Sub Rosa is a virtual stealth restaurant and underground wine bar located in Dundee, Oregon - quite underground and secret. This is a tongue and c...
Considered one of our grocery staples, eggs find their way onto grocery lists everywhere every week. They find their way into every meal of the day and desserts as well. It's hard to beat the versatility of an egg and nutritionally speaking, it's a power house! Beyond that, you can pick up a carton of eggs for a bit over a dollar and the meals and treats you can make with them are amazing. They help your wallet while letting you be creative. They really are incredible ingredients!
Eggs on their own - boiled, poached, fried or scrambled - can be an amazing part of a great breakfast. Add other fun ingredients and it can be divine! And you need not break the bank to put together a great meal, either. Eggs are inexpensive and many of the ingredients that play nice with them are as well. This month, I'm sharing two great egg-centric recipes that find themselves to my breakfast table regularly.
The first is a simple twist on Eggs Benedict. The poached egg and English muffin are still in place, but sliced ripe tomatoes take the place of ham to make it a healthier and vegetarian-friendly dish and the traditional Hollandaise sauce is replaced with a tangier sauce that takes advantage of simple ingredients you're likely to have around the house.
The second is a yummy baked eggs recipe that combines a few simple ingredients in a way that allows your morning to be lazy without losing that indulgent breakfast you've been dreaming about. I'm particularly fond of this recipe because it literally takes a few minutes to toss together and you can curl up with a cup of coffee and the paper while it bakes. Now that's a lazy weekend brunch!
As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!
Forget Benedict! This is a younger cousin, Barry, with a flair for tangy sauces and a lighter presentation. Enjoy!
2 T. butter
1/4 c. all-purpose flour
1 1/2 c. milk
1/2 c. buttermilk
1 T. Ranch dressing mix
1/4 tsp. salt
1/4 tsp. pepper
4 English muffins
8 thick slices of tomato -- heirlooms are a special treat
Melt the butter in a medium-size heavy saucepan over medium heat; whisk in the flour until smooth. Cook for 1 minute, whisking constantly. Gradually whisk in the 1 1/2 cups milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until mixture is thickened and bubbly. Remove from the heat, and whisk in the buttermilk and remaining ingredients.
Meanwhile, poach the four eggs and toast the English muffins. Arrange the muffins halves on serving plates and place a slice of tomato on each half. Carefully spoon a poached egg over each and drizzle with the prepared sauce. Serve immediately.
Preheat the oven to 350 degrees F. Place one teaspoon of butter, an egg and one tablespoon of milk or heavy cream into each of four ramekins. Season as desired and bake in the preheated oven for 15-20 minutes or until the eggs are baked to the desired consistency. Serve hot with bread and shredded cheese and sliced green onions, if desired.