KLN Recipes
Updated 20040209
MOCK HOLLANDAISE SAUCE
200401281203
http://www.cooks.com/rec/doc/0,171,149171-232207,00.html
Tested at KME: 200402081230
This is very similar to a light Hollandaise sauce. It is excellent on a variety of cooked vegetables and especially fine for making deviled eggs.
1 egg yolk
3/4 c. plain low fat yogurt
2 tbsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. dry mustard
Beat egg yolk slightly in a heavy saucepan with 1/4 cup yogurt, lemon juice, salt, and mustard. Cook over low heat, stirring constantly until thick and smooth. Remove from heat. Slowly stir in remaining 1/2 cup yogurt; blend well. Serve warm over vegetables or store in a covered jar in refrigerator. Reheat gently over low flame.
1 serving: 1 1/2 tablespoons.
Food Exchange per serving: A "free" food unless large amounts are used.
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HOLLANDAISE SAUCE
200401281217
http://recipes.robbiehaf.com/H/538.htm
Prep. Time : 0:30
Yield : 1 1/3 cup
4 egg yolks
3 1/2 Tbls. lemon juice
1 Tbls. water
1 pinch ground white pepper OR cayenne pepper
1 splash Worcestershire sauce
1 cup melted real butter
1/4 teaspoon salt
-In the top of a double boiler over meddium-low heat, whisk together egg yolks, lemon juice, pepper, Worcestershire sauce, and water.
-Add the melted butter to egg yolk mixture, 1-2 Tablespoons at a time, while whisking yolks constantly. If mixture gets too thick, add 1 teaspoon of hot water.
-Whisk in salt, then remove from heat.
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EGGS BENEDICT
20040181242
http://holiday.allrecipes.com/AZ/EggsBenedict.asp
4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened
1 To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
2 Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
3 Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
4 While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
5 Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
Makes 4 servings
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EGGS BENEDICT
20040128302
http://www.virtualcities.com/ons/nj/m/njm55013.htm
From: Angel of the Sea Bed and Breakfast, Cape May, New Jersey
Ingredients
1 stick butter, melted
3 egg yolks
1 Tablespoon lemon juice
6 eggs, poached
1 Tablespoon Grey Poupon mustard
Pinch of cayenne pepper
3 toasted English muffins
6 slices Canadian bacon
Saute Canadian bacon in small amount of water. Mix the egg yolks, lemon juice, mustard, and pepper in a blender, then add the hot butter. Set mixture aside. Place one slice of bacon on each half of an English muffin. Set one poached egg on top of bacon and cover with Benedict sauce. Sprinkle the top with chopped parsley and serve immediately.
Serves: 3.
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EGGS BENEDICT
200401281307
http://www.just-recipes.net/eggs_benedict1.htm
INGREDIENTS
¼ cup plain low-fat yogurt
¼ cup reduced-calorie mayonnaise
2 teaspoons skim milk
¼ teaspoon dry mustard
1 Dash ground red pepper
Nonstick spray coating
4 eggs
4 ounces Canadian-style bacon (4 slices)
2 English muffins, split and toasted
DIRECTIONS
For sauce, in a small saucepan combine yogurt, mayonnaise, milk, dry mustard, and ground red pepper; set aside.
Spray an 8-inch skillet with nonstick spray coating. Fill the skillet halfway with water. Bring to boiling; reduce heat so water is simmering. To poach eggs, break 1 egg into a small dish and slide egg into water. Repeat with remaining eggs. Simmer, uncovered, for 3 to 5 minutes or till eggs are just soft-cooked.
Meanwhile, in a large skillet lightly brown bacon over medium heat for 3 minutes on each side. Cover; keep warm.
Cook and stir sauce over low heat just till heated through, but do not boil.
To serve, top each muffin half with 1 slice bacon, 1 egg, and one-fourth of the sauce.
Makes 4 servings.
TIME
Preparation Time: 12 min.
Cooking Time: 6 min.
NUTRITIONAL INFORMATION PER SERVING:
16g protein
18g carbohydrate
12g fat
296mg cholesterol
563mg sodium
205mg potassium
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PERFECT POACHED EGGS
by Elaine Corn
20040208 08:00
http://www.sallys-place.com/food/columns/corn/poached_eggs.htm
Tested at KME: 200402081230
What's the best way to poach an egg? They have a reputation for being more difficult than they really are, what with being surrounded by the twin mystiques of brunch and Hollandaise. In fact, poached eggs are the easiest to make -- provided you ignore classical techniques that use too much water kept at too high a temperature.
If you've tried to poach eggs in a vat of simmering water, you've seen the whites turn into balls of string and the yolks left to cook nearly alone. The eggs may have sunk or turned gray. It may disappoint you to learn that if you've poached eggs in little cups in simmering water in a pan on top of the stove, you actually haven't poached them all, but steamed them.
It doesn't have to be like this if you try the following easy poaching method. The method uses much less water than the big-pot procedure, and the water is kept at a temperature below a simmer. I promise you, it is foolproof and makes poaching eggs a joy.
First: Lose the big pot of water. Instead, retrieve a medium-sized skillet (10-inch diameter) that has a lid. If your skillet doesn't have a matching lid, try on some of your other lids -- one of them is bound to do the job. If not, you can cover the skillet with a baking sheet or large dinner plate. All right, go to the sink and fill the skillet with about 3 inches of water -- that's all. Put the skillet on high heat. Cover it to speed up the heating time. Meanwhile, for 4 eggs, crack one each into four small cups or bowls. You can use coffee cups, little Asian tea cups, custard cups or the little poaching cups that from the poaching set you will no longer be using.
Second: Put all cups of eggs on a plate, and have them convenient to the stove. When the water in the skillet boils, remove the cover. Add one tablespoon of plain vinegar to the water, and some salt. Vinegar helps the egg to hold its shape. Without it, the eggs will become skeins of protein tangling up in the water. When the salt goes in, it will actually raise the temperature of the water. Watch the bubbles. I happen to like the vinegar taste on the finished egg. If you don't, put the finished poached eggs in a bowl of water. This stops the cooking and washes away the vinegar. If you like the vinegar, try a splash of herbal, apple cider, or sherry vinegar.
Third: Lower the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately return the lid to the pan and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. While the eggs cook, you have the time to make four pieces of toast, set the table, wash the empty cups, and put the buttered toast on plates. When the timer goes off, remove the cover. Ah! Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Gently lay an egg on each piece of toast. And there you have it. Perfect poached eggs actually cooked in residual heat and not in the literal sense of the term, poached at all.
Poaching Eggs in Advance
The question always arises that if poached eggs are such great brunch food, how can they be served to a gathering at home? It's very easy, but requires about ten minutes of planning. Decide how many eggs you'll need. Each person should get two. For a party of six, 12 eggs may be poached, as above, in two skillets, with 6 in each -- all cooking at the same time. As they become done, put them in a big bowl of cold water. Refrigerate them, uncovered, up to three days. When the party is ready to eat, heat a Dutch oven full of water until it boils. Drop the eggs in -- again using the slotted spoon -- and simmer them about 30 seconds, just to warm through.
Elaine Corn is a Sacramento-based freelance writer and cooking teacher as well as the author of two books, Now You're Cooking for Company and Now You're Cooking
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