Eggs Benedict

 

This is probably the recipe that I was most scared to make! I have made hollandaise from scratch one other time and it turned out awful. I Think my first mistake was trying to hand whisk it all and... well lets just say there were a number of mistakes. This time it turned out wonderful though. The funny thing is, that when I go out to breakfast I always order Benedict and I know exactly how I want it to taste. Never thinking that I could accomplish what I wanted at home is probably what has stopped me from trying it again. So Thank you Lauren for requesting this and making me conquer my hollandaise fear!

 

 

Pre heat oven to 425 degrees. Lay bacon out on a sheet pan and bake 10-15 minutes or until cooked to your liking. Just make Sue you keep an eye on it so it doesn't burn. There is no need to flip it either. I love cooking bacon like this it is so much easier.

 

Melt butter in the microwave.  About 1 minute. Bring a small pot of water to a boil.

 



 

Separate the eggs, put the yolks in a glass or metal mixing bowl. We wont be using the whites so save them for something else or discard them. Turn the mixer on high and mix until the eggs are thick and pale yellow.

 

 



Now we start the hand mixing. Turn the boiling water down to a simmer. put your mixing bowl on top of the pot making sure the water isn't touching the bottom of the bowl. Whisk the warm butter in a little at a time. When all the butter is whisked in add lemon juice. salt and pepper to taste. cover with plastic wrap and set in a warm place until ready to serve. If you need to warm it again just place it back on the pot of simmering water. if it gets to thick whisk in a little water.

 

Bring a pot of water to a simmer. add vinegar and salt.

 



 

While water is coming to a simmer slice you tomato and avocado.

 

 

Crack an egg into a small bowl or directly into the simmering water. which ever you choose do it gently. Cook the egg about 2 minutes. Use a slotted spoon to remove the egg. you can feel the white to see if it is cooked through it will be firm but you want the yolk to be soft. place on a plate to drain excess water until ready to serve.

 

 

Toast and butter your English muffins. I like sourdough. Layer bacon, spinach, tomato, avocado, egg, and top with hollandaise.

 

 

 

Ingredients  (serves 4)

1 pound Bacon

4 Egg Yolks

1 stick of Butter plus more more buttering English Muffins

1 teaspoon of Lemon Juice

8 Eggs

2 teaspoons White Vinegar

1 teaspoon Salt for poaching water

1 Avocado

2 Tomatoes

1 1/2 cups Baby Spinach

4 English Muffins

 



 



 





Aunt Toni's Super Salad

 

 

I ran, the run girlfriend run race over the weekend and My Step Mom ( I hate calling her that. I wish there was better name) had a bunch of her wonderful friends and family over to her home after the race for food and beverages. Her sister my aunt Toni had brought this delish salad  that she had bought. So I thought it would be fun to make my own version of it. So here it is! Also this Salad lasted 4 days in the fridge. I ate the last of it yesterday.

 

 

To start out dice some rd onions and place them in a bowl. Add salt, pepper, lemon zest, lemon juice, and apple cider vinegar. Set aside.

 

Chop the kale very fine, chop the bell peppers, chop or shred carrots, chop green onions, and chop parsley. Add it all to a big bowl.

 

Add edemame, kidney beans, garbanzo beans, blueberries, cranberries, onions that you had set aside, and toss together.

 





 Add quinoa and toss once more store in an air tight container or eat right away. You can use different veggies or leave anything out. The key is choosing hearty enough veggies that will hold up to the acidity and the fridge if you plan on storing it for lunches during the week.

 

 

 

 

 

Ingredients

 

3 cups chopped kale

1/2 red onion

the zest and juice of 1 lemon

1 tablespoons good apple cider vinegar

1/4 diced bell pepper

1 carrot shredded

1/2 chopped cucumber

1/4 cup chopped parsley

1/4 cup chopped green onion

1/2  cup edamame

1/4 cup kidney beans

1/4 cup garbanzo beans

1/4 blueberries

1/4 cup dried cranberries

1/4 cup quinoa