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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