Tags: bacon, Béarnaise Sauce, Benedict, Egg Benedict, English muffin, Friday Fast, Hollandaise sauce, Oscar Tschirky
There are conflicting accounts as to the origin of Eggs Benedict, including: In an interview recorded in the “Talk of the Town” column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered “buttered toast, poached eggs, crisp bacon, and a hooker of Hollandaise.” Oscar Tschirky, the famed maître d’hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.
* Eggs Blackstone substitutes streaky bacon for the ham and adds a tomato slice.
* Eggs Florentine substitutes spinach for the ham. Older versions of eggs Florentine add spinach to poached or shirred eggs
* Eggs Mornay – substitutes the Hollandaise with Mornay (cheese) sauce.
* Eggs Atlantic, Eggs Hemingway, or Eggs Copenhagen (also known as Eggs Royale and Eggs Montreal in New Zealand) substitutes salmon (or smoked salmon) for the ham. This is a common variation found in Australia, New Zealand, Canada and the United Kingdom . This is also known as “Eggs Benjamin” in a few restaurants in Canada.
* Huevos Benedictos substitutes either sliced avocado or Mexican chorizo for the ham, and is topped with both a salsa (such as salsa roja or salsa brava ) and hollandaise sauce.
* Eggs Hussarde substitutes Holland rusks for the English muffin and adds Bordelaise sauce.
* Country Benedict, sometimes known as Eggs Beauregard, replaces the English muffin, ham and hollandaise sauce with an American biscuit, sausage patties, and country gravy. The poached eggs are replaced with eggs fried to choice.
* Irish Benedict replaces the ham with corned beef or Irish bacon.
* Portobello Benedict substitutes Portobello mushrooms for the ham, and is a popular alternative for Catholics observing the Friday Fast.
* Oscar Benedict, also known as Eggs Oscar, replaces the ham with asparagus and lump crab meat.
* Eggs Provençal replaces the Hollandaise sauce with Béarnaise Sauce.
* Russian Easter Benedict replaces the Hollandaise sauce with a lemon juice and mustard flavored Béchamel Sauce, and is topped with black caviar.
* Eggs Chesapeake substitutes Crab cake for the ham.
Eggs Benedict is prepared with a lightly toasted English muffin using an oven, toaster oven or traditional toaster. If toasted too long, the muffin can be difficult to slice. This is then topped with Canadian bacon cooked in the oven or on the stove top. On top of this, a poached egg is added. Poaching an egg is to simply drop the egg into a boiling pan of water until cooked (preferably with the yolk still soft). This is then all covered with Hollandaise sauce that requires some amount of practice to perfect. For a single, two-egg serving of this dish, four eggs are used: 2 for the individual servings of poached eggs and 2 yolks for the sauce.
Using a double boiler, slowly heat up the four egg yolks with about a tablespoon or more of lemon juice (to taste) and about 3/4 cup of melted butter, beginning with only half the amount in the double boiler to begin. Whisk this together with about a tablespoon of water and a dash of white pepper until it begins to thicken slightly, then add almost all of the rest of the butter while continuing to whisk. If the sauce begins to separate or is too thick, simply add a tablespoon (or more, as needed) of warm water or use lemon juice.
An alternate Hollandaise preparation, which is faster and uses less butter: two egg yolks, one teaspoon lemon juice, and a pinch of salt, lightly blended. Add 1/4 cup melted butter and blend again. Tabasco may be added for extra flavor.
Tags: Bain-marie, cook, Cyttaria espinosae, Egg, Egg bhurji, Home, Parmigiano-Reggiano, Philippines, Scrambled Egg, Turkey
Scrambled eggs is a dish made from whites and yolks of eggs (usually chicken eggs).
Eggs are poured into a hot greased pan and coagulate almost immediately. The heat is turned down to low and the eggs are constantly stirred as they cook. The pan and the stirring implement, if kept in constant motion, create small and soft curds of egg.
Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese or cream may be folded in over low heat, just until incorporated. The eggs should be slightly undercooked when removed from heat, since the eggs will continue to set. If this technique is followed, the eggs should be moist in texture with a creamy consistency. If any liquid is seeping from the eggs, this is a sign of undercooking or adding under cooked high-moisture vegetables.
In another “Escoffier” method a double boiler or au Bain Marie is used as the heating source, which does not need adjustment as the direct heating method would. The eggs are directly placed in the cooker and whisked during the heating and not before. Cooking by this method prevents the eggs from browning while being cooked and gives creamy scrambled eggs. This method was used in the “old classical kitchen” and guarantees the eggs are always cooked perfectly, but it is somewhat more time-consuming than the regular method, taking up to 40 minutes to ensure perfect quality.
Scrambled eggs may also be made in a stove by placing the ingredients in a metal bowl and alternately cooking and stirring until the desired consistency is achieved, with the whites, and yellow scrambled together.
It is also possible to make scrambled eggs in a microwave oven, by cooking the eggs for short bursts, stopping regularly to stir. This allows rapid preparation, but care is required to avoid overcooking and the resulting texture may be inferior to a more traditional preparation method.
Scrambled eggs can be made easily sous vide, which gives a much smoother texture more similar to custard and requires only occasionally mixing during cooking.
Another technique for cooking creamy scrambled eggs is to pipe steam into eggs with butter via a steam wand (as found on an espresso machine).
Classical haute cuisine preparation calls for serving scrambled eggs in a deep silver dish. They can also be presented in small croustades made from hollowed-out brioche or tartlets. When eaten for breakfast, scrambled eggs often accompany toast, bacon, smoked salmon, hash browns, pancakes, ham or sausages. Popular condiments served with scrambled eggs include ketchup, hot sauce, and Worcestershire sauce.
Variations of scrambled egg dishes
* scrambled eggs à l’arlésienne – with zucchini (courgette) pulp and a concentrated garlic-flavored tomato fondue served in hollowed-out courgettes and sprinkled with Parmesan cheese.
* scrambled eggs à l’américaine – with pan-fried smoked bacon, garnished with slices of broiled bacon and small grilled tomato halves.
* egg bhurji – Indian variant of scrambled eggs. Additions include onions, green chili, chopped ginger, turmeric powder and chopped tomatoes. Sprinkled with chopped green coriander and eaten with roti. Another variant of egg bhurji is the Parsi akuri.
* Soy scrambled eggs – mixed with soy sauce and often eaten with congee.
* scrambled eggs with sucuk or pastırma; sucuklu yumurta and pastırmalı yumurta respectively – Scrambled eggs are mixed with Turkish beef sausages, or dried cured beef. It is cooked in a sahan with butter or olive oil. Some tomato can be added. In Turkey and Egypt it is eaten regularly for breakfast.
* scrambled eggs with digüeñes – a variation from Chilean cuisine in which the eggs are fried together with the native fungus Cyttaria espinosae.
* migas – a Tex-Mex dish (not to be confused with the Iberian dish of the same name) consisting of scrambled eggs augmented with strips of corn tortilla, to which vegetables and meat may be added.
* Stir-fried tomato and scrambled eggs – a very common main course in China. It is quickly and easily prepared, and so is a favourite among teens and university students. This is also eaten in the Philippines.
* Onions and scrambled eggs – another variant of scrambled eggs eaten in the Philippines. The onions are either fried first then the egg mixture is poured over them to cook, or the onions are mixed with the egg mixture and then poured over the pan.
Tags: Betty Crocker, Chocolate brownie, Cream cheese, dessert, Home, Mixer (cooking), PHILADELPHIA Cream Cheese, Sugar
I made a couple of pans of the classic PHILADELPHIA Marble Brownies, one for the house here and another I took over to my Dad in the rehab center. Which he shared with the nurses and everyone was happy! I reduced the fat, calories and carbs by using a Betty Crocker Low Fat Brownie Mix, 1/3 Less Fat Philly Cream Cheese, Splenda Sugar, and Egg Beater‘s. You couldn’t tell the difference, they came out moist and tasty!
PHILADELPHIA Marble Brownies
A generations-old recipe that never loses its appeal mostly because, as one fan says, “It’s the BEST way to have both a brownie & a cheesecake simultaneously.”
What You Need
1 pkg. (18.3 to 19.5 oz.) brownie mix (family size)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/2 tsp. vanilla
HEAT oven to 350ºF.
PREPARE brownie batter as directed on package; spread into greased 13×9-inch pan.
BEAT cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife.
BAKE 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.
Kraft Kitchens TipsNoteFor best results, do not use brownie mix with a syrup pouch.Special ExtraSprinkle 1/2 cup BAKER’S Semi-Sweet Chocolate Chunks over brownie batter before baking.SubstitutePrepare using PHILADELPHIA Neufchatel Cheese
nutritional info per serving
Calories 150 Total fat 8 g Saturated fat 2.5 g Cholesterol 25 mg Sodium 80 mg Carbohydrate 17 g Dietary fiber 0 g Sugars 13 g Protein 2 g
Tags: Canola, cook, Grain Bread, Mashed potato, Pork, Pork chop, Potato, Sour cream, Whole grain
A beautiful, sunny, perfect day out today! The sun has been out since dawn and it’s about 40 degrees. So nice I took my Hoveround out and went around the block, felt great getting out. For dinner tonight I came across a couple of new recipes; Breaded Pork Chops and Sour Cream Potatoes. So for dinner tonight I prepared Breaded Pork Chops w/ Sour Cream Potatoes,Green Beans, and Whole Grain Bread.
The Breaded Pork Chops and Sour Cream Potatoes came from a current issue of Taste of Home/ Simple and Delicious. I love the Taste of Home various magazines. Their always full of great ideas and recipes. To make the Breaded Chops I’ll need 1/4 cup Egg Beater‘s, 1/4 cup 2% milk, 1/2 cup crushed low fat saltines crackers, 2 boneless pork loin chops (1-inch thick and 4 ounces each), and 1 tablespoon canola oil. Then to prepare them is quite easy; in a shallow bowl, combine Egg Beater’s and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. The Chops came out moist and delicious and the saltines made a great crust for the Chops. I’ve left the original recipe, which makes 6 Chops, and the link to the Taste of Home website at the end of the post.
Then for the Sour Cream Potatoes I’ll need 10 medium red potatoes, peeled and quartered, 1 package (4 ounces) low fat cream cheese (cubed), 1/2 cup (8 ounces) reduced fat sour cream, 1/4 cup 2% milk, 2 tablespoons butter, Blue Bonnet Light Stick Butter (divided), 1 tablespoon dried parsley flakes, 1-1/4 teaspoons garlic salt, and 1/4 teaspoon paprika.Then to prepare it In a shallow bowl, combine egg and milk. To cut back on calories and carbs I only used half the amount of sour cream and cream cheese that the original recipe calls for, and it came out fine. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Another winning recipe from Taste of Home! The Mashed potatoes came out rich and creamy with just a hint of heat. I’ve left this recipe also at the end of the post.
I also heated up a single serving can of Del Monte Cut Green Beans and had Aunt Millie’s Light Whiole Grain Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Breaded Pork Chops Recipe
1 egg, lightly beaten
1/2 cup 2% milk
1-1/2 cups crushed saltine crackers
6 boneless pork loin chops (1-inch thick and 4 ounces each)
1/4 cup canola oil
In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating.
In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 6 servings.
1 serving (1 each) equals 317 calories, 18 g fat (4 g saturated fat), 92 mg cholesterol, 246 mg sodium, 12 g carbohydrate, trace fiber, 25 g protein.
Sour Cream Potatoes Recipe
10 medium red potatoes, peeled and quartered
1 package (8 ounces) cream cheese, cubed
1 cup (8 ounces) sour cream
1/4 cup 2% milk
2 tablespoons butter, divided
1 tablespoon dried parsley flakes
1-1/4 teaspoons garlic salt
1/4 teaspoon paprika
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth.
Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.
1 serving (1 cup) equals 288 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 423 mg sodium, 25 g carbohydrate, 2 g fiber, 6 g protein.
Tags: Cheddar cheese, Egg Beater, Flour, Garlic, Lemon Pepper, Olive oil, Onion, Sea salt
Today’s Menu: Fried Panko Coated Sandwich w/ Baked Crinkle Fries
A Panko Crusted Cod Sandwich! Sound good, it is good! I purchased a nice size Cod fillet while at Kroger yesterday. It was big enough to cut in half to make a couple of sandwiches, one for dinner and one for lunch tomorrow. I rinsed the fillet off and rolled it in Flour that I had seasoned with Garlic Powder, Lemon Pepper, and Onion Powder. I then dipped it into Egg Beater’s, shaking off the excess. Then rolling the fillet in a Panko Bread Crumbs that I seasoned with Sea Salt and Paprika. I rolled the fillets until they were covered on both sides. I then lightly fried them about 4 minutes per side in Extra Virgin Olive Oil. They came out golden brown and delicious! I served it on a Healthy Life Whole Grain Bun along with a slice of Bordon’s Smoked Cheddar Cheese and also just a touch of Lemon Juice on the filet. The full recipe is at the end of the post, recipe makes 4 sandwiches.
Along with the sandwich I had a side of baked Alexia Crinkle Fries with a couple of splashes of Hunt’s Ketchup and a Diet Dr. Pepper. For dessert later a slice of fresh baked Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
(4) 4oz. Orange Roughy, Cod, or Tilapia Fillets
1c. Panko Italian Style Bread Crumbs
Sea Salt and Ground Black Pepper to taste
1tsp. Onion Powder
1/2 tsp. Lemon Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 1/2 Tbs. Extra Virgin Olive Oil
4 Buns or Hogie Rolls
Rinse fillets and pat dry. Mix the flour with onion powder, garlic powder, and lemon pepper. Press both sides of fillet into flour for a light dusting , shaking off any excess flour. Mix bread crumbs, sea salt, and paprika in a separate bowl. Meanwhile, heat Olive Oil in skillet. Dip floured fillets into Egg Beaters , allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss until both sides are covered. Place in oil and saute 4 minutes each side, or until fillet flakes easily with a fork.
Number of Servings: 4
Tags: Calorie, Cheese, Dietary fiber, Dietary Reference Intake, Egg Beater, Folic acid, Saturated fat, Trans fat
Tried a new Egg Beaters product for breakfast this morning, EGG BEATERS with 3 Cheese! Good Idea from Egg Beaters. Same calories as the regular Egg Beaters but with a hint of Cheese. Makes a good Scrambled Egg or Omlett. For breakfast I had a Scrambled Egg Beater topped with a Bob Evan’s Turkey Sausage that I had cut in half and served on a Healthy Life Whole Grain English Muffin. You can’t have too many options for breakfast!
EGG BEATERS with 3 Cheese
Cheese and eggs—quite possibly breakfast’s most perfect pair. Now this delicious duo comes in one convenient package with Egg Beaters® Three Cheese. Enjoy the flavor of three delicious cheeses plus all the great health benefits of Egg Beaters.
Fast Facts About Egg Beaters Three Cheese
Filled with real cheddar, Swiss, and provolone cheeses
Only 25 calories per serving
0.5 g of fat
< 5 mg of cholesterol
Now Available In:
15-oz carton with resealable pour spout (refrigerated)
Serving Size 3 Tbsp (46g)
Servings Per Container about 9
Amount Per Serving
Calories 25Calories from Fat 0
% Daily Value*
Total Fat .5g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 135mg 6%
Potassium 70mg 2%
Total Carbohydrate Less than 1g 0%
Dietary Fiber 0g 0%
Vitamin A 8% Vitamin C 0%
Calcium 0% Iron 4%
Vitamin D 4% Vitamin E 8%
Riboflavin 30% Vitamin B6 4%
Folic Acid 4% Vitamin B12 10%
Pantothenic Acid 8% Zinc 2%
Tags: Black pepper, Cheese, Fish, Hash Browns, Jungle Jim, Olive oil, Potato, Velveeta
I had Catfish Nuggets a couple of weeks ago and they turned out so good I’m having them for dinner tonight. I used 2 bowls to prepare the nuggets filling one with EggBeater’s seasoned with Paprika and in the other Italian Style Bread Crumbs. I seasoned the Catfish with McCormick Grinder Sea Salt and Black Peppercorn and then dipped each one in the Egg Beater’s, making sure each was well coated. Shaking off the excess Egg Beater I then rolled them in the Progresso Italian Style Bread Crumbs. I fried them in Extra Virgin Olive Oil on medium heat about 4 – 5 minutes, turning once. They came up golden brown and delicious! Catfish fries up so good. Baking Fish is a lot healthier but Catfish is a Fish that tastes better fried.
For sides I had Simply Potatoes Hash Browns and I also prepared an individual serving of Velveeta 2% Shells and Cheese. Easy to prepare, microwave 3 1/2 minutes, and just as good as fixing it from a box. For dessert later a bowl of Blue Bunny Frozen Chocolate/Vanilla Swirl Ice Cream.
Tags: Big Breakfast, Calorie, cook, Egg Beater, Healthy Life Whole Grain Bread, Home, Potato, Turkey
Breakfast: Cheese Omlett, Turkey Sausage Links, Steakhouse Seasoned Diced Potatoes, and Whole Grain Toast.
It had been quite some time since I had made a Big Breakfast. i usually like to keep the calories and carbs low to start the day but this morning I was really hungrey and a Big Breakfast sounded great to start this day off!
For my Cheese Omelett I used Egg Beaters, 2 egg equivalent 1/2 cup and a total of 50 calories and 0 carbs. I used Sargento Ultra Thin Colby/Jack Sliced Cheese, 2 slices 80 calories and 2 carbs. For the Sausage I used Bob Evan’s Turkey Sausage Links, 70 calories and 0 carbs for 2 links. The Diced Potatoes were Simply Potatoes Steakhose Seasoned Diced Potatoes, 80 calories and 19 carbs ( I only had a half serving of the potatoes ). Finally the toast I used Healthy Life Whole Grain Bread, 70 calories and 16 carbs for 2 slices. To drink I had a cup of Bigelow DeCaf Green Tea, fresh brewed. Along with the Saturday Morning Paper I was set! All in all not alot of calories and carbs but it was just a little more than I usuall have for Breakfast.
Tags: Calorie, Cooking, Egg, Egg Beater, Egg Beaters Florentine, Florence, Home, Spinach
Egg Beaters Florentine
Made with All Natural egg whites, Egg Beaters® Florentine has the vitamins and minerals you want from a shell egg, plus spinach, tomato, mozzarella cheese, and a subtle mix of Italian herbs for a satisfying breakfast.
Fast Facts About Egg Beaters Florentine
Filled with real spinach, tomato, and mozzarella cheese
*Only 30 calories per serving
*0.5 g fat
*≤ 5 mg cholesterol
Now Available In:
15-oz carton with resealable pour spout (refrigerated)
Egg Beaters Florentine Nutrition:
3 tbsp.: 30 calories, 0.5g fat, 150mg sodium, 2g carbs, <1g fiber, 0g sugars, 4g protein — PointsPlus® value 1*