eggs hollandaise

Why "eggs Hollandaise"?
Because my friend Michael (he's from Germany and still has an accent and hopefully he won't read this post) always says it this way - instead of eggs benedict, or eggs Bearnaise or whatever else name this dish can go by. 
There are quite a few variations of this dish out there. The different titles are determined by whether you use ham, or salmon or spinach or even salsa. The way I made it here would probably fall into the California Eggs Benedict category because of the addition of avocado and tomato. But however it is that you prefer it, the combination of poached eggs and hollandaise sauce is almost always going to be a fantastic breakfast (brunch) and well worth the effort of stirring, stirring, stirring! 
Maybe try this for Easter Sunday? I guarantee the family will thank you?


...just a thought...

I'm on a poached egg kick this week. Probably because Ada is on spring break which means I am also on spring break and have time in the mornings for something other than toast!


note: This post only gives the recipe for the sauce. It took me a long time to get the hang of poached eggs and I'm not sure how to do the tutorial for that without video. If you've never made poached eggs I highly recommend you try - and then keep trying (if you're like me anyway)
You'll get the hang of it. And you'll figure out how long to let them cook for how runny you want the insides. It'll be worth the time to have this small little skill up your sleeve.


YOU WILL NEED:
eggs - poached
English Muffins (store bought because I can't make my own) toasted
thinly sliced avocado
thinly sliced tomato
Hollandaise sauce 
salt 
pepper


HOLLANDAISE SAUCE:
5 egg yolks
2 tablespoons fresh lemon juice
1 stick + 2 tablespoons butter - melted
1 teaspoon cayenne pepper - more if you want more zing
salt
pepper
maybe a tablespoon of hot water to thin the sauce a bit


FOR THE SAUCE:
Bring a pot with about 2 inches of water to a full simmer.
In a glass bowl whisk together the egg yolks and lemon juice until completely incorporated.
Place this bowl on top of the pot with the simmering water.
* I do this instead of using a double broiler.
Once the egg and lemon juice mixture has thickened slowly drizzle in the melted butter.
Continue whisking until this whole things doubles in volume.
Should take 15 - 20 minutes (yes - you will get tired of this project quickly)
Add the cayenne pepper and a dash or two of salt.
Taste for additional seasoning and add if needed.


Assemble all the layers.
Some fresh ground pepper on top.
Serve immediately.
By the way - this sauce is fantastic on asparagus or cauliflower or....

Roasted Pepper frittata

As far as I'm concerned frittatas are one of the best dishes ever! I love eggs. There is minimal mess. I can put most anything I find in the refrigerator into one of these. They are great the next day for breakfast or lunch. They are usually so pretty. And most important - every time I make one my daughter has some little song she sings whenever she see's the frittata...hilarious!

Today's posting started because a friend of mine saw an old photo I had taken and wanted the recipe, so I go looking and couldn't believe I'd never posted this. I make it all the time. 
Curiouser and curiouser...
(spell check is telling me 'curiouser' is not a word.........moving on...)


The photos below make it seem like this dish is really complicated but it's not. I promise you. After the first time you make it you'll breeze right through every time after. And use whatever ingredients you have handy or that sound good at the moment. You really can't go wrong.
I usually do zucchini with the peppers but I didn't have any today. And I do another variation that has leftover baked potato squares and bacon. DELICIOUS! Will post that recipe somewhere in the near future. But today it's all about these beautiful peppers.

Hear you go.


YOU WILL NEED:


a dish about 10 inches across and maybe 2 inches deep - or something close to that.


1 each - red, orange, yellow and green pepper (4 total)
1 red onion
4 cloves of garlic
about a 1/4 cup olive oil
12 eggs (for a dish as described above)
1/2 teaspoon garlic powder
1 teaspoon italian seasoning
zest and juice from 1 lemon
2 pinches red pepper flakes (more if you like)
salt 
pepper
1 cup parmesan cheese


TO DO:


oven to 450
chop all the vegetables, onion and garlic

place all the above into a large bowl and toss with a few tablespoons of olive oil 
add a little salt and pepper
then spread all the vegetables onto a sheet tray covered in foil - best if you can get all the vegetables in one layer otherwise most of them will only steam instead of roast.

roast in 450 degree oven 25 to 30 minutes
just until some edges start to blacken
remove and let cool


in the large bowl you just had vegetables in, wipe out any excess olive oil then   
add the 12 eggs


note : crack your eggs on a cutting board or the edge of the sink or anywhere, just don't crack the eggs on the edge of the bowl you are using otherwise you get those tiny pieces of egg shell and sometimes they fall into your dish...not good.


also add all the spices, the zest and all the juice you can squeeze out of one whole lemon
add most of the parmesan cheese - save a little to sprinkle over the top before baking.
add a little salt and pepper

When ready, scoop the vegetables off the baking sheet and place into your baking dish. I don't recommend pouring the veggies in because this will also add the excess olive oil into your finished product.

Pour the egg mixture over the vegetables - sprinkle the remaining parmesan cheese over the top.

Bake at 375 for around a half hour. You want the center to be fairly firm.
Remove from oven and let cool at least 10 minutes before slicing and serving.

enjoy!

Pavlovas and Fresh Fruit

The secret to perfect Pavlovas?  I have no idea. It's beaten egg whites. How hard could they be? I have made some that could have been handed out as weapons at a self-defense class. Others that looked like little baby piles of white.....stuff.....Then there is the day each meringue looks like a white cloud. Delicate, airy and crisp. Then melt in your mouth followed by that lingering sweetness that makes them so loved. Add some fresh fruit and homemade whipped cream. Beautiful.
Hope you try and enjoy.
YOU WILL NEED:
4 large egg whites at room temperature (note: i find eggs are easier to separate when cold. I usually do this early and leave the egg whites in the bowl of the electric mixer - covered - for an hour or so - until they come to room temperature)
1/4 teaspoon cream of tartar
1 cup sugar
1/2 teaspoon vanilla extract
TO DO:   MERINGUES
oven to 200 (and you can do both sheets at the time in the oven)  Line 2 baking sheets with parchment paper.  Beat egg whites at medium speed until frothy - about a minute. Add cream of tartar and increase the speed to medium high. Beat until egg whites are thick and look like shaving cream. Should take about another 2-3 minutes. Slowly sprinkle in 1/2 cup of sugar and the vanilla. Beat just until incorporated. Remove the bowl from the mixer and fold in the last 1/2 cup of sugar.
note:  the times listed to beat the egg whites are going to vary a great deal...depending on the temperature of the whites, the temperature of your kitchen, etc.....just keep an eye on them and watch for the descriptions given (good luck....this is where I usually botch the entire thing)
Place 6 heaping spoonfuls on each baking sheet. Then use the back of the spoon to shape out a little well on the top of each meringue pile (For these ones the sides of the meringues were almost an inch high...but you can make them thinner and flatter and take a few minutes off the baking time - I also like them all a bit imperfect but you can smooth them out and perfect this to your liking) Bake for 1 1/2 hours - meringues should look dry and firm and shiny. Then turn the oven off and leave them in there for another couple hours to slowly cool (yes - this part of the process takes forever)  Once cool you can store these in an airtight container for several days and just use whenever you need.



FRUIT:
Whatever fruit you have will be great. I picked up fresh peaches and strawberries at the farmers market the day prior so that is what I used. I think the ratio of fruit to sugar is about 1 cup fruit=1 teaspoon sugar. But this is up to you. You might like it sweeter, or no sugar at all.  After cutting up the fruit, gently mix in the sugar (or not) then let the bowl sit for a bit until there is some juice in the bottom.
HOMEMADE WHIPPED CREAM:
I prefer the homemade because it is not as sweet. But of course the family LOVES Cool Whip. Use whichever is handy. For the homemade - 1 cup very cold Heavy Whipping Cream + 1 tablespoon sugar (taste it at this point - you might want to add a little more sugar) Whip until thick and shiny and firm peaks. Keep chilled until ready to use.
note:  I usually use regular granulated sugar. I have heard many only use powdered sugar. Use whichever you prefer.
ASSEMBLY:
Place meringue shell on a small plate. Cover the top with whipped cream and make a little dent for the fruit. Add fruit and serve.