Sunday morning eggs

Sunday morning eggs

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CHEF RON'S SUNDAY MORNING EGGS
SERVES 7-8
PREP TIME: 20 MINUTES

INGREDIENTS:
8 LARGE EGGS
1 PACKAGE FROZEN CHOPPED SPNACH
1 LARGE TOMATO
1/2 POUND BACON, CHOOKED CRISP
4 ENGLISH MUFFINS
1/4 CUP HOLLANDAISE SAUCE

HOLLANDAISE SAUCE: 2 EGG YOKS, 2 TABLESPOONS FRESH LEMON JUICE, 1 TABLESPOON HOT WATER, 3/4 CUP BUTTER (1 1/2 STICKS)

     - PLACE EGG YOLKS, LEMON JUICE & WATER INTO METAL BOWL. HOLD OVER BOILING WATER AND WHISK FOR 30 SECOND UNTIL MIXTURE THICKENS SLIGHTLY. SLOWLY WHISK IN THE MELTED BUTTER UNTIL SAUCE IS THICK. KEEP WARM UNTIL READY TO SERVE.


PREPARATION:
IN WIDE FRYING PAN, BRING WATER TO A BOIL FOR POACHING THE EGGS. ADD EGGS AND POACH UNTIL WHITES ARE DONE, EGG YOLKS AND STILL SOFT - ABOUT 3 MINUTES.

MEANWHILE, COOK SPINACH ACCORDING TO PACKAGE DIRECTIONS. DRAIN.

CUT THE TOMATO INTO 8 THIN SLICES

SPLIT & TOAST THE MUFFINS.

PLACE ENGLISH MUFFINS ON SERVING PLATES. TOP EACH HALF WITH A TOMATO SLICE, COOKED BACON, A LAYER OF SPINACH AND THEN WITH A POACHED EGG. SPOON HOLLANDAISE SAUCE ACROSS THE TOP OF EACH STACK, SO THAT THE VARIOUS COLORS OF THE STACK ARE EXPOSED. SERVE IMMEDIATELY.

GDA Cooking - August 17, 2012

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