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I'm all for trying things that are different, but sometimes there's something wonderful about the classics. Gourmet meals or ingredients are fun to enjoy and experiment with, but sometimes all I want is a plate of macaroni and cheese. That's why I'm featuring a classic breakfast recipe this month: eggs benedict.
Now, I've tried a lot of variations on the basic recipe. Many are good, some aren't. But instead of smoked salmon or wilted spinach, sometimes I really want the original ... with its smooth sauce and salty Canadian bacon. So, save the avocados and goat cheese for another day and a great experiment ... today is about paying tribute to the recipe that made us smile first!
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .
Cook the Canadian-style bacon in oil in a large skillet over medium-high heat for about 2 minutes on each side or until heated through. Place the bacon atop the toasted English muffin halves; cover and keep warm.
Combine 1" of water and the vinegar in a large skillet. Bring to boiling; reduce the heat. Break the eggs, 1 at a time, into a shallow bowl and slip into the water. Cover and simmer for 3 to 5 minutes or until the eggs are at desired doneness. Remove the eggs with a slotted spoon and place atop the bacon and muffins; cover and keep warm.
Place the yolks, lemon juice and cayenne pepper in a blender container. Cover and process a few seconds or until smooth. Heat the butter or margarine in a small saucepan until bubbly but not brown. With the blender lid ajar or through opening in center of blender lid and with blender running, slowly pour the melted butter or margarine over the egg mixture in a steady stream. Process the mixture a few seconds longer to thicken the sauce, if necessary.
Spoon the sauce over the eggs and sprinkle with paprika before serving.