221915 english muffin tarragon egg salmon Recipes

english muffin, enriched , hearth of texas, egg, whole, scrambled, cheese , colby-jack, deli style sliced

english muffins, split, shortcut bacon, free range eggs, swiss cheese, butter, tomato relish, olive oil flavored cooking spray

english muffins, eggs, chopped green onion, shredded cheddar cheese, vegetable oil, ground breakfast sausage

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid 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. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

egg yolks, lemon juice, ground white pepper, worcestershire sauce, water, butter, melted, salt, eggs, distilled white vinegar, canadian-style bacon, english muffins, split, butter, softened

eggs, milk, green onions, chopped, onion powder, salt, canadian bacon, cut into 1/2-inch dice, english muffins, cut into 1/2-inch dice, paprika, hollandaise sauce mix, milk, margarine

eggs, hard boiled, lite mayo, sweet pickles, fresh herbs, your favorite, pepper to taste, sea salt to taste, english muffins

english muffins or rolls, unsalted butter, softened, coarsely grated cheddar (about 3 oz), think slices canadian bacon, eggs

english muffins, broccoli flowerets (from about 1 bunch), canadian bacon, vegetable oil, hard-boiled large eggs, coarsely grated jarlsberg cheese (about 4 oz), chicken broth, uncooked large eggs, fresh lemon juice, heavy cream, milk, unsalted butter, softened

english muffins, canadian bacon (2 packages, or use diced ham), eggs, reduced-fat milk (or whole milk), onion powder, paprika, prepared easy hollandaise sauce (i suggest doubling my easy hollandaise sauce)

eggs, american cheese, canadian bacon, english muffins, margarine, butter-flavored cooking spray

eggs, hard-cooked and chopped, mayonnaise or 1/2 cup salad dressing, sweet pickle relish, prepared mustard, english muffins, split and toasted, canadian bacon or 8 slices ham, cheddar cheese, shredded

cinnamon raisin english muffin (about 1/2 lb), raisins, eggs, milk, brown sugar, cinnamon, ground ginger, freshly grated nutmeg, vanilla extract, rum or 1/4 cup bourbon, white sugar

egg, poached, english muffin, toasted, hollandaise sauce, canadian bacon