Eggs Benedict

Don't be scared of Eggs Benedict.  It wasn't nearly as hard as I thought.  We had this with breakfast potatoes for dinner the other night.  Yum!

Ingredients

• 3 whole English Muffins
• 3 slices Canadian Bacon
• 3 whole Eggs (plus 3 Egg Yolks)
• 2 sticks Butter
• 1 whole Lemon, Juiced
• Cayenne Pepper To Taste

Preparation Instructions

First, bring a pot of water to a boil. While the water’s boiling, place a few English muffins halves and an equal number of Canadian bacon slices on a cookie sheet. Lightly butter the English muffins and place them under the broiler for just a few minutes, or until the English muffins are very lightly golden. Be careful not to dry out the Canadian bacon.
Now if you do not have an egg poacher you can poach your eggs by doing the following: With a spoon, begin stirring the boiling water in a large, circular motion. When the tornado’s really twisting crack in an egg. Or two. Or three. The reason for the swirling is so the egg will wrap around itself as it cook, keeping it together. Cook for about 2 ½ to 3 minutes.
In a small saucepan, melt 2 sticks of butter until sizzling. But don’t let it burn! Separate three eggs and place the yolks into a blender. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a then stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. If you are going to add Cayenne pepper this is the point at which you would do that.
Place the English muffins on the plate, face up. Next, place a slice of Canadian bacon on each half. Vegetarian variation: you can omit the Canadian bacon altogether, or you can wilt fresh spinach and place it on the muffins for Eggs Florentine, which is divine in its own right. Place the egg on top of the bacon and then top with a generous helping of Hollandaise sauce.
Note: To ensure that everything is hot at the time when it’s ready to serve plunge the poached eggs back into the hot water just before serving, and make the Hollandaise at the very last minute.

Onion Pie

I put this recipe over on my family blog a while back, but it makes more sense to be over here. It was one of my Grandma's recipes, and is just a simple, yet very flavorful, quiche.
1- baked pie shell
8 strips bacon, cooked and crumbled
3 eggs, slightly beaten
1 cup sour cream
3/4 tsp salt
1/2 tsp worcestershire sauce
1 cup shredded Swiss cheese
1 can (3 1/2 oz) fried onions

Mix the eggs, sour cream, salt and worcesterererershire sauce. Stir in the bacon and the cheese. Pour into the pie shell and top with the dried onions. Make at 325 degree for approx 50 minutes, or until knife inserted into the center comes out clean. (Cover with foil if the onions start looking too dark.)

Sausage Casserole

I found this recipe in the local paper, and really enjoyed it. Does anyone know a trick so that the grated potatoes don't start turning pink before they go into the oven?

1 pound ground sausage
3 cups shredded potatoes, drained and pressed
1/4 cup butter, melted
12 oz shredded cheddar cheese
1/2 cup shredded onion
1 16 oz container of cottage cheese
6 jumbo eggs (This is the first recipe I've ever seen that called for jumbo eggs. Does anyone know the egg conversion? I just used 7.)

Preheat oven to 375. Spray a 9x13.

Cook sausage, drain and place on paper towel covered plate.

Stir potatoes and butter together and place in the 9x13, lining the bottom and up the sides.

In a bowl, mix the sausage, cheese, onion, cottage cheese and eggs. Pour over the potatoes.

Bake 1 hour, and let cool at least 5 minutes before serving.

Fire & Ice Brunch Bake

I'll start with what I made for lunch this afternoon!

Fire & Ice Brunch Bake

1 cup uncooked rice
12 oz ground sausage
3/4 c salsa
1/2 c sour cream
1 1/2 c cheddar cheese - shredded
6 eggs
salt and pepper

1. Cook the rice.
2. Crumble and cook the sausage.
3. In a big bowl stir together cooked rice and sausage. Add salsa and sour cream. Stir in 1 cup of the cheese.
4. Spread mixture into greased 9x13.
5. Using a 1/4 cup metal measuring cup make 6 indentations into the rice mixture
6. Break one egg into each indentation.
7. Sprinkle with salt and pepper.
8. Bake 15 minutes at 350 degrees.
9. Sprinkle with remaining 1/2 cup of cheese.
10. Bake an additional 8-10 minutes, or until cheese is melty and eggs are set.

I served this with Mom's overnight roll recipe, which I'll post next.