CHRISIE MICKAEL

Fans Of Egg Benedict? Here come my recipe......

Eggs Benedict is the ultimate weekend or special occasion brunch. Making eggs benedict requires careful orchestration. You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken Hollandaise sauce, all at about the same time.That said, if you know how to toast an English muffin, know how to cook bacon, and know how to poach eggs, then the only element that is not your standard fare is the Hollandaise sauce, which is actually quite easy if you have a blender.

Quick Blender Hollandaise Recipe

Ingredients

1/2 cup (1 stick) unsalted butter
3 egg yolks
1 tablespoon fresh lemon juice
Salt and freshly ground pepper, to taste

Directions

1. Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.
2. Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.
3. With the blender running, gradually add the clarified butter in a thin stream.
4. Season with salt and pepper, and it’s ready! The sauce should be served immediately.

Ingredients

1/2 cup (1 stick) unsalted butter
3 egg yolks
1 tablespoon fresh lemon juice
Salt and freshly ground pepper, to taste

Directions

1. Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.
2. Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.
3. With the blender running, gradually add the clarified butter in a thin stream.
4. Season with salt and pepper, and it’s ready! The sauce should be served immediately.

Ingredients

1/2 cup (1 stick) unsalted butter
3 egg yolks
1 tablespoon fresh lemon juice
Salt and freshly ground pepper, to taste

Directions

1. Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.
2. Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.
3. With the blender running, gradually add the clarified butter in a thin stream.
4. Season with salt and pepper, and it’s ready! The sauce should be served immediately.

Blender Hollandaise

10 Tbsp unsalted butter
3 egg yolks
1 Tbsp lemon juice
1/2 teaspoon salt

Directions

1. Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.
2. Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.
3. With the blender running, gradually add the clarified butter in a thin stream.
4. Season with salt and pepper, and it’s ready! The sauce should be served immediately.

Ingredients

1/2 cup (1 stick) unsalted butter
3 egg yolks
1 tablespoon fresh lemon juice
Salt and freshly ground pepper, to taste

Directions

1. Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.
2. Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.
3. With the blender running, gradually add the clarified butter in a thin stream.
4. Season with salt and pepper, and it’s ready! The sauce should be served immediately.

Ingredients

1/2 cup (1 stick) unsalted butter
3 egg yolks
1 tablespoon fresh lemon juice
Salt and freshly ground pepper, to taste

Directions

1. Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.
2. Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.
3. With the blender running, gradually add the clarified butter in a thin stream.
4. Season with salt and pepper, and it’s ready! The sauce should be served immediately.

Ingredients

1/2 cup (1 stick) unsalted butter
3 egg yolks
1 tablespoon fresh lemon juice
Salt and freshly ground pepper, to taste

Directions

1. Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.
2. Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.
3. With the blender running, gradually add the clarified butter in a thin stream.
4. Season with salt and pepper, and it’s ready! The sauce should be served immediately.

Eggs Benedict Recipe

Ingredients

4 pieces of bacon or 4 pieces of honey ham
2 tablespoons chopped parsley, for garnish
4 eggs
2 teaspoons white or rice vinegar
2 English muffins or wholewheat bread
Butter

Method

1. Start with the honey ham. Heat a large skillet on medium low heat. Add the honey ham or the slices of bacon. Slowly fry, turning occasionally, until the honey ham is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes). Remove the honey ham from the pan, set on a paper towel to absorb the excess fat.

2 While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

3 Poach the eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon. Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.

Method

1 First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily. We use seasoned rice vinegar.

2 Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together.

3 Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
4 Lift eggs out of pan with a slotted spoon.

Look at my Egg Benedict I have made. Cool right.

4 As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

Get ready your serving plate you can match with some salad and even Hash Brown with it for a lovely breakfast for your love ones to enjoy it.

5 To assemble the eggs benedict, butter one side of an English muffin. Top with two slices of bacon or 1 slice of honey ham. You can trim the bacon to fit the muffin if you’d like. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.

Look at my egg benedict the yolk is glazing done so nicely and is so yummy a thumb up for it! Try for yourself and I believe you will love it too just like me I love it so much.

I hope you guys love my recipe and enjoy your cooking as I love to cook for my love ones to try it and guess what they love it so much. I just love to share all my recipe to everyone and I also love to read others recipe and try it for myself.

I guess you guys have been seeing all those pineapple tarts over and over again for the past whole month, right!

Getting tired! haha.... Frankly, this is one of the most popular goodies during the Chinese New Year. It has the meaning of bringing good luck and fortune to the family. And that's why I'm so tempting to make mine this year too.

There's so many versions of pineapple tarts out there but still I love the most is the Malay version Pineapple tart rolls. Since there's too many recipes to choose from, I finally came up a few (rolls & round ones as well) and let my family to make the votes. haha... Good idea huh! They all voted for this roll tart but still the original recipe wasn't exactly what I'm looking for. So, finally I came up with this.

Pineapple Filling Recipe

Ingredients:

For pineapple jam
3 medium sized pineapples
500 g castor sugar
3 cloves not necessary
5 cm cinnamon stick not necessary

Directions:

For pineapple jam
Puree pineapple in an electric blender till smooth.
Combine puree with sugar, cloves and cinnamon stick in a pot. Cook over low heat for 3-4 hours, stirring continually.
When it thickens and can be piped or rolled, remove from heat.
The jam will thicken during cooling. Prepare this one day in advance. You will end up with 500-600 g pineapple jam, enough for one batch.

Tart Dough Recipe

Ingredients for Tart Dough :

150gm butter, softened

1 tbsp sugar

2 egg yolks

140gm corn flour

100gm all purpose flour

50gm milk powder

* 1 egg yolk for glazing.

Method :

(1) Combine corn flour, all purpose flour and milk powder in a big bowl.

(2) Cream butter, sugar and egg yolks until fluffy.

(3) Fold in the dry ingredients and mix well to form a soft dough.

(4) Form a dough sheet by using a flat shape gadget.

(5) Place on pineapple jam and roll it up.

(6) Brush on egg glaze and bake at preheated oven 165-170'C for about 20 mins.

(7) Cool for 5 mins before removing to wire rack.