheated water.
Split english muffins in half and place one half on each plate. Spoon a small portion of the sauce on top and top each one with an egg and spoon remaining hollandaise on top. Place the lobster tail meat or scampi on top of the egg.
This makes my mouth water. It is so scrumptuous