|
|
Reply
| | From: Genie· (Original Message) | Sent: 10/5/2007 6:18 PM |
|
|
Reply
| | From: Genie· | Sent: 9/22/2008 1:38 AM |
Traditional Eggs Benedict
8 (1/2 oz.) Canadian bacon slices
Vegetable cooking spray
2 English muffins, split, toasted and buttered
4 large eggs, poached
Hollandaise Sauce
Ground black pepper
Paprika
Cook bacon in skillet coated with cooking spray over medium heat until
thoroughly
heated, turning once. Drain on paper towels.
Place 2 bacon slices on each muffin half. Top each with a poached egg, and
drizzle
evenly with Hollandaise Sauce. Sprinkle with pepper and paprika; serve
immediately.
Poached Eggs:
Add water to a depth of 3 inches in a large saucepan. Bring to a boil;
reduce heat, and
maintain at a light simmer. Add 1/2 teaspoon vinegar. Break eggs and slip
into water, one at
a time, as close as possible to surface of water. Simmer 3 to 5 minutes or to
desired degree of
doneness. Remove eggs with a slotted spoon. Trim edges, if desired.
Yield: 2 servings.
~~~Hollandaise Sauce~~~
4 large egg yolks
2 TB fresh lemon juice
1 cup butter, melted
1/4 tsp. salt
Whisk yolks in top of a double boiler; gradually whisk in lemon juice. Place
over hot
water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth;
whisk in salt.
Cook, whisking constantly, 10 minutes or until thickened and a thermometer
registers 160° F. Serve immediately.
Yield: 1-1/2 cups.
| |
|
Reply
| | From: Genie· | Sent: 10/6/2008 2:37 AM |
BLT Omelet
(1 serving)
2 large eggs 2 Tablespoons milk 1 teaspoon butter 6 Tablespoons chopped tomato 2 or 3 strips crispy cooked bacon - crumbled 1/2 cup shredded iceberg lettuce salt and pepper to taste Separate out about a teaspoon of crumbled bacon and a teaspoon of chopped tomato for use as garnish.
In a small mixing bowl, beat the eggs and milk together until frothy. Let this set for a couple minutes before cooking.
Melt the butter in a small skillet over medium-high heat.
Pour in egg mixture. As the egg starts to set, tilt the pan and lift the edges of the omelet to distribute more egg to the hot surface.
When the egg is almost completely set, sprinkle the tomato and bacon (that is not saved for garnish) over one half of the omelet. Fold omelet in half and slide onto a plate.
Cover with the lettuce and garnish with teaspoons of crumbled bacon and chopped tomato Add salt and pepper to taste.
Bacon! Lettuce! Tomato! Omelet! It's also good with a 1/4 cup of your favorite cheese added as a filling. The cool lettuce on top of the warm omelet is surprisingly good.
| |
|
Reply
| | From: Genie· | Sent: 10/6/2008 2:38 AM |
Alaskan Omelet
(1 serving)
1 8 ounce can salmon -- drained and flaked 2 large eggs 2 Tablespoons sour cream 2 Tablespoons butter 1/2 teaspoon fresh tarragon -- chopped salt and pepper to taste Drain the can of salmon and set aside.
In a small bowl, beat the eggs, sour cream and tarragon together. Season with salt and pepper if desired.
In a heavy, non-stick, oven-safe skillet: melt the butter at a heat setting just above medium. Tilt pan to completely cover bottom surface.
Preheat oven to 375 degrees.
Pour the eggs mixture into the skillet and let cook until the base is set.
Arrange the canned salmon over the soft top of the omelet.
Place the pan on the top shelf of the oven until omelet is set. (Took about 10 minutes in my oven).
Loosen the omelet in the pan and carefully fold in half.
| |
|
Reply
| | From: Genie· | Sent: 10/6/2008 2:41 AM |
Chicken Liver Omelette Filling
(2 servings
2 or 3 chicken livers 1/4 oz butter flour for dusting dash of sherry dash of salt chicken stock (to moisten) 1/2 teaspoon tomato paste) Sauté livers in butter in a heavy pan, then remove, slice & dust with flour. Return to pan and add a dash of sherry & stock. Stir together on high heat and then simmer for 2 or 3 minutes. Add tomato paste, give it a few more stirs then and spoon in a plain omelette before folding it over.
You'll never know unless you try it!
| |
|
Reply
| | From: Genie· | Sent: 10/6/2008 2:42 AM |
Denver Omelet
(2 servings)
4 large eggs 1 cup onion - chopped 1/2 cup red bell peppers - chopped 1/2 cup green bell peppers - chopped 1/2 cup cooked ham - diced 8 slices cooked bacon - drained and crumbled 2 Tablepoons butter 1/2 teaspoon salt 1/2 teaspoon pepper a couple drops drops of your favorite hot sauce (optional) Melt butter in a large skillet or on a griddle.
Saute onion, bell pepper, ham and bacon in the butter until the onion starts to become opaque.
In a small bowl, whip the eggs lightly. Add salt and pepper and hot sauce if desired.
Slowly, stir the eggs into mixture in skillet. Lightly brown on one side. Turn over and lightly brown other side.
You can omit the bacon for a more traditional Denver Omelet... but I like mine kinda meaty (sometimes I even add a slice of American cheese).
| |
|
Reply
| | From: Genie· | Sent: 10/6/2008 2:43 AM |
Farmer's Omelette
(1 serving)
3 large eggs a touch of heavy cream sausage - either pork or turkey onions bell pepper diced tomato seasoning cheese of choice (I like cheddar or jack) Brown sausage and saute onions, peppers, and tomatoes with seasoned salt and granulated garlic.
Beat 3 eggs adding the heavy cream and heat your skillet. I use a non stick 10-inches. Beat those eggs hard and put some air in them and your omelette will be nice and fluffy. When sausage is cooked and veggies are soft, mix them together and spread over egg mixture in skillet. Put a cover on the omelette and watch it does not burn. When top is dry put on cheese and fold onto a platter with your favorite side dishes. Enjoy.
| |
|
Reply
| | From: Genie· | Sent: 10/19/2008 2:17 AM |
Baked Omelet for 2
1/4 lb. thick cut bacon, cut into 1" pieces
1 TB unsalted butter
1 cup Yukon gold potato, diced
1/2 cup yellow onion, chopped
1 TB minced jalapeño pepper
5 extra large eggs
2 TB milk or cream
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 cup green onions, chopped (white and green parts)
1 cup (4 oz.) extra sharp Cheddar cheese, diced, + extra grated cheese, for
garnish
Preheat the oven to 350º F.
Sauté bacon in an 8" ovenproof sauté pan over medium low heat for 5 to 7
minutes, stirring
occasionally, until browned. Drain the bacon on paper towels and discard the
fat from the pan.
Add the butter to the pan, and then add the potato and yellow onion. Sauté
over medium low heat
for about 10 minutes, tossing occasionally, until the onion starts to brown
and the potato is tender
but firm.
Add the jalapeño pepper and cook for 30 seconds.
In a medium bowl, beat the eggs, milk, salt, and pepper together with a fork.
Stir in the green onions
and diced Cheddar cheese.
When the potato is cooked, add the bacon to the pan and pour over the egg
mixture. Place the pan
in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are
almost cooked in the center.
Sprinkle with a handful of grated Cheddar and bake for another minute. Serve
hot directly from the pan.
Makes: 2 servings.
| |
|
Reply
| | From: Genie· | Sent: 11/1/2008 10:05 PM |
Spahn House Famous Omelet Recipe
From Spahn House Bed and Breakfast, Senatobia, Mississippi,
This combination of an omelet1 and a souffle is light and fluffy, yet takes less than 20 minutes to make. If you get the ham from the deli, be sure to get one that is low in water content. Boiled ham2 will not work. It is also great for dinner. Don't miss the Western omelet and strawberry omelet variations. Prep Time: 20 minutes Cook Time: 10 minutes Ingredients: 5 egg whites at room temperature 1/4 teaspoon cream of tartar 4 egg yolks at room temperature 1/4 cup of water 1/4 teaspoon salt 1/4 teaspoon fresh pepper . For filling, blend together: 1/2 pound of Virginia ham, shaved and torn 1 cup shredded Cheddar cheese Preparation: Preheat oven to 375 degrees F. Make sure oven is hot.
In 9-inch (range to oven proof) skillet, heat one tablespoon butter.
In a mixing bowl, beat egg whites until frothy, add cream of tartar, beat until almost stiff. In second mixing bowl, beat egg yolks with water, salt, and pepper until thick and lemon colored. Fold egg yolks into egg whites gently. Put mixture into skillet and cook on medium-high for one minute. This allows bottom of omelet to set and begin to rise. Put skillet in center of oven for 10 to 12 minutes until lightly brown. Be careful not to slam doors, remember, there is a souffle in the oven! While omelet is cooking, warm ham3 and Cheddar cheese4 mixture in microwave for 1-1/2 minutes on high.
When omelet5 is done, remove from oven carefully. Pan handle is hot! Put filling on one half of omelet. With a dish towel to protect your hand from heat, fold other half over top of filling, cutting the back with a sharp knife so omelet won't break. Sprinkle cheese on top. Cut in half for one serving.
Yield: 2 servings
Variations: Western Omelet: Saute in 3 Tablespoons butter: 1/2 pound of sliced mushrooms6, 1/2 cup of diced green pepper, 1/4 cup on diced onion, and 1/2 pound of hot link-type sausage7. Blend in 1 cup of shredded Monterey Jack cheese. Cheese8 can be added to top of omelet for presentation.
Strawberry Omelet: 2-1/2 cups of fresh sliced strawberries9 tossed in 1/8 cup sugar and at least 1 cup fresh whipped cream (already whipped and sweetened with 1 Tablespoon sugar). When doing strawberry omelet, omit salt and pepper from egg yolk mixture but add two tablespoons sugar. Put two cups of sliced strawberries in omelet with 3/4 cup of whipped cream on top. After folding omelet over and cutting in half for serving, put remaining strawberries on top of omelet with dollop of whipped cream. Then, dust entire plate with confectioners sugar. This is so good, it is decadent!
Recipe Source: Spahn House Bed and Breakfast, Senatobia, Mississippi Reprinted with permission.
| |
|
|
|