Hollandaise is one of the best tasting sauces in existence; however, it is made with egg yolks, aged cheddar, heavy cream and butter. This adaptation is much healthier. It is creamy without all the calories, making it more enjoyable to eat. The recipe doesn't rely on whole milk or tons of cheese. A person can justify making it once a month or every other week and it has the same decadent taste of a real Hollandaise.
Ingredients:
1 Tablespoon Butter
1 Cup Milk
1 Tablespoon Cornstarch
1 Pinch Salt
1/2 Cup Sharp Cheddar Cheese
1/2 Teaspoon Yellow Mustard
1 Sprinkle of Thyme
2 Eggs
2 Slices of Bread
1 Sprinkle of Pepper
Optional Ingredients:
Whole Milk
1 Egg yolk
2 Slices of Ham
2 Slices of Tomato
1 Sprinkle of Tarragon
Preheat sauce pan over medium-low and add the butter. While the butter melts, whisk the milk and cornstarch together in a bowl. Add the milk and cornstarch mixture to the sauce pan, stirring frequently. After a minute pour in the milk, salt, pre-sliced cheese, mustard and thyme. Keep stirring until the cheese has melted and bubbles rise to the surface. Turn the heat off and set the sauce off to the side. It thickens as it chills.
Now cook a couple eggs over-easy or sunny side up. While cooking the eggs, toast the bread in a toaster. Move the sauce back onto a burner, warming it up over medium heat. Quickly assemble the meal by placing the unbuttered bread plate with a high rim and an egg on each slice of bread. Generously pour the sauce over the top and sprinkle with pepper.
To make the sauce taste more like Hollandaise add one half cup of regular milk and one half cup of whole milk. It is creamier. Make it richer and thicker by whisking one egg yolk in to the milk and cornstarch mixture.
Similar to Eggs Benedict, ham is complimentary to the meal. Heat a slice of ham or a tomato over medium-low heat before cooking the eggs. Ham breaks up the flavor by adding some sweetness and acidity. Each slice of bread gets on slice of ham or tomato between the toast and egg.
Tarragon is what makes it Eggs Benedict, instead of, Eggs Hollandaise. If you want Welsh Rarebit, omit the eggs, ham, tomato and tarragon. Pour the Hollandaise sauce over the toast. Welsh Rarebit is essentially toast covered with cheese sauce. The subtle differences make a huge difference in regards to this particular dish.
Creamy dishes have a high calorie count. However, they are so heavenly and delightful. This particular recipe is great, because it reduces calories and saves time. Combining the flour and butter in the sauce pan before adding the milk takes extra time and any mistakes leads to lumpy sauce. By mixing flour or cornstarch into cold milk, many pitfalls are avoided.
Related Article
Egg Preparation
Showing posts with label brunch menu ideas. Show all posts
Showing posts with label brunch menu ideas. Show all posts
Wednesday, April 1, 2009
Friday, March 6, 2009
Country Style Eggs
The best recipe for regular home cooking: healthy, balanced and tasty. You wouldn't even imagine breakfast could be so good. I love cooking at home and there are certain recipes that are always a hit. One is my "Country Style Eggs." The recipe is easy and results are pleasing.
Sauce Ingredients:
1/2 Pound Sausage
2 Cups Milk
1 Tablespoon Cornstarch
Pinch of Salt and Pepper
Ingredients:
Oil Spray
1 Tablespoon Butter
2 Medium Potatoes
1/2 Medium Onion
4 Medium Eggs
1 Teaspoon Water
3 Slices of Cheese
Pinch of Salt and Pepper
Dash of Basil
Optional Ingredients:
Bacon or Ham
Garlic Powder
Lemon Pepper
Start the sauce before preparing eggs. Sauce is optional and adds a spicy creaminess to the breakfast. Place a sauce pan over medium heat. Ball sausage into small pieces and drop into the pan. Let sausage brown on all sides, occasionally turning with a spatula. After it has browned separate the sausage into smaller bites by separating them with the flat edge of the spatula.
While sausage is cooking mix milk, cornstarch, salt and pepper in bowl. Whisk them together until the cornstarch no longer sticks to the bottom of the bowl. After the sausage is done, pour the milk mixture into the sauce pan and stir briskly with a wooden spoon for two minutes. When it starts bubbling, remove the pan from heat and let it set while preparing the rest of the meal.
Poke four holes in each side of the potatoes with a knife or fork. Holes in the skin allow steam to escape so potatoes do not explode in the microwave. Place potatoes on a napkin or microwave safe dish and then microwave on high for three minutes. Turn potatoes over and cook for an additional two minutes. They are soft to the touch when completely cooked.
Sometimes I will prepare several potatoes by cleaning and wrapping several individual potatoes in aluminum and placing them in a 375 degree oven for forty-five minutes. Then they are ready to be twice baked or used in a variety of different meals. The flavor of baked potatoes is unique adding an additional element to meals.
Let potatoes cool before chopping into half inch squares. Take one large skillet or pan and spray with canola oil. Set heat to medium-low and add butter. Coarsely chop the onion into inch squares while butter melts. Add both the potato and onion to the pan and sprinkle salt and pepper. Cook on medium-low for approximately thirty minutes, turning occasionally. Potatoes tan on the corners and onions should be slightly clear.
While the potato and onion mix are cooking, take three slices of cheese and chop into small quarter inch squares. I usually lay them on top of each other, slicing along the length and then the width. They stick together. It only takes a minute to separate all the squares.
Combine eggs and water in a small bowl by whisking with a fork. Whisk until they are a consistent creamy yellow with several bubbles floating on top. Sprinkle mixture with salt, pepper and basil. Whisk a few more times. Only use a dash of basil if it is prepackaged. Use more basil if it is fresh. It only needs a quick chop, because leaves shrink when heated.
After potatoes and onions are ready pour eggs and cheese into the pan. Turn heat up to medium-high. Toss everything together, folding the eggs together as they firm. When done, they are slightly firm with a watery gloss. Take eggs off the heat and let the eggs stand for five minutes. Turn the burner down to medium and move the sauce pan onto the burner. Briskly stir the sauce as it heats. Heating the sauce takes a couple minutes. If it is too thick add some milk.
Occasionally, I like bacon or ham with eggs. Cook bacon in the same pan used for cooking the eggs, before cooking potatoes. Bacon grease adds a wonderful flavor and it is a substitute for butter. It doesn't take much to cook bacon so used a medium-low heat. Place a few strips along the bottom of the pan. When they start to bubble, flip them over and let the other side cook for a few minutes.
After it is crisp, remove bacon from the pan and place on a napkin to let it cool. Use excess grease to brown potatoes and cook onions. Later re-add bacon when pouring in the egg mixture. It is easy to break bacon apart with your hands.
Diced ham or additional spices are added with potatoes and onions. Lemon pepper adds a nice tang. Garlic powder adds an earthy flavor. Separately they are great, together they over power eggs and makes an awful combination. In either case no more than half a teaspoon of spice is needed.
Enjoy your home cooked meal. Biscuits are a perfect complement to Country Style Eggs. This recipe is easily adjusted to the needs of your family. It is one potato per two eggs. Two eggs are good enough for one hearty eater. The sauce is excellent in biscuits and gravy.
Related Article
Bite Sized Meats
Egg Preparation
Vegan to Flexitarian
Sauce Ingredients:
1/2 Pound Sausage
2 Cups Milk
1 Tablespoon Cornstarch
Pinch of Salt and Pepper
Ingredients:
Oil Spray
1 Tablespoon Butter
2 Medium Potatoes
1/2 Medium Onion
4 Medium Eggs
1 Teaspoon Water
3 Slices of Cheese
Pinch of Salt and Pepper
Dash of Basil
Optional Ingredients:
Bacon or Ham
Garlic Powder
Lemon Pepper
Start the sauce before preparing eggs. Sauce is optional and adds a spicy creaminess to the breakfast. Place a sauce pan over medium heat. Ball sausage into small pieces and drop into the pan. Let sausage brown on all sides, occasionally turning with a spatula. After it has browned separate the sausage into smaller bites by separating them with the flat edge of the spatula.
While sausage is cooking mix milk, cornstarch, salt and pepper in bowl. Whisk them together until the cornstarch no longer sticks to the bottom of the bowl. After the sausage is done, pour the milk mixture into the sauce pan and stir briskly with a wooden spoon for two minutes. When it starts bubbling, remove the pan from heat and let it set while preparing the rest of the meal.
Poke four holes in each side of the potatoes with a knife or fork. Holes in the skin allow steam to escape so potatoes do not explode in the microwave. Place potatoes on a napkin or microwave safe dish and then microwave on high for three minutes. Turn potatoes over and cook for an additional two minutes. They are soft to the touch when completely cooked.
Sometimes I will prepare several potatoes by cleaning and wrapping several individual potatoes in aluminum and placing them in a 375 degree oven for forty-five minutes. Then they are ready to be twice baked or used in a variety of different meals. The flavor of baked potatoes is unique adding an additional element to meals.
Let potatoes cool before chopping into half inch squares. Take one large skillet or pan and spray with canola oil. Set heat to medium-low and add butter. Coarsely chop the onion into inch squares while butter melts. Add both the potato and onion to the pan and sprinkle salt and pepper. Cook on medium-low for approximately thirty minutes, turning occasionally. Potatoes tan on the corners and onions should be slightly clear.
While the potato and onion mix are cooking, take three slices of cheese and chop into small quarter inch squares. I usually lay them on top of each other, slicing along the length and then the width. They stick together. It only takes a minute to separate all the squares.
Combine eggs and water in a small bowl by whisking with a fork. Whisk until they are a consistent creamy yellow with several bubbles floating on top. Sprinkle mixture with salt, pepper and basil. Whisk a few more times. Only use a dash of basil if it is prepackaged. Use more basil if it is fresh. It only needs a quick chop, because leaves shrink when heated.
After potatoes and onions are ready pour eggs and cheese into the pan. Turn heat up to medium-high. Toss everything together, folding the eggs together as they firm. When done, they are slightly firm with a watery gloss. Take eggs off the heat and let the eggs stand for five minutes. Turn the burner down to medium and move the sauce pan onto the burner. Briskly stir the sauce as it heats. Heating the sauce takes a couple minutes. If it is too thick add some milk.
Occasionally, I like bacon or ham with eggs. Cook bacon in the same pan used for cooking the eggs, before cooking potatoes. Bacon grease adds a wonderful flavor and it is a substitute for butter. It doesn't take much to cook bacon so used a medium-low heat. Place a few strips along the bottom of the pan. When they start to bubble, flip them over and let the other side cook for a few minutes.
After it is crisp, remove bacon from the pan and place on a napkin to let it cool. Use excess grease to brown potatoes and cook onions. Later re-add bacon when pouring in the egg mixture. It is easy to break bacon apart with your hands.
Diced ham or additional spices are added with potatoes and onions. Lemon pepper adds a nice tang. Garlic powder adds an earthy flavor. Separately they are great, together they over power eggs and makes an awful combination. In either case no more than half a teaspoon of spice is needed.
Enjoy your home cooked meal. Biscuits are a perfect complement to Country Style Eggs. This recipe is easily adjusted to the needs of your family. It is one potato per two eggs. Two eggs are good enough for one hearty eater. The sauce is excellent in biscuits and gravy.
Related Article
Bite Sized Meats
Egg Preparation
Vegan to Flexitarian
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