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.

Breakfast Burrito

2 strips bacon, diced
1 cup frozen hash browns
1 small red potato, cooked
1 tablespoon chopped onion
2 eggs, beaten
1/8 cup cheddar cheese, grated
dash salt
dash pepper
3 flour tortillas, heated

Fry bacon in a small pan until very crispy and there is hardly any fat. Remove from the pan, and set aside. Drain off all but about 1 tablespoon of the bacon fat. Put the hash browns, potato and onion into the pan and cook. Add salt and pepper to taste. Stir occasionally until the potatoes are nicely browned. Pour the eggs over the potatoes and cook. Stir until almost set. Toss in the cheese and bacon. Stir. Scoop into warm tortillas and roll to form a burrito. Serves 3.

Farmer's Breakfast

3 baked or microwaved potatoes, skinned and diced
1/2 green pepper
1/2 small onion
8 ounces cooked bacon
4 ounces grated cheddar cheese
4 eggs

Cook potatoes and bacon, dice pepper and onion. Coat bottom of 9 inch skillet with bacon grease, cook pepper, potatoes and onion until browned on one side, turn add salt and pepper to taste, add bacon grease as needed. Crack eggs over and cover skillet. Cook eggs until set. Top with bacon. Top with cheese and allow to melt. Serves 2 to 3.

Open Faced Apple Cream Cheese Muffins

2 split English muffins
2 tablespoons cream cheese
1 tablespoon brown sugar
1 large tart apple, cored and thinly sliced
1 teaspoon sugar
pinch cinnamon
2 teaspoons butter

Preheat the broiler. Place the English muffins on a cookie sheet. In a small bowl mix together the cream cheese and brown sugar. Spread the mixture over the English muffins. Arrange the apple slices over the cream cheese mixture. Sprinkle with the sugar and cinnamon. Dot the apples with the butter. Broil for 5 to 7 minutes or until the apples are golden brown and soft. Cool slightly and serve warm. Makes 2 Servings.

Orange Waffles

1 tablespoon active dry yeast
1 cup freshly squeezed orange juice, warmed (about 120 degrees)
1/2 cup lowfat soy milk, at room temperature
1 tablespoon oil
1 teaspoon vanilla extract
1/8 teaspoon orange oil or 1 tablespoon grated orange rind
1/2 teaspoon salt
2 1/4 cup whole wheat pastry flour
1 teaspoon baking powder

Dissolve yeast in warm orange juice and let sit for 10 minutes. Add remaining ingredients and stir well for several minutes. Let batter rest, covered, in a warm spot for 30 minutes. Heat waffle iron, pour in the appropriate amount of batter for your specific model, and spread to the edges of the waffle iron. Close and cook until gently browned. Serves 3.

Incredible Brie Omelet



2 tablespoons butter

2 tablespoons green onion

4 eggs

1/4 cup milk

1/8 teaspoon pepper

2 ounces chopped brie with skin removed

4 slices cooked bacon

3 tablespoons coarsely toasted pecans



Melt butter in omelet pan. Sauté onion until tender.



Combine eggs, milk and pepper. Increase heat to

medium.



Pour egg mixture into omelet pan. Stir once and cook

until edges begin to set.



Using a fork, gently pull the edges of the eggs away

from the sides of the pan so that the uncooked portion

flows under the cooked edges.



Continue until most of the egg mixture is set but the

surface of the omelet is slightly wet.



Sprinkle cheese, bacon and nuts over the top of the

omelet.



Fold in half and cut into two pieces.

Breakfast Pocket



Ingredients



1/2 whole-wheat pita

1/2 cup (2 ounces) grated light Jarlsberg

1/2 cup jarred roasted peppers

Preparation

Heat oven to 400° F.



Fill the pita half with the Jarlsberg and peppers. Place on a baking

sheet and transfer to oven. Cook until the Jarlsberg has melted, 5 to

7 minutes.

Yield



Makes 1 serving

Real Simple, FEBRUARY 2007

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.