EASY EGGS BENEDICT | MARTHA STEWART
This brunch classic may seem like a feat of timing best left to the pros, but our recipe helps you pull off Eggs Benedict at home. The trick to any kind of stress-free entertaining is to do as much as you can ahead. About a half hour before showtime, pre-poach the eggs, whir up the hollandaise, and split the muffins. When it's time to dine, you'll play short order cook for a few minutes then you'll sit down to eat (and bask in the compliments!). Master the classic, then try our fun variations listed below the recipe.
Provided by Shira Bocar
Categories Breakfast & Brunch Recipes
Total Time 35 minutes
Prep Time 25 minutes
Number Of Ingredients 8
Steps:
- Crack eggs into a bowl. Fill a large pot with 3 inches of water. Bring to a boil over high heat; reduce to medium. When water is barely simmering, tilt pan slightly to create a wave and add eggs all at once. After 30 seconds, gently release eggs from bottom of pan with a rubber spatula.
- Cook eggs until white is set and yolk is still soft, 3 to 3 1/2 minutes. Using a slotted spoon, gently transfer eggs to a bowl filled with room temperature water.
- Heat butter in a medium skillet over medium heat. Add Canadian bacon in two batches and cook until crisp, flipping once, about 4 minutes per side.
- Preheat broiler. Arrange English-muffin halves craggy side up on a baking sheet. Broil until golden and toasted, 1 minute. Spread with butter and top with crisp bacon. Remove each egg with a slotted spoon and blot on a folded paper towel to remove excess water. Top muffin halves with poached egg. Season with salt and pepper. Spoon hollandaise over muffin. Top with watercress and a pinch of cayenne.
OLIVE GARDEN STUFFED MUSHROOMS - TOP SECRET RECIP…
Menu Description: "Parmesan, Romano and mozzarella cheese, clams and herb breadcrumbs baked in mushroom caps."Breadcrumbs, clams and three types of cheese are baked into white mushroom caps in this clone of a top pick from Olive Garden's appetizer menu. Mix all the stuffing ingredients together in a bowl, fill the mushroom caps, sprinkle on some minced red bell pepper, cover the mushrooms with a blanket of mozzarella cheese slices, and bake. After 15 minutes you'll have a great appetizer or hors d'oeuvre for 4 to 6 people—that's twice the serving size of the dish from the restaurant. Did you love this copycat Olive Garden stuffed mushrooms recipe? Check out more of my clone recipes here. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 25 minutes0S
Prep Time 12 minutes30S
Cook Time 12 minutes30S
Nutrition Facts : Calories 280 calories
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Explore recipes and learn more about food culture at Mount Vernon. Browse By Type. Appetizers & Hors d'oeuvers (19) Breads (29) Cakes, Cookies & Candies (34) Cheese, Eggs & Pasta (8) Desserts & Sauces (54) Libations (23) Meats & Stews (36) Pickles & Preserves (8) Poultry & Game (8) Salads & Dressings (6) Seafood (14) Soups (18) Vegetables (32) Appetizers …
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