Constance
Master Chef
I'm going to make Eggs Benedict for Easter brunch tomorrow. I don't have any Canadian bacon, but I have a nice Smithfield ham steak, which will work just fine.
I've never poached an egg "freestyle", and don't want to learn tomorrow, since I will be pushing my physical limits just to do this, so I am going to steam the eggs in butter. (melt butter in the pan, crack eggs into pan, add a small amount of water, and cover with lid.)
I remember making hollandaise a long time ago, and have a couple of recipes, but I wonder if you all can give me any pointers on the dish?
I have leftover cooked asparagus to use, and was thinking of putting it on with the eggs. Do think I should serve it on the side, instead?
I also have a couple of leftover baked potatoes for homemade hash browns.
How does it sound? Any suggestions?
I've never poached an egg "freestyle", and don't want to learn tomorrow, since I will be pushing my physical limits just to do this, so I am going to steam the eggs in butter. (melt butter in the pan, crack eggs into pan, add a small amount of water, and cover with lid.)
I remember making hollandaise a long time ago, and have a couple of recipes, but I wonder if you all can give me any pointers on the dish?
I have leftover cooked asparagus to use, and was thinking of putting it on with the eggs. Do think I should serve it on the side, instead?
I also have a couple of leftover baked potatoes for homemade hash browns.
How does it sound? Any suggestions?