msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 14,343
Brunch was sausage bread and an over-easy egg.
The Bays website identifies their EMs as the ones used my McDonalds for their egg McMuffins.It's @Andy M.'s fault for mentioning Bays English muffins. It's Market Basket's fault for having them on sale. And it's my fault because I just can't pass up the chance to make a good McBetter Muffin.
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Kenji to the rescue! Lol If you have an immersion blender, it's easy and, according to him, fool-proof.Wow and Wow again! Looks great Silversage. I don't think I have ever had Eggs Benedict. Guess that belongs in the Never have I ever thread, LOL.
Is it possible to make a Hollandaise and many others in tiny quantities? I want to learn/practice the sauces but can't do it just to throw them away.
Breakfast, well, made waffles just the other day, will probably have the last of them today.
(hmmm, typed this 5 hours ago...
Thank you for that link. I have saved the recipe. Now I'm just wondering if there is a use for leftover Hollandaise. I know it can't be reheated, but can it be used cold? It would be hard to cut that recipe down from the cup and a half that it makes, since there is a single egg yoke in the ingredient list.Kenji to the rescue! Lol If you have an immersion blender, it's easy and, according to him, fool-proof.
Quick Immersion Blender Hollandaise Recipe
Maybe try it on a day when the whole family can help eat it up.My thoughts exactly taxy... guess there is no such thing a single serving Hollandaise.
Unless you serve your egg with fish and aparagus. Bit rich even for me.
I have actually reheated it back when I would make eggs Benedict. (Haven't for years, but it might be time again.) I would reheat it in my smallest pan, adding just a dribble of warm water when it was close to warm enough to make it really emulsified. Sounds like the microwave method is even easier...Now I'm just wondering if there is a use for leftover Hollandaise. I know it can't be reheated, but can it be used cold?