Tuesday, April 28, 2009

General Tso's Eggs Benedict au Ross

Beverly likes to be up at 8:30. Nikki, who likes to stay up until 2 AM, does NOT. That has nothing to do with anything else, it's just information.

General Tso's Sauce
This is so easy you will wonder why you ever would buy some in a jar. If you use your own beef or chicken stock it will be preservative-free (I used store bought, for shame)

1 Cup beef or chicken broth or stock
2 Tablespoons Soy Sauce (your favorite)
2 Tablespoons Brown Sugar
2 Tablespoons Honey
1 teaspoon crushed red pepper flakes
1/2 teaspoon grated fresh ginger

1 teaspoon cornstarch
1 Tablespoon water

Heat all ingredients down through ginger, in a small non-stick saucepan. When hot, add the cornstarch dissolved in water to thicken. Remove from heat and stir briskly. Serve over cooked chopped chicken pieces and stir-fry veggies (or use store-bought chicken nuggets)

Eggs Benedict au Ross
We had this for dinner. Kids requested "breakfast for supper" but this is WAY too sophisticated to be confined to breakfast anyway. But EASY! However it will help if you have some help to cook the eggs while you make the Hollandaise.

Toasted English Muffin, topped by:
Eggs cooked and folded omelet-style
Mushrooms sauteed in wine
crumbled bacon

We cut the pound of bacon up, cook it in a deep saucepan, stirring occasionally. Lift the done bacon out with a slotted spoon and drain on paper toweling. Keeps well in fridge to use on salads and such too. Set aside until you need them.

Mushrooms, cut up your choice and place in a shallow saute pan with some actually good wine. Cook over high heat for a couple minutes, until the wine is gone and muxhrooms are soft and dark. Set this aside ready too.

Beat the eggs with a little water or milk and pour them onto a hot, flat skillet. Cook until nearly done. I cut the circle in half and flip them over for a few seconds. Fold each half in half again and put on an English Muffin. Top with mushrooms and crumbled bacon. Spoon Hollandaise over it and eat! YUM!

This isn't some great mystery that you have to go to an upscale restaurant and pay $48 for a meal to get some. Easy and delicious! Cut recipe in half for 1 0r 2 people.

4 egg yolks (throw the whites in with the eggs for the omelets)
(or make meringues!)
2 Tablespoons water
1/2 Cup (4 Tablespoons) butter - NO substitute!
Juice of one lemon
dash of salt
dash of pepper

Beat egg yolks in a small bowl with the water until they are thick and lemon-colored. Put the bowl over some simmering water double-boiler style. While whisking, add butter 1 Tablespoon at a time. Do not add more butter until each tablespoon is blended in. Remove from heat and whisk in lemon juice, salt and pepper. Sauce is meant to be served warm (not hot or cold).

I am carding llama fur today, and it is SO next to impossible to get all the tiny little bits of mulch and weeds out of it, since they take dust baths. Arrgghh!!!

And Beverly decided to try to wash out her own diaper! Arrrggghhh!!!

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