![]() ![]() You want it to be rather warm because it is what brings the warmth to the sauce since we’re not doing this on the stove top. I melt mine in the microwave because it’s quicker but you could do it stove top if you’d like. Let’s Start with the Sauce because it’s the coup de grace of this recipe, it’s what puts it over the top and lets face it, it’s the only reason i’m writing this post. 3-4 Tbsp Lemon Juice ( I like my hollandaise a little on the tart side so you could use less or more depending on your tastes).8 Tbsp Margarine or butter (I used margarine because it’s a few less calories).Your favorite sliced Bread ( I prefer to use a multi-grain bread).If you don’t over do it like me you probably can feed about 8 but for me it makes 4 servings) Ingredients: (this is for one serving except the sauce. I love her cooking and watching her show she is such a talented person! As always I mix things up a little but her recipe is where the most of this sauce comes from. She also give a great way to poach eggs if you want to do it that way. Here is a link to Ree’s post where I got her hollandaise sauce recipe. It seriously takes like 5 minutes and you make it in a blender! Let me tell you it is easy, it super rich and so simple. Then I stumbled upon Ree Drummonds Hollandaise Sauce recipe and figured it sounds easy let’s try it out. I’ve made homemade hollandaise sauce before but it always seemed to take longer than just the quick easy packet I could buy from the store was so I didn’t make it very often. I’ve made it both ways both are equally delicious. No more waiting for your english muffins to toast, and getting your eggs cooked separately you can do it all at once or if you like you can poach an egg and add it to your toast after. I am a savory person, so this is a treat to me! So I decided to combine the two, and it is perfect. ![]() ![]() It is one of my favorite breakfast treats. Serve immediately.Ok so I Love egg in the Hole or Eggs in a basket whatever you want to call it, but I also LOVE eggs benedict. Brush both sides of the muffins with the garlic butter and place them, split-side up, on the rack. Melt the butter with the garlic in a small saucepan over medium-low heat. Pour over the hollandaise, garnish with some cayenne and serve immediately. To build: Place 2 halves of the Garlic Butter English Muffins onto each plate. Crack in the eggs, keeping them separate, and cook until done to your liking, either sunny-side up or over easy. Wipe out the skillet, then rub it with a little butter. Remove to a plate, cover with a second plate and keep warm. When the skillet is hot, add the steaks and cook until done to your liking. Pat dry and sprinkle with salt and pepper. Slice the steaks in half so you have four 1-inch-thick steaks. Set aside and keep warm.įor the steak and eggs: Heat a large skillet over medium-high heat. Blend again and taste, adding more salt, adobo or lemon juice as needed. Turn off the machine and add the adobo and some salt. With the blender running, slowly drizzle in the melted butter. For the hollandaise sauce: Add the egg yolks and lemon juice to a blender and blend for several seconds. ![]()
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