Eggs Benedict with Quick Hollandaise Sauce

Ingredients

1 tbsp white wine vinegar
4 eggs
4 English muffins
4 slices good quality ham

Quick Hollandaise Sauce

3 egg yolks
7 oz/200 g butter
1 tbsp lemon juice
pepper

Method

1. Fill a wide skillet three-quarters full with water and bring to a boil over low heat. Reduce the heat to a simmer and add the vinegar. When the water is barely shimmering, carefully break the eggs into the skillet. Let stand for 1 minute, then, using a large spoon, gently loosen the eggs from the bottom of the skillet. Let cook for an additional 3 minutes, or until the white is cooked and the yolk is still soft, basting the top of the egg with the water from time to time.
2. Make the hollandaise sauce. Place the egg yolks in a blender or food processor. Melt the butter in a small pan until bubbling. With the motor running, gradually add the hot butter in a steady stream until the sauce is thick and creamy. Add the lemon juice, and a little warm water if the sauce is too thick, then season to taste with pepper. Remove from the blender or food processor and keep warm.
3. Split the muffins and toast them on both sides. To serve, top each muffin with a slice of ham, a poached egg, and a generous spoonful of hollandaise sauce.

Caution: Recipes using raw eggs should be avoided by infants, the elderly, pregnant women, convalescents, and anyone suffering from an illness.

Makes 4 servings.

Source: Brunch

---

Today’s Comic

 

 

 

Advertisement

Sweet and Sour Chicken Burger

Ingredients

450 g lean ground chicken
1/4 cup fresh bread crumbs
1 egg
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 avocado, pitted, peeled and sliced
1/2 cup sliced cucumber
3 radishes, sliced
1 cup shredded iceberg lettuce
4 onion buns, halved

Sweet and Sour Barbecue Sauce

2 tsp vegetable oil
1 onion, finely diced
2 cloves garlic, minced
2/3 cup bottled strained tomatoes (passata)
1 canned chipotle pepper in adobo sauce, chopped
2 tbsp tomato paste
I tbsp red wine vinegar
2 tsp packed brown sugar
pinch salt

Method

1. Make the sauce. In small saucepan, heat oil over medium heat. Cook onion and garlic, stirring occasionally, until tender and light golden, about 5 minutes.
2. Stir in strained tomatoes, chipotle pepper, tomato paste, vinegar, sugar and salt. Bring to a boil. Reduce heat and simmer until thickened, 10 to 12 minutes.
3. Let cool slightly. Using immersion blender, puree until smooth. Set aside.
4. Make the burer while barbecue sauce is cooling. Stir together chicken, bread crumbs, egg, chili powder, salt and pepper until combined. Shape into four 1/2-inch (1 cm) thick patties.
5. Place patties on greased grill over medium-high heat. Brush with half of the barbecue sauce. Close lid and grill, turning once and brushing with remaining sauce, until instant-read thermometer inserted sideways into centre of several patties reads 165°F (74°C), 10 to 12 minutes.
6. Sandwich patties, avocado, cucumber, radishes and lettuce in buns.

Makes 4 servings.

Source: The Complete Chicken Cookbook

---

Today’s Comic

 

 

 

Barbecued and Sunny-side Up Wrap

Ingredients

1 tablespoon plus 2 teaspoons bacon drippings or vegetable oil
2 cups peeled and diced potato (1/2-inch dice)
1/2 cup thinly sliced yellow onion
Kosher salt (if using table salt, decrease the amount by half) and pepper
1/2 cup barbecue sauce
1/4 cup thinly sliced green onion, green part only
1 teaspoon dried oregano
2 eggs
Two 10- or 11-inch flour tortillas (Flavored tortilla suggestion: chipotle, tomato)

Method

1. Heat 1 tablespoon of the bacon drippings over medium heat in a nonstick skillet large enough to hold all of the potatoes in a single layer. Add the potatoes and yellow onion. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Cook until crispy on all sides, 8 to 10 minutes, stirring frequently. Reduce heat and cook until tender when pierced with a fork, 5 to 10 minutes. Remove from heat.
2. Transfer the potatoes to a small mixing bowl. Add the barbecue sauce, green onion, and oregano. Stir to coat.
3. Return the skillet to the stove, add the remaining 2 teaspoons bacon drippings, and heat over medium heat. Crack the eggs into the center of the skillet and season with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Cook over high heat for 1 to 2 minutes. Remove from heat.
4. Divide the potatoes evenly among the tortillas. Gently place 1 egg over potatoes, sunny-side up, and wrap. Enjoy this wrap immediately.

Makes 2 servings.

Source: Wraps

---

Today’s Comic

 

 

 

Panini with Gravlax, Cream Cheese and Chives

Ingredients

2 poppy and sesame seed bagels, cut in half horizontally
4 oz cream cheese
6 oz gravlax, finely sliced
2 tablespoons snipped chives
black pepper, plus extra to serve warmed hollandaise sauce, to serve

Method

1. Place the bagels, cut side down, on a sandwich grill. Without closing the lid, leave them to toast for 2-3 minutes until golden. Remove from the grill.
2. Spread the bases with the cream cheese and then top with the gravlax. Scatter the snipped chives over the bagel and season with black pepper.
3. Top with the lids and return to the sandwich grill. Lower the top plate and toast for 2-3 minutes, or according to the manufacturer’s instructions, until golden and crispy.
4. Serve immediately with warmed hollandaise sauce and a sprinkling of black pepper.

Makes 2 servings.

Source: Panini

---

Today’s Comic

 

 

 

Swedish Meatballs

Ingredients

500 g ground (minced) beef/pork mixture
1-1/4 cup milk
75 g white breadcrumbs
1 egg
1 onion
salt, white pepper
ground allspice

Method

1. Finely dice the onion and sauté gently in a little butter without browning.
2. Soak the breadcrumbs in milk.
3. Blend the ground meat, preferably in a food processor, with the onion, egg, milk/breadcrumb mixture and the spices to the proper consistency and taste. Add a little water if the mixture feels too firm.
4. Check the taste by test-frying one meatball. Then shape small meatballs with the aid of two spoons and place on water-rinsed plates.
5. Brown a generous pat of butter in a frying pan, and when it “goes quiet” place the meatballs in the pan and let them brown on all sides. Shake the frying pan often.
6. Serve with potato puree or boiled potatoes and raw stirred lingonberries.

Makes 4 to 6 servings.

Source: Swedish Culinary Classics

---

Today’s Comic