Eggs Benedict
Layer a toasted English muffin, warm Canadian bacon, either scrambled or poached eggs, then top with Hollandaise Sauce.
Hollandaise Sauce:
3 egg yolks
¼ tsp Dijon
¼ tsp salt
1 Tbsp Lemon juice
Dash of cayenne pepper
Dash of paprika
Blend all ingredients for about 5 seconds in a blender
Melt ½ C. butter in a glass measuring cup in the microwave (watch that it melts all the way but doesn’t explode). Turn blender on high and slowly pour in the butter (just a very small and steady stream). The butter still needs to be very hot when you add it so as to slightly cook the egg. Serve immediately. To keep it warm you can place the container of Hollandaise in a pot with hot water in it. Unfortunately Hollandaise sauce cannot be saved and reheated, it separates.
Homemade Carmel Syrup
1 C Buttermilk
2 Cubes Butter
2 Cups Sugar
1 tsp. Soda
2 Tbsp. Karo Syrup
Boil this for 5 min stirring occasionally. This will expand so use a very large soup or stock pot.
Then add-
2 tsp vanilla
I keep this in a jar in the fridge. It hardens, but you just pop it in the microwave for a minute or two (stir in between if needed).
Wheat Waffles
Just use the directions on the Bisquick box, but only do 1C. of Bisquick (instead of 2 as called for) and use about 3/4 C. ground wheat to replace the other C. of Bisquick. It’ll make your waffles healthier and make your Bisquick go further!
