258693 savory bacon bread eggs benedict Recipes

egg, beaten, butter, softened, water, milk, salt, white sugar, bread flour, active dry yeast, butter, melted, paprika, grated parmesan cheese, garlic powder, dried minced onion, rubbed sage, dried tarragon

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.

eggs, english muffins, breakfast ham (sliced thick ), butter, hollandaise sauce, egg yolks, lemon , juice of, water, prepared mustard, parsley (chopped ), butter (melted ), salt and pepper

eggs, ham (thin), swiss cheese, halved, heavy cream, parmesan cheese

warm water, shredded sharp cheddar cheese, salt, sugar, butter, egg, lightly beaten, bacon bits, bread flour, active dry yeast

eggs, hollandaise sauce mix, cooked ham, english muffin, split and toasted

eggs, smoked salmon, english muffins, butter, lemon juice, salt and black pepper

eggs, milk, butter, lemon, salt, cayenne pepper, english muffins, ham, american cheese, vinegar

eggs, milk or 2 tbsp water, salt and pepper, butter, room temp., divided, whole wheat bread or 4 slices white bread, colby jack cheese, bacon , fully cooked

yeast, honey, water, bacon grease, crisp bacon, flour, eggs, bench flour

bacon, grainy mustard or 1/4 cup dijon mustard, garlic, minced, pepper, hot pepper sauce, salt, pizza dough, hard-boiled eggs, chopped, shredded extra-old cheddar cheese, egg, lightly beaten

eggs, egg whites, canadian bacon, water, scallions (green onions), salt, whole wheat pita bread, reduced-fat cheddar cheese

eggs, bacon, celery, sliced, mayonnaise, salt, pepper, lettuce leaves, tomatoes, whole wheat bread

bread, eggs, cream cheese, green onions, parsley, avocado, tomato, bacon

eggs, english muffins, recipe of your favorite hollandaise sauce, chopped chives, lump crabmeat, fresh jumbo lump crabmeat, old bay seasoning, salt and pepper, breadcrumbs, dijon mustard, mayonaise, egg, slightly beaten, red bell pepper, diced, quarter of yellow onion, diced, stalk of celery, diced, butter to fry the cakes

eggs, milk, bulk pork sausage, cooked and drained, biscuit/baking mix, shredded cheddar cheese, divided, chopped onion, butter, melted

eggs, canola oil, canadian bacon, cheddar cheese, tomato slices, whole wheat bread, chives, snipped fresh