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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: • 8 slices thick-cut bacon • 1 tsp fresh lemon juice • 8 eggs • 4 English muffins, halved and toasted • 8 tomato slices • Freshly ground pepper • 1/2 buffalo tomato Instructions: Preparation Preparing the bacon • Preheat a broiler • Arrange bacon in a single layer on a baking Preparing the eggs • Pour water to a depth of 2 inches into large sauté pan and add lemon juice • Bring to a gentle simmer over medium heat Preparing tomato • Slice tomato into several thin slices Cooking Cooking the bacon • Broil until browned, about 3 minutes • Turn until broiled on the second side, about 2 minutes longer • Transfer bacon to paper towels to drain Cooking the eggs • Break 1 egg into a small bowl; hold the bowl so it just touches the simmering water and slide the egg into the water • Quickly repeat with the remaining eggs, spacing them about 1 inch apart • Adjust the heat to keep the water at a gentle simmer • Poach until the whites are set and yolks are glazed over but soft, 3 – 5 minutes Cooking the tomato • Grill tomato for 3 – 4 minutes Assemble and Serve • About 1 minute before the eggs are done, place 2 muffin halves on each of 4 warmed plates • Top each half with 1 grilled tomato slice and 1 bacon slice • Using a slotted spoon, lift each egg from the simmering water, letting the excess drain into the pan • Trim any ragged edges of egg white with kitchen scissors • Top each muffin half with 1 poached egg, • Spoon 2 tbsp of hollandaise sauce over each egg and sprinkle with pepper Notes: Hollandaise Sauce recipe http://bit.ly/9MQD81) |
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