ya know, this is probably my favorite breakfast dish....a crispy
Englsih muffin, Canadian bacon, poached eggs, and a lemony butter
sauce!!! F**ing Awsome!

"KYrain" > wrote in message
ups.com...
> ya know, this is probably my favorite breakfast dish....a crispy
> Englsih muffin, Canadian bacon, poached eggs, and a lemony butter
> sauce!!! F**ing Awsome!
>

I am not fond of hollandaise, but otherwise I am right with you!
I do like melted cheese on eggs.

On 2006-11-02, KYrain > wrote:
> ya know, this is probably my favorite breakfast dish....a crispy
> Englsih muffin, Canadian bacon, poached eggs, and a lemony butter
> sauce!!! F**ing Awsome!

You got that right! I'm jonesing already.

nb

KYrain wrote:
> ya know, this is probably my favorite breakfast dish....a crispy
> Englsih muffin, Canadian bacon, poached eggs, and a lemony butter
> sauce!!! F**ing Awsome!

It's Hollandaise sauce with lemon, get it right! I'd rather have eggs
florentine

KYrain wrote:
>
> ya know, this is probably my favorite breakfast dish....a crispy
> Englsih muffin, Canadian bacon, poached eggs, and a lemony butter
> sauce!!! F**ing Awsome!

Truly! My fave, too. I always ask for extra hollandaise sauce - it's
great on hash browns. Alas, too often when I've had eggs benedict, the
poached eggs were way overcooked.

Forewarning - do not order eggs benedict at Perkins. They can't
properly poach an egg at all! I finally discovered why - Perkins nuked
the eggs! Or at least that was a few years ago because it's been years
since I've gone to any Perkins.

Sky

cybercat wrote:
> "KYrain" > wrote in message
> ups.com...
> > ya know, this is probably my favorite breakfast dish....a crispy
> > Englsih muffin, Canadian bacon, poached eggs, and a lemony butter
> > sauce!!! F**ing Awsome!
> >
>
> I am not fond of hollandaise, but otherwise I am right with you!
> I do like melted cheese on eggs.
Hope you're not thinking that there is cheese in Hollandaise, because
there isn't any.

Oh pshaw, on Thu 02 Nov 2006 11:43:52a, KYrain meant to say...

> ya know, this is probably my favorite breakfast dish....a crispy
> Englsih muffin, Canadian bacon, poached eggs, and a lemony butter
> sauce!!! F**ing Awsome!

Agreed! I rarely make it for myself, but it's #1 on my list of breakfasts to
order in a decent restaurant. Two of the most memorable I've had were at the
Plaza and the Waldorf.

--
Wayne Boatwright
__________________________________________________

That's one small step for a man, and a thousand
huge ones for a millipede.

KYrain wrote:

> ya know, this is probably my favorite breakfast dish....a crispy
> Englsih muffin, Canadian bacon, poached eggs, and a lemony butter
> sauce!!! F**ing Awsome!

What would you call them if you substituted *real* bacon
for Canadian bacon (I could never get very excited about
that stuff)?

Only trouble with making Eggs Benedict is that it's too much
work. If only one could buy a good pre-made hollandaise sauce.
I don't want to do that much work on the weekends before
breakfast. ;-)

Kate, craving Eggs Whatever for breakfast


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 2006-11-03, Kate Connally > wrote:

> What would you call them if you substituted *real* bacon
> for Canadian bacon (I could never get very excited about
> that stuff)?

I'd still call it eggs benedict. If I did use bacon, I'd dice it or
fry crispy and crumble to make it easier to cut on the muffin. I
prefer a slice of cured ham to canadian or regular bacon. The best
e/b I've ever experienced substituted dungeness crab meat for the
bacon. Mmmm-HHmmM!

> Only trouble with making Eggs Benedict is that it's too much
> work.

Funny how really great things turn out that way.

> If only one could buy a good pre-made hollandaise sauce.

You can. It's called a restaurant.

nb

Kate Connally wrote:
>
>
> What would you call them if you substituted *real* bacon
> for Canadian bacon (I could never get very excited about
> that stuff)?

What is "real bacon". The stuff side bacon that most people think
of as bacon is mostly bad and such a poor quality but of meat
that it has to be cured and sometimes smoked to make it taste
good. "Canadian Bacon" is a hard thing to find in Canada. I had
always assumed that they meant back bacon, or pea meal as most of
us here know it, a brined loin. I found Canadian Bacon at the
grocery store for the first time about a year ago and tried it.
It is a damned sight better than that greasy side bacon. It has
real meat, not just a ton of fat.

> Only trouble with making Eggs Benedict is that it's too much
> work. If only one could buy a good pre-made hollandaise sauce.
> I don't want to do that much work on the weekends before
> breakfast. ;-)



Good things sometimes require a bit of work, but Eggs Benadict
doesn't seem like that much work. The bacon sits in a frying
pan. The eggs simmer in water. The English Muffins get split. The
only labour intensive part is making the Hollandaise, and that
just takes a few minutes.

notbob wrote:
>
>> Only trouble with making Eggs Benedict is that it's too much
> > work.
>
> Funny how really great things turn out that way.
>
> > If only one could buy a good pre-made hollandaise sauce.
>
> You can. It's called a restaurant.

And then there is Knorr's Hollandaise mix, which is pretty good.

On 2006-11-03, Dave Smith > wrote:

> only labour intensive part is making the Hollandaise, and that
> just takes a few minutes.

It's the prep that takes the time. Melt the butter, separate the
eggs, squeeze the lemon, measure adjuncts, etc. Mise en place is a
must to pull off hollandaise. But, worth every second. I cheat in
only one area. I quickly pan fry my eggs over easy. Same results,
less hassle. Though I can do it, there's just something that puts me
off about s/b eggs actually boiled in water.

nb

On 2006-11-03, Dave Smith > wrote:

> And then there is Knorr's Hollandaise mix, which is pretty good.

BrAAAAAAAAAghp!!!

Oooohh!.... wrong answer.

Sorry, constestant. The board goes to zero! The correct answer is
"what are fresh egg yolks used for?". Anything else will get your official
"foodie" rating degraded to "fast food fool" till you get a clue.

nb

One time on Usenet, notbob > said:

<snip>

> Mise en place is a must to pull off hollandaise.
^^^^^^^^^^^^^^^
I had to look this phrase up up:

http://en.wikipedia.org/wiki/Mise_en_place

Depending on the dish, I do that when I cook -- now I know what
to call it besides just being anal... ;-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

On 2006-11-03, Little Malice > wrote:

> Depending on the dish, I do that when I cook -- now I know what
> to call it besides just being anal... ;-)

LOL!!.... good one, Lil'.

I'm about as lazy as you can get and prefer prepping as I go. You
know, grate the cheese while the miropoix is sauteing, etc. But,
there are just some dishes and/or cooking methods that absolutely
require it. Stir fry is a good example. When you do real stir fry in
a smoking hot wok, there's not time for prep. All ingredients must be
ready and instantly accessible. I wonder what the Chinese call it.

nb

Dave Smith wrote:
> notbob wrote:
>>
>>> If only one could buy a good pre-made hollandaise sauce.
>>
>> You can. It's called a restaurant.
>
> And then there is Knorr's Hollandaise mix, which is pretty good.

I was about to cast my vote for the Knorr's mix, too. As a mix goes it's
not bad stuff

Jill

notbob wrote:
> On 2006-11-03, Dave Smith > wrote:
>
>> only labour intensive part is making the Hollandaise, and that
>> just takes a few minutes.
>
> It's the prep that takes the time. Melt the butter, separate the
> eggs, squeeze the lemon, measure adjuncts, etc. Mise en place is a
> must to pull off hollandaise. But, worth every second. I cheat in
> only one area. I quickly pan fry my eggs over easy. Same results,
> less hassle. Though I can do it, there's just something that puts me
> off about s/b eggs actually boiled in water.
>
> nb

I agree, it wouldn't be a true eggs benedict but poached eggs just don't
hold that much appeal. Once in a great while, maybe...

jmcquown wrote:
>
>
> > It's the prep that takes the time. Melt the butter, separate the
> > eggs, squeeze the lemon, measure adjuncts, etc. Mise en place is a
> > must to pull off hollandaise. But, worth every second. I cheat in
> > only one area. I quickly pan fry my eggs over easy. Same results,
> > less hassle. Though I can do it, there's just something that puts me
> > off about s/b eggs actually boiled in water.
> >
> > nb
>
> I agree, it wouldn't be a true eggs benedict but poached eggs just don't
> hold that much appeal. Once in a great while, maybe...


It would be a a boring world if we all had the exact same taste,
but I have to say that poached is my favourite way to have eggs.
It is one of the more labour intensive ways to do them, but I
think it is worth the extra effort. I have a poached thingy, but
I prefer to do them in the water. My wife's preferred mode is
omelette, and that is probably my least favourite. I don't even
like the smell of omelette cooking.

notbob wrote:
>
> On 2006-11-03, Dave Smith > wrote:
>
> > And then there is Knorr's Hollandaise mix, which is pretty good.
>
> BrAAAAAAAAAghp!!!
>
> Oooohh!.... wrong answer.
>
> Sorry, constestant. The board goes to zero! The correct answer is
> "what are fresh egg yolks used for?". Anything else will get your official
> "foodie" rating degraded to "fast food fool" till you get a clue.


Says the guys who uses fried eggs for Eggs Benedict :-)

On 2006-11-03, Dave Smith > wrote:

> Says the guys who uses fried eggs for Eggs Benedict :-)

If cooked right, there's no diff. Solid egg white and runny yolk.

nb

notbob wrote:

> I'd still call it eggs benedict. If I did use bacon, I'd dice it or
> fry crispy and crumble to make it easier to cut on the muffin. I
> prefer a slice of cured ham to canadian or regular bacon. The best
> e/b I've ever experienced substituted dungeness crab meat for the
> bacon. Mmmm-HHmmM!

I like lots of Eggs Benedict variations. I especially like adding at least
one vegetable: I think adding a tomato slice, asparagus, spinach, green
beans, or an artichoke heart enhances the flavor combination nicely.

I like to pan-cook smoked salmon in butter until it starts to turn crispy,
and substitute that for the bacon. I do like using crabmeat or crabcakes,
but the salmon adds that smoky flavor.

I make a kind of southwestern egg dish with cornbread, chipotle-and-garlic
sausage patties, poached eggs, and a habañero Mornay sauce, but I think
that's really too far afield from the original to be called "benedict."


Bob

Oh pshaw, on Fri 03 Nov 2006 10:01:35p, skyhooks meant to say...

> sf wrote:
>>
>> On Fri, 3 Nov 2006 15:23:51 -0600, "jmcquown" >
>> wrote:
>>
>> >I was about to cast my vote for the Knorr's mix, too. As a mix goes
it's
>> >not bad stuff
>>
>> I've never tried Knorr.... seemed like a lot of work. LOL
>>
>> --
>> See return address to reply by email
>
> The Knorr hollandaise dry mix is pretty good - so is the Knorr bernaise
> sauce mix too. It does use a half-stick of butter <G> and a cup of
> milk. Hmm.... I'll have to try adding some poppy seeds to the
> hollandaise next time ;D
>
> Sky
>

I've never tried a dry mix for any sauce. Perhaps I should sometime. I
usually make a "blender hollandaise" unless I feel like spending more time
with the traditional method. The blender method is quick, foolproof, and
never breaks or separates. Poppy seeds do sound like an interesting
addition.

--
Wayne Boatwright
__________________________________________________

Cats must try to kill the curlicues of ribbon on
the finished packages.

On 2 Nov 2006 10:43:52 -0800, "KYrain" >
wrote:

>ya know, this is probably my favorite breakfast dish....a crispy
>Englsih muffin, Canadian bacon, poached eggs, and a lemony butter
>sauce!!! F**ing Awsome!

Me too! I even make it at home (but do it the lazy way.... soft
boiled egg and Aunt Penny's hollandaise in a can).

OK, here's the big question.... tomato or no tomato?

--
See return address to reply by email

On Thu, 2 Nov 2006 13:57:50 -0500, "cybercat" >
wrote:

>I do like melted cheese on eggs.

Do you melt the cheese before or after you put it on the egg.... or
are you talking about cheese omelets?

--
See return address to reply by email

On Thu, 2 Nov 2006 14:43:41 -0600, "jmcquown" >
wrote:

> I'd rather have eggs florentine

Daaaaaymn. That's good too! I just finished dinner, but I'm getting
hungry for breakfast already.


--
See return address to reply by email

On Fri, 3 Nov 2006 15:23:51 -0600, "jmcquown" >
wrote:

>I was about to cast my vote for the Knorr's mix, too. As a mix goes it's
>not bad stuff

I've never tried Knorr.... seemed like a lot of work. LOL


--
See return address to reply by email

sf wrote:
>
> On Fri, 3 Nov 2006 15:23:51 -0600, "jmcquown" >
> wrote:
>
> >I was about to cast my vote for the Knorr's mix, too. As a mix goes it's
> >not bad stuff
>
> I've never tried Knorr.... seemed like a lot of work. LOL
>
> --
> See return address to reply by email

The Knorr hollandaise dry mix is pretty good - so is the Knorr bernaise
sauce mix too. It does use a half-stick of butter <G> and a cup of
milk. Hmm.... I'll have to try adding some poppy seeds to the
hollandaise next time ;D

Sky

Wayne Boatwright wrote on 03 Nov 2006 in rec.food.cooking

> I've never tried a dry mix for any sauce. Perhaps I should sometime.
> I usually make a "blender hollandaise" unless I feel like spending
> more time with the traditional method. The blender method is quick,
> foolproof, and never breaks or separates. Poppy seeds do sound like
> an interesting addition.
>
> --
> Wayne Boatwright
>

Post Your version please.

Oh pshaw, on Sat 04 Nov 2006 03:03:58a, Mr Libido Incognito meant to say...

> Wayne Boatwright wrote on 03 Nov 2006 in rec.food.cooking
>
>> I've never tried a dry mix for any sauce. Perhaps I should sometime.
>> I usually make a "blender hollandaise" unless I feel like spending
>> more time with the traditional method. The blender method is quick,
>> foolproof, and never breaks or separates. Poppy seeds do sound like
>> an interesting addition.
>>
>> --
>> Wayne Boatwright
>>
>
> Post Your version please.

Alan, this recipe appeared in the cookbook that came with the Osterizer I
bought back in 1968. I still use both. It's a fairly standard recipe that
I've also seen elsewhere.

3 egg yolks
2 tablespoons fresly squeezed lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon salt
pinch cayenne
1/2 cup unsalted butter, melted and hot

Combne all ingredients except butter in blender jar. Blend a few seconds
on low speed until smooth. Increase blender speed to medium-high or high,
depending on power of blender. Immediately begin pouring butter in a very
slow steady stream. Blend a few seconds after all butter has been added,
until the sauce is smooth and creamy. Use immediately, or hold over hot
water until serving time.

I sometimes add a half teaspoon or so of minced fresh tarragon.

--
Wayne Boatwright
__________________________________________________

Cats must try to kill the curlicues of ribbon on
the finished packages.

Oh pshaw, on Sat 04 Nov 2006 08:34:42a, notbob meant to say...

> On 2006-11-04, Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> 1/2 cup unsalted butter, melted and hot
>>
>> Combne all ingredients except butter in blender jar. Blend a few
>> seconds on low speed until smooth. Increase blender speed to
>> medium-high or high, depending on power of blender. Immediately begin
>> pouring butter in a very slow steady stream. Blend a few seconds after
>> all butter has been added,
>
> While this technically qualifies as Hollandaise and it can be argued
> Hollandaise can be made without eggs altogether, it's a less than
> quality product. A superior Hollandaise is produced by actually
> cooking and thickening the yolks before adding the butter.

Perhaps so, but I make it both ways and do not find a discernable
difference.

--
Wayne Boatwright
__________________________________________________

Cats must try to kill the curlicues of ribbon on
the finished packages.

On Fri, 03 Nov 2006 17:07:00 GMT, unge (Little
Malice) wrote:

>One time on Usenet, notbob > said:
>
><snip>
>
>> Mise en place is a must to pull off hollandaise.
> ^^^^^^^^^^^^^^^
>I had to look this phrase up up:
>
>http://en.wikipedia.org/wiki/Mise_en_place
>
>Depending on the dish, I do that when I cook -- now I know what
>to call it besides just being anal... ;-)

My grandmother used to say: "A place for everything and everything in
its place".

--
See return address to reply by email

On 2006-11-04, Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> 1/2 cup unsalted butter, melted and hot
>
> Combne all ingredients except butter in blender jar. Blend a few seconds
> on low speed until smooth. Increase blender speed to medium-high or high,
> depending on power of blender. Immediately begin pouring butter in a very
> slow steady stream. Blend a few seconds after all butter has been added,

While this technically qualifies as Hollandaise and it can be argued
Hollandaise can be made without eggs altogether, it's a less than
quality product. A superior Hollandaise is produced by actually
cooking and thickening the yolks before adding the butter.

nb

notbob wrote on 04 Nov 2006 in rec.food.cooking

> A superior Hollandaise is produced by actually
> cooking and thickening the yolks before adding the butter.
>
> nb
>

Yeah so what's your point?

On 2006-11-04, Mr Libido Incognito > wrote:

> Yeah so what's your point?

Well, if you didn't get it the first time.....

nb

Oh pshaw, on Sat 04 Nov 2006 12:14:44p, Jean B. meant to say...

> Wayne Boatwright wrote:
>> Alan, this recipe appeared in the cookbook that came with the Osterizer
>> I bought back in 1968. I still use both. It's a fairly standard
>> recipe that I've also seen elsewhere.
>>
>> 3 egg yolks
>> 2 tablespoons fresly squeezed lemon juice
>> 1/2 teaspoon dry mustard
>> 1/4 teaspoon salt
>> pinch cayenne
>> 1/2 cup unsalted butter, melted and hot
>>
>> Combne all ingredients except butter in blender jar. Blend a few
>> seconds on low speed until smooth. Increase blender speed to
>> medium-high or high, depending on power of blender. Immediately begin
>> pouring butter in a very slow steady stream. Blend a few seconds after
>> all butter has been added, until the sauce is smooth and creamy. Use
>> immediately, or hold over hot water until serving time.
>>
>> I sometimes add a half teaspoon or so of minced fresh tarragon.
>>
> Now, see, you actually use a decent amount of lemon juice. I
> have not seen the use of mustard--which sounds good to me.

Yes, it has a nice lemony flavor, as I think it should. I'd have never
thought of the mustard myself, but this was a recipe I found in my earlier
years of cooking. It's always been a hit.

--
Wayne Boatwright
__________________________________________________

A light heart lives long.

One time on Usenet, notbob > said:
> On 2006-11-03, Little Malice > wrote:
>
> > Depending on the dish, I do that when I cook -- now I know what
> > to call it besides just being anal... ;-)
>
> LOL!!.... good one, Lil'.

I love that nickname, BTW -- thanks!

> I'm about as lazy as you can get and prefer prepping as I go. You
> know, grate the cheese while the miropoix is sauteing, etc. But,
> there are just some dishes and/or cooking methods that absolutely
> require it. Stir fry is a good example. When you do real stir fry in
> a smoking hot wok, there's not time for prep. All ingredients must be
> ready and instantly accessible. I wonder what the Chinese call it.

Good question...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Wayne Boatwright wrote:
> Alan, this recipe appeared in the cookbook that came with the Osterizer I
> bought back in 1968. I still use both. It's a fairly standard recipe that
> I've also seen elsewhere.
>
> 3 egg yolks
> 2 tablespoons fresly squeezed lemon juice
> 1/2 teaspoon dry mustard
> 1/4 teaspoon salt
> pinch cayenne
> 1/2 cup unsalted butter, melted and hot
>
> Combne all ingredients except butter in blender jar. Blend a few seconds
> on low speed until smooth. Increase blender speed to medium-high or high,
> depending on power of blender. Immediately begin pouring butter in a very
> slow steady stream. Blend a few seconds after all butter has been added,
> until the sauce is smooth and creamy. Use immediately, or hold over hot
> water until serving time.
>
> I sometimes add a half teaspoon or so of minced fresh tarragon.
>
Now, see, you actually use a decent amount of lemon juice. I
have not seen the use of mustard--which sounds good to me.

--
Jean B.

notbob wrote:
> On 2006-11-04, Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> 1/2 cup unsalted butter, melted and hot
>>
>> Combne all ingredients except butter in blender jar. Blend a few seconds
>> on low speed until smooth. Increase blender speed to medium-high or high,
>> depending on power of blender. Immediately begin pouring butter in a very
>> slow steady stream. Blend a few seconds after all butter has been added,
>
> While this technically qualifies as Hollandaise and it can be argued
> Hollandaise can be made without eggs altogether, it's a less than
> quality product. A superior Hollandaise is produced by actually
> cooking and thickening the yolks before adding the butter.
>
> nb

The blender method works just fine, IMNSHO.

--
Jean B.

: notbob wrote:
: > On 2006-11-04, Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
: >
: >> 1/2 cup unsalted butter, melted and hot
: >>
: >> Combne all ingredients except butter in blender jar. Blend a few seconds
: >> on low speed until smooth. Increase blender speed to medium-high or high,
: >> depending on power of blender. Immediately begin pouring butter in a very
: >> slow steady stream. Blend a few seconds after all butter has been added,
: >
: > While this technically qualifies as Hollandaise and it can be argued
: > Hollandaise can be made without eggs altogether, it's a less than
: > quality product. A superior Hollandaise is produced by actually
: > cooking and thickening the yolks before adding the butter.
: >
: > nb

: The blender method works just fine, IMNSHO.

If you like to get Salmonella, then go ahead and eat raw eggs. Yuk!
Hollandaise needs to be thickened (and pasteurized!) over gentle heat.

notbob wrote:
> On 2006-11-04, Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
> > 1/2 cup unsalted butter, melted and hot
> >
> > Combne all ingredients except butter in blender jar. Blend a few seconds
> > on low speed until smooth. Increase blender speed to medium-high or high,
> > depending on power of blender. Immediately begin pouring butter in a very
> > slow steady stream. Blend a few seconds after all butter has been added,
>
> While this technically qualifies as Hollandaise and it can be argued
> Hollandaise can be made without eggs altogether, it's a less than
> quality product. A superior Hollandaise is produced by actually
> cooking and thickening the yolks before adding the butter.
>
> nb

Nobody liked it when I posted this recipe either, Wayne. It's the only
way my mom ever made Hollandaise. Folks round here called it lemon
mayo. Whatever- tastes good on eggs, asparagus or broccoli so its good
enough for me!