One of my
relatives recently moved, and gave me some odds and ends from the kitchen such
as tea bags, spices, ect. One of the
things was this package of Knorr Bernaise Sauce. What am I supposed to use Bernaise Sauce
for? Well, it inspired me to make Eggs
Benedict (yes, I know you use Hollandaise for that, but it is close
enough). Out in the boonies, we don’t
have a store, and there were no English Muffins, so I thought I would make them
myself. Surprisingly, they weren’t too
hard, and they were even more delicious than the ones you buy. The recipes and pictures are as follows.
1 cup milk
2 tablespoons white sugar
2-1/4 tsp active dry yeast
1 cup warm water
1/4 cup melted Crisco
4 cups all-purpose flour
2 cups whole wheat flour (You
could just use all purpose, but this is healthier and delicious)
1 teaspoon salt
Directions
1.
Warm the milk in a small
saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring
until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in
warm water. Let stand until proofed, about 10 minutes.
2.
In a large bowl, combine the
milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt
and rest of flour, or enough to make a soft dough. Knead with your mixer. Place
in greased bowl, cover, and let rise about 40 minutes.
3.
Punch down. Roll out to about
1/2 inch thick. Cut rounds with biscuit cutter(if you don’t have one, you can
totally use a cup). Sprinkle waxed paper with cornmeal and set the rounds on
this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 30
minutes.
4.
Heat greased griddle. Cook
muffins on griddle about 10 minutes on each side on medium heat. Keep baked
muffins in a warm oven until all have been cooked. I froze my leftovers, and
they were just fine when toasted later.
Now, for the Eggs Benedict with
Hollandaise
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon (my husband doesn’t eat
meat, so I left this off his and he still loved it)
4 English muffins (recipe above), split
2 tablespoons butter, softened
Directions
1.
To Make Bernaise: This was
super easy, as I just followed the package directions. I’m sure you could find a great homemade
recipe online if you would rather.
2.
To Poach Eggs: Fill a large saucepan
with 3 inches of water. Bring water to a gentle simmer, then add vinegar.
Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3
minutes. Yolks should still be soft in center. Remove eggs from water with a
slotted spoon and set on a warm plate
3.
While eggs are poaching, brown
the bacon in a medium skillet over medium-high heat and toast the English
muffins on a baking sheet under the broiler or in the toaster.
4.
Spread toasted muffins with
softened butter, and top each one with a slice of bacon, followed by one
poached egg. Place 2 muffins on each plate and drizzle with Bernaise.
