My Camper Kitchen

Posts Tagged ‘Eggs’

Photo by Carolyn Davidson Hicks

4 eggs

4 slices of bread

butter

Cut the center out of each slice of bread with a biscuit cutter set aside center  pieces for toast or save them in a zip bag for later! Toast the bread but only lightly toasted. Place in a buttered pan, add egg to the center and cover until steam cooks egg sunny side up!

There are so many different ways to make this recipe so go have fun with it! This is just the basic recipe to get you started!

Use a small 16 oz single serve blender/mixer works great!

Ingredients:

1 stick of butter (1/2 cup melted)
3 egg yolks
1 tablespoon of fresh lemon juice
Salt and fresh ground pepper

Directions:

• 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.
• Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.
• With the blender running, gradually add the clarified butter in a thin stream.
• Season with salt and pepper, and it’s ready! The sauce should be served immediately.

http://leitesculinaria.com/74247/recipes-blender-hollandaise-sauce.html

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:

Hollandaise Sauce
2 English muffins, halved horizontally
4 slices baked ham, Canadian bacon or 2 slices each of Prosciutto
4 whole eggs for poaching
2 tablespoons distilled white vinegar or apple cider vinegar
2 teaspoons sea salt
Parsley or chives, for garnish

Directions:

Prepare Hollandaise Sauce (see recipe below). Keep warm until ready to serve.

Toast English muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. Remove from broiler, spread with 1 teaspoon butter. In a large frying pan, cook ham or Canadian bacon slices until lightly browned and place them on each English muffin half.

Use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. To prevent sticking, grease the pan with a little oil before filling with water. Add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface).

Break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.

Remove from water with slotted spoon. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving. To serve best-quality poach eggs, the poached eggs should be served as soon as they are pulled from the water and drained. They cool down quickly and once cold, they’re not as desirable.

Top each English muffin half with one poached egg. Spoon warm Hollandaise Sauce over eggs and garnished with chopped parsley or chives.

Makes 4 serving.

Serving ideas: Try Smoked Salmon instead of the ham for brunch! We prefer  Prosciutto instead of ham  because of the deep flavor it adds to this dish!

Hollandaise Sauce:
If I am in a hurry and don’t have time to make homemade Hollandaise Sauce, I use Knorr Hollandaise Sauce mix found in most local grocery markets. Make it ahead of time and put in a small thermos to keep warm.
3 egg yolks
1 tablespoon freshly-squeezed lemon juice
1/4 pound (1/2 cup) unsalted butter, cut into pieces
1/2 cup white wine
1 tablespoon white vinegar
Coarse salt and pepper to taste

Stir egg yolks and lemon juice vigorously in medium saucepan over very low heat. Add butter and white wine and stir constantly with whisk, until melted. Add white vinegar, salt, and pepper and continue vigorous stirring until all butter is melted and sauce is thickened (be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling). NOTE: If the sauce begins to separate, add 2 teaspoons of water to the sauce mixture and whisk briskly until the mixture has combined together to form a creamy sauce.

Recipe and Photo by Carolyn Davidson Hicks

Ingredients:
2 English muffins (toasted)
2 eggs (over easy works best)
2 sausage patties (fried
2 slices cheese
4 slices of tomato
2 lettuce leaves
2 slices American cheese

Directions:
Toast English Muffins with a little butter on them. Fry the sausage and pat dry. Layer sandwich and then  press! Watch the egg flow out! Dip you sandwich in the egg juice and enjoy!

Photo and Recipe by Carolyn Davidson Hicks!

Ingredients: Serves 2 or 4

4 pieces pita bread
1 small avocado
1 tsp fresh lemon juice
1 tbsp butter
4 eggs
kosher salt and freshly cracked black pepper to taste
1/2 cup diced cherry tomatoes
1/4 cup mild cheddar

Fresh cut chives

Instructions

Toast the pita bread in a toasted over for 3-4 minutes until just crisp. Remove from the toasted over and set aside.
Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. You will only need half an avocado. Using a fork, mash the avocado until its half chunky and half smooth. Add the lemon juice and mix to combine and set aside.
Place the butter in a non-stick skillet over medium high heat.
Fry 4  sunny side up eggs
Place the pita in a plate and spread the avocado mixture on top of the pita, layer the cheese and then place the eggs on top of the avocado.
Sprinkle cut cherry tomatoes on top, add chives and serve immediately

Recipe and Photo by Carolyn Davidson Hicks

Ingredients: serves two
6 eggs scrambled
1/4 cup crushed tomatoes and green chilies drained and warmed
1/4 cup chopped green onions
6 slices of bacon fried and crumbled (save two for garnish)
1/4 cup shredded cheddar cheese
1/2 onion chopped
1/4 cup diced red and yellow sweet peppers
2 Pitas (split in half)

Fry bacon and crumble. Saute onions and sweet peppers in bacon fat and drain.  Drain tomatoes and chilies. Scramble eggs and combine all ingredients and stuff into a warm pita.