Chef in the House
Breakfast - Basic to Elegant
Biscuits and Gravy
1 lb. Jimmy Dean Sausage (we like Hot)
2 Tbl. Butter (if using Jimmy Dean Sausage)
2 Tbl. Flour
1 c. milk
Biscuits
Cook sausage. Add butter if necessary. Add flour and cook for several minutes over medium heat, being careful not to brown. Slowly add milk while whisking constantly and cook until thickened.
Spoon over cooked biscuits.
Serve with fruit.
Omelets
2-3 eggs
1 Tbl. Milk
Butter
Fillings as desired
Beat eggs and milk together. Heat omelet pan over medium high heat. Add butter. Pour in eggs. Roll pan and lift edge of omelet, letting uncooked egg work under cooked egg. Break open any bubbles that form. When egg is mostly set, flip omelet, using a spatula to lift it while flipping it with the pan. Add your desired fillings after about 1 minute. Fold in half and slide onto a warm plate.
Serve with toast and hashbrowns.
Eggs Benedict
6 eggs
6 Tbl. Butter
2 English Muffins
4 slices Canadian Bacon
1 lemon
Vinegar
Water
1/8 tsp. Cayenne Pepper
Salt and Pepper to taste
Place Canadian Bacon on toasted English Muffin halves. Top with poached egg and Hollandaise Sauce. Add salt and pepper as desired.
To make poached eggs:
Bring small pan of water to a simmer. Add 1 tsp. vinegar and a dash of salt per cup of water. Break egg into a custard cup. Swirl simmering water and gently add egg into the whirlpool created. After a minute, use a spatula to loosen egg from pan. Cook for about 4 minutes for runny yolks. I usually lift egg with a slotted spoon and press on yolk to test for doneness. Place cooked egg in a pan of warm water to hold while cooking the rest of the eggs.
An alternative method is to bring a larger pan of water to a boil. Remove from heat and add 4 eggs and cover. Leave for 7-8 minutes for a barely runny yolk.
Hollandaise Sauce
2 egg yolks
6 Tbl. Butter
1 Tbl. Lemon juice
1/8 tsp. salt
Dash Cayenne Pepper
1 tsp. water
Melt butter until bubbly.
Combine remaining ingredients in a blender until well mixed and smooth, about 30 seconds.
With blender running on low speed, slowly add butter until blended and sauce thickens. Use immediately. Sauce should be fairly thick, but still easy to pour from blender.
This recipe can be doubled, but you may need to add extra water or thin later.
