Tag: Eggs

Breakfast: When you only have two eggs

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Well that wasn’t all I had. There was also Trader Joe’s Black Forest Bacon, and some Russet Potatoes.

So what I did was microwave three potatoes for about 5 minutes. In essence it’s just before the potato is completely baked. Then cut them up, season with salt, pepper, cayenne and smoked paprika, then into a pan at med-low heat with 2tbsp butter. Takes about 15 minutes to get perfect home fries out of that.

Then I fried the bacon – I love using the electric griddle to fry bacon as I can fit near the whole package across the thing.

Once the potatoes were cooked I transferred them to a stainless steel bowl, wiped the non-stick frying pan out, this time adding 2 tbps unsalted butter and fried the two eggs. Used the Searz-All tool to make sure I had nice jammy yolks – not runny but not hardened either. Seasoned with salt and pepper.

So there it was Fried Egg, with 4 slices of bacon and some home fries. It’s getting to the point where I can make it as well or better than what we get in the restaurants nearby.

Breakfast this morning – omelets stuffed with bacon, leeks and thyme

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Now let it be known I used this combo in the Quiche Lorraine made last week and it was divine.

So this weekend I bought a bunch of leeks, and we still had fresh thyme as well as the rest of the bacon leftover from making the quiche.

Cut up the leeks and washed them thoroughly.

Then in a regular pan without a non-stick coating and cut the bacon into pieces and fried that for about 5 or 6 minutes. Then in went the leeks and the thyme until the leeks softened up a little bit, about 5 minutes there. Bacon left a nice fond in the pan so used a bit of water to de-glaze the pan. Took the contents and put it into a container.

Took the time to shred a bit of Gruyere cheese – that is cheese that Swiss Cheese wishes it could be. Awesome.

Then I took the nonstick pan, melted some butter over medium-low heat. Blended 3 eggs up with my power whisk. Then into the melted butter. Use a spatula to push the edges loose, letting the liquid egg run out and form layers. When most of the liquid is solidified in the center place half the bacon, leek and thyme mixture, with a handful of the shredded Gruyere in the lower third of the omelet.

Grab the handle, and slide the omelet onto a plate et voila! Someone even commented that I’ve become a much better cook over the years. This one was a savory feast in an omelet. A keeper if you will.

Food: Hollandaise Sauce

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So believe it or not I’d never made Hollandaise sauce. It’s a pretty simple recipe:

4 Egg Yolks

1.5Tbsp Butter

1tbsp Fresh Lemon Juice

Salt to taste

Cayenne to taste

Combine all ingredients in stainless steel bowl. Start a 4qt. sauce pot with 1.5″ to 2″ of water and bring to simmer. Place stainless steel bowl on top of sauce pot.

Whisk mixture, the object is not to scramble the eggs but to cook them. You’ll know they’re cooked when the color changes, it goes from a pale yellow to a richer yellow color.

I’m surprised that I never tried this before. This is awesome, it rocks on sausage patties, even scrambled eggs, or a piece of bread or toast.  It’s a nice rich sauce that really doesn’t have that sulfrous taste at all despite using four egg yolks.

Still can’t figure out poached eggs though. One tip was to use white vinegar in the water, but all I have is cider vinegar, red wine vinegar, and balsamic vinegar. So it’ll have to wait until I get some white vinegar. It likely has to do with the acid content.