Subj : Re: Stuffed Eggs
To   : Shawn Highfield
From : Dave Drum
Date : Mon Nov 11 2024 05:45:00

-=> Shawn Highfield wrote to Dave Drum <=-

SH>> Good genes in the Drum clan!
DD> Nah. Just Levis and Wranglers.  Bv)=

SH> Laugh

DD> My breakfast eggs are generally basted (steamed really if at a
DD> restaurant) and I eat the whites separately, drain the yolks over my
DD> crispy cokked potatoes then use the non-liquid part of the yolk and
DD> some crispy bacon to turn the toast into a bacon & egg sandwich.

SH> Sounds good.  I mostly poach them if I want a hot egg, sometimes fry if
SH> we're having bacon. :)

Never cared much for poached eggs. Unless I'm getting hoity-toity and
having Eggs Benedict.

DD> Here's a different take on hen fruit. I'll probably never make this
DD> but I have eaten (and enjoyed) it more than once. One place uses
DD> shredded Parm or Grana Padano (poor man's Parm) in place of the Swiss
DD> Ementhal cheese. That's even better in my book.

SH> It sounds great, but is just too much work.   hahaha

Which is why I'll probably never make it. But I do  enjoy - when I'm in
the mood.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mini Bagel Eggs Benedict
Categories: Five, Breads, Pork, Citrus
     Yield: 4 servings

     4 lg Eggs
     4 sl Canadian bacon
     4 lg Egg yolks
     2 tb Water
     2 tb Lemon juice
   3/4 c  Butter; melted
     2    Miniature bagels; split,
          - lightly toasted
          Chopped green onions or
          - chives; opt

 Place 2" - 3" of water in a large saucepan or skillet
 with high sides. Bring to a boil; adjust heat to
 maintain a gentle simmer. Break 4 cold eggs, 1 at a
 time, into a small bowl; holding bowl close to surface
 of water, slip egg into water.

 Cook, uncovered, until whites are completely set and
 yolks begin to thicken but are not hard, 3-5 minutes.
 Using a slotted spoon, lift eggs out of water. Remove to
 a paper towel-lined plate; keep warm.

 Meanwhile, in a large skillet over medium heat, cook
 bacon until lightly browned, 2-3 minutes on each side.
 Remove and keep warm.

 In top of a double boiler or a metal bowl over simmering
 water, whisk egg yolks, water and lemon juice until
 blended; cook until mixture is just thick enough to coat
 a metal spoon & temperature reaches 160oF/71oC, whisking
 constantly. Reduce heat to very low. Very slowly drizzle
 in warm melted butter, whisking constantly.

 To serve, top each bagel half with bacon, poached egg
 and sauce. If desired, garnish with green onions or
 chives.

 Theresa Ravencraft, Marysville, Ohio

 Makes: 4 servings

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

MMMMM

... "In cooking you've got to have a what-the-hell attitude." -- Julia Child
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