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Let’s Get Brunchy

September 27th, 2010

Ahh, lazy weekend mornings spent reading the newspaper (or your iPad), sipping a cup of joe (organic and fair trade, we hope), and catching up with family or friends are the stuff that gets us through the week.  While many of us choose to battle long waits and bad parking to get in line at local breakfast joints, why not spend that time in your PJs, reconnect with your love for cooking, and pamper your loved ones right at home?  Bring your family and friends together with these delicious Sunday moring brunch recipes!

Classic Eggs Benedict with Housemade Hollandaise

Ingredients:
16 Cage-Free Eggs
16 slices Canadian Bacon, 1/4″ thick
5 tablespoons Unsalted Organic Butter
8 English Muffins, split

HOLLANDAISE SAUCE:
3 Cage-Free Egg Yolks
3 Tablespoons Water
Kosher Salt, to taste
3/4 cup Unsalted Organic Butter, clarified
pinch Cayenne Pepper
1/4 teaspoon Fresh Lemon Juice, or to taste

Directions:
1. MAKE THE HOLLANDAISE:
In a small, heavy-bottomed nonreactive saucepan, combine egg yolks, the water, and salt; whisk briefly. Cook over low heat, whisking vigorously and constantly, until mixture is creamy and thick enough that whisk leaves a visible trail on bottom of pan. (Be careful not to let mixture overheat or egg yolks will curdle. Remove pan from heat occasionally so that it does not become too hot; sides of pan should be cool enough to touch.) When yolk mixture becomes thick enough, remove it immediately from heat and whisk for another 30 seconds.

2. With saucepan off heat, gradually whisk in clarified butter drop by drop. After sauce has absorbed about 2 or 3 tablespoons butter, add remaining butter in a very thin stream, whisking vigorously and constantly. Stir in cayenne and lemon juice. Taste and add more cayenne and lemon juice if needed.

3. Keep sauce warm over hot (not boiling) water in a double boiler.

4. POACH THE EGGS:
Bring water to a boil in a large, nonreactive saucepan (you may add 2 tablespoons white vinegar per quart of water if desired. Reduce heat to medium-low so that water just simmers. Break an egg into a small cup or ramekin and slide egg into bubble water. Repeat with remaining eggs. Reduce heat to low and poach eggs, uncovered for 3 minutes. Lift each egg carefully with a slotted spoon and touch it; white should be firm and yolk still soft Remove poached eggs from cooking water with a slotted spoon. Refrigerate until ready to reheat.

5. ASSEMBLE THE DISH:
In a large frying pan over moderate heat, cook Canadian bacon in a little of the butter, adding more butter as needed, until meat is lightly browned on both sides. Keep warm.

6. Reheat poached eggs in hot water. Broil split English muffins until crisp and golden brown.

7. For each serving, place 2 muffin halves on a warm plate and cover each with Canadian Bacon, poached egg, and Hollandaise Sauce. Serve immediately.

Raspberry Cream Cheese Stuffed French Toast

Ingredients:
24 ounces Cream Cheese, softened
4 cups Fresh or Frozen Unsweetened Raspberries, thawed if necessary
3/4 cup Granulated Cane Sugar
12 slices Thick Bread (such as Texas Toast or other white bread)
12 Cage-Free Eggs
1 tablespoon Vanilla Extract
2 tablespoons Ground Cinnamon

Unsalted Organic Butter or Canola Oil, for frying
Powdered Cane Sugar, for decoration

Directions:
1. Soften cream cheese and add raspberries and sugar. Mix well with mixer.

2. Spread mixture between 2 pieces of white bread. Combine eggs, vanilla, and cinnamon.

3. Heat a griddle or pan over medium high heat with 1 tablespoon of butter or vegetable oil per serving.

4. Dip sandwiches in batter and grill under golden brown on both sides (about 3 minutes per side).

5. Serve warm with powdered sugar and syrup if desired.

1 Comment »

  1. The French Toast is heavenly. I imagine it would work with strawberries, or maybe even blueberries as well.

    Comment by Sandi — October 3, 2010 @ 5:32 pm

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