I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Saturday, January 16, 2016

Eggs Benedict

4 English muffins
8 slices Canadian bacon
8 eggs
1 recipe Blender Hollandaise sauce

Warm bacon briefly in skillet or microwave.  Toast and butter muffins. 
 
Poach eggs. [Crack egg into small bowl.  Slip each egg into a pan of simmering water, bring back to simmer and turn off burner or turn to lowest setting.  Remove eggs when they reach desired consistency.  Scoop water over eggs if they are not covered.  To help prevent sticking, swirl the water as you put each egg in the pan. When done, remove egg from pan with a slotted spoon.] 
 
Top each muffin half with one slice bacon and a poached egg.  Cover with a tablespoon or two of Hollandaise sauce. 
 
Serve in a condo at Daytona Beach to friends who may mistake it for Eggs McMuffin until their first bite
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