Cook eggs (Poached or Sunnyside Up) along with the Canadian Bacon in a pan that has been sprayed liberally with Vegetable Cooking Spray.Whisk once more and set aside to keep warm while preparing the eggs. Whisk for another 30 seconds and turn off heat and stir in the lemon juice and the melted butter. Continue cooking over medium heat while whisking until it just begins to simmer. Add in beaten egg and the rest of the Buttermilk. Whisk ¼ cup of the Buttermilk, cornstarch, salt, white and cayenne pepper in a saucepan until it is completely blended together.This serves 2 people (each serving is 2 English Muffin Halves) for 5 Freestyle Points. Drizzle 2-3 Tablespoons of Hollandaise Sauce over each English Muffin. Put 1 slice of Canadian Bacon on each English Muffin half and top each muffin half with an egg. Toast the English Muffins and spray with I Can’t Believe It’s Not Butter Spray.Cook eggs (Poached or Sunnyside Up) along with the Canadian Bacon in a pan that has been sprayed liberally with Vegetable Cooking Spray (for Sunnyside Up). Whisk 1/4 cup of the Buttermilk, cornstarch, salt, white and cayenne pepper in a saucepan until it is completely blended together.When butter is completely melted, pour into a small bowl and set aside. In a saucepan melt butter over low heat.Blend in the cayenne pepper, and pour to serve.Add cayenne pepper to your taste (the original recipe calls for a generous shake).If it’s not, add a little more juice and give it a stir, then blend again. Check the blender to make sure the sauce is still liquid and moving easily through the blades. Keep pouring the butter until it’s all gone, then immediately begin squeezing the lemon juice into the blender.The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a thin stream into the blender.In a small saucepan, melt the butter until sizzling but don’t let it burn.But it could be a great option for those of you who have a bit more talent in the kitchen department. The problem is that I don’t know where I went wrong, so this recipe has moved into the “too difficult for my skills” box going forward. I have no doubt that this was all due to my limited abilities rather than the recipe though – as evidenced by the stunning-looking photos at the Pioneer Woman’s website. And taste-wise it was substantially lacking. My nervousness turned out to be well founded – my sauce was not a full scale disaster but it was certainly getting there.Īppearance-wise my sauce looked unappetising, with some separation of the ingredients and a less than optimal texture. I was a little nervous about trying to make the sauce given my rudimentary culinary skills. We really enjoy eggs benedict, so I was pleased when I found a nice looking recipe for hollandaise sauce here.
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