ya know, this is probably my favorite breakfast dish....a crispy
Englsih muffin, Canadian bacon, poached eggs, and a lemony butter
sauce!!! F**ing Awsome!

"KYrain" wrote in message
ups.com...
ya know, this is probably my favorite breakfast dish....a crispy
Englsih muffin, Canadian bacon, poached eggs, and a lemony butter
sauce!!! F**ing Awsome!


I am not fond of hollandaise, but otherwise I am right with you!
I do like melted cheese on eggs.

On 2006-11-02, KYrain wrote:
ya know, this is probably my favorite breakfast dish....a crispy
Englsih muffin, Canadian bacon, poached eggs, and a lemony butter
sauce!!! F**ing Awsome!

You got that right! I'm jonesing already.

nb

KYrain wrote:
ya know, this is probably my favorite breakfast dish....a crispy
Englsih muffin, Canadian bacon, poached eggs, and a lemony butter
sauce!!! F**ing Awsome!

It's Hollandaise sauce with lemon, get it right! I'd rather have eggs
florentine

KYrain wrote:

ya know, this is probably my favorite breakfast dish....a crispy
Englsih muffin, Canadian bacon, poached eggs, and a lemony butter
sauce!!! F**ing Awsome!

Truly! My fave, too. I always ask for extra hollandaise sauce - it's
great on hash browns. Alas, too often when I've had eggs benedict, the
poached eggs were way overcooked.

Forewarning - do not order eggs benedict at Perkins. They can't
properly poach an egg at all! I finally discovered why - Perkins nuked
the eggs! Or at least that was a few years ago because it's been years
since I've gone to any Perkins.

Sky

cybercat wrote:
"KYrain" wrote in message
ups.com...
ya know, this is probably my favorite breakfast dish....a crispy
Englsih muffin, Canadian bacon, poached eggs, and a lemony butter
sauce!!! F**ing Awsome!


I am not fond of hollandaise, but otherwise I am right with you!
I do like melted cheese on eggs.
Hope you're not thinking that there is cheese in Hollandaise, because
there isn't any.

Oh pshaw, on Thu 02 Nov 2006 11:43:52a, KYrain meant to say...

ya know, this is probably my favorite breakfast dish....a crispy
Englsih muffin, Canadian bacon, poached eggs, and a lemony butter
sauce!!! F**ing Awsome!

Agreed! I rarely make it for myself, but it's #1 on my list of breakfasts to
order in a decent restaurant. Two of the most memorable I've had were at the
Plaza and the Waldorf.

--
Wayne Boatwright
__________________________________________________

That's one small step for a man, and a thousand
huge ones for a millipede.

KYrain wrote:

ya know, this is probably my favorite breakfast dish....a crispy
Englsih muffin, Canadian bacon, poached eggs, and a lemony butter
sauce!!! F**ing Awsome!

What would you call them if you substituted *real* bacon
for Canadian bacon (I could never get very excited about
that stuff)?

Only trouble with making Eggs Benedict is that it's too much
work. If only one could buy a good pre-made hollandaise sauce.
I don't want to do that much work on the weekends before
breakfast. ;-)

Kate, craving Eggs Whatever for breakfast


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 2006-11-03, Kate Connally wrote:

What would you call them if you substituted *real* bacon
for Canadian bacon (I could never get very excited about
that stuff)?

I'd still call it eggs benedict. If I did use bacon, I'd dice it or
fry crispy and crumble to make it easier to cut on the muffin. I
prefer a slice of cured ham to canadian or regular bacon. The best
e/b I've ever experienced substituted dungeness crab meat for the
bacon. Mmmm-HHmmM!

Only trouble with making Eggs Benedict is that it's too much
work.

Funny how really great things turn out that way.

If only one could buy a good pre-made hollandaise sauce.

You can. It's called a restaurant.

nb

Kate Connally wrote:


What would you call them if you substituted *real* bacon
for Canadian bacon (I could never get very excited about
that stuff)?

What is "real bacon". The stuff side bacon that most people think
of as bacon is mostly bad and such a poor quality but of meat
that it has to be cured and sometimes smoked to make it taste
good. "Canadian Bacon" is a hard thing to find in Canada. I had
always assumed that they meant back bacon, or pea meal as most of
us here know it, a brined loin. I found Canadian Bacon at the
grocery store for the first time about a year ago and tried it.
It is a damned sight better than that greasy side bacon. It has
real meat, not just a ton of fat.

Only trouble with making Eggs Benedict is that it's too much
work. If only one could buy a good pre-made hollandaise sauce.
I don't want to do that much work on the weekends before
breakfast. ;-)



Good things sometimes require a bit of work, but Eggs Benadict
doesn't seem like that much work. The bacon sits in a frying
pan. The eggs simmer in water. The English Muffins get split. The
only labour intensive part is making the Hollandaise, and that
just takes a few minutes.

notbob wrote:

Only trouble with making Eggs Benedict is that it's too much
work.

Funny how really great things turn out that way.

If only one could buy a good pre-made hollandaise sauce.

You can. It's called a restaurant.

And then there is Knorr's Hollandaise mix, which is pretty good.

On 2006-11-03, Dave Smith wrote:

only labour intensive part is making the Hollandaise, and that
just takes a few minutes.

It's the prep that takes the time. Melt the butter, separate the
eggs, squeeze the lemon, measure adjuncts, etc. Mise en place is a
must to pull off hollandaise. But, worth every second. I cheat in
only one area. I quickly pan fry my eggs over easy. Same results,
less hassle. Though I can do it, there's just something that puts me
off about s/b eggs actually boiled in water.

nb

On 2006-11-03, Dave Smith wrote:

And then there is Knorr's Hollandaise mix, which is pretty good.

BrAAAAAAAAAghp!!!

Oooohh!.... wrong answer.

Sorry, constestant. The board goes to zero! The correct answer is
"what are fresh egg yolks used for?". Anything else will get your official
"foodie" rating degraded to "fast food fool" till you get a clue.

nb

One time on Usenet, notbob said:

snip

Mise en place is a must to pull off hollandaise.
^^^^^^^^^^^^^^^
I had to look this phrase up up:

http://en.wikipedia.org/wiki/Mise_en_place

Depending on the dish, I do that when I cook -- now I know what
to call it besides just being anal... ;-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

On 2006-11-03, Little Malice wrote:

Depending on the dish, I do that when I cook -- now I know what
to call it besides just being anal... ;-)

LOL!!.... good one, Lil'.

I'm about as lazy as you can get and prefer prepping as I go. You
know, grate the cheese while the miropoix is sauteing, etc. But,
there are just some dishes and/or cooking methods that absolutely
require it. Stir fry is a good example. When you do real stir fry in
a smoking hot wok, there's not time for prep. All ingredients must be
ready and instantly accessible. I wonder what the Chinese call it.

nb