As we gear up to be guest food bloggers at a local Washington D.C conference here is a fun Spring time brunch recipe.
2 English Muffins, split (recipe below)
4 slices Canadian bacon
4 poached eggs
Hollandaise Sauce (recipe below)
Toast the English muffins, top each with a slice of Canadian bacon, a poached egg, and spoon hollandaise sauce on top.
2 ¼ tsps active dry yeast (1 package)
2 Tbsps warm water (110 degrees F)
1 Cup water
½ cup scalded milk
2 tsps sugar
1 tsp salt
4 cups all-purpose flour, divided
3 Tbsp softened butter
Dissolve yeast in 2 Tbsp warm water and let sit for 3-5 minutes.
Combine 1 cup water, scalded milk, sugar and salt in a mixing bowl. When lukewarm, add yeast mixture and mix on medium speed. Gradually beat in 2 cups flour. Cover the bowl and let the dough rise in a warm place for 1 to 1 ½ hours, or until it collapses back into the bowl.
Beat in softened butter, then beat in the rest of the flour. Set 8 muffin rings on a large cookie sheet lined with parchment paper that has been sprayed with cooking spray. Grease the insides of the rings and fill each ring half full with the batter, pressing with moistened fingers to smooth the tops. Let rise in warm place for about ½ hour, or until the batter has doubled in bulk and fills the muffin rings.
Bake in preheated 425 degree oven and bake for 12-15 minutes, or until muffins are a golden brown. Cool slightly on a cake rack and remove the rings.
Bring water to simmer in a skillet. Crack egg into a small cup and gently slide into simmering water. Repeat with the rest of the eggs. Cover and simmer until desired level of firmness. With slotted spoon or spatula, remove, allowing water to drain before placing on top of English muffin.
3 egg yolks
1 Tbsp boiling water
1 ½ Tbsp fresh squeezed lemon juice
½ cup unsalted butter, melted
1 dash of cayenne pepper
¼ tsp salt
Place small amount of water (just enough so that the top of the double boiler will sit above the water) and bring it to a simmer. Put egg yolks in the top of the double boiler and place it on top of the simmering water. Beat yolks with a wire whisk until they begin to thicken. Add boiling water and beat with whisk until they begin to thicken again. Beat in the lemon juice, then move double boiler from heat. Beat the sauce with the wire whisk, continuing to beat as you slowly add the melted butter, salt and cayenne. Beat until the sauce is thick and serve at once. (If sauce is too thick, add more boiling water, 1 Tbsp at a time until the desired consistency.)
Prep time – 30 minutes
Servings – 4
Did you know we have written a cookbook? Or that we have other recipes to enjoy?
- Other links: http://thewhiskandthespoon.com/cookbook/
2. Recipes? http://thewhiskandthespoon.com/recipeboxcollection/