Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Monday, November 30, 2015

Thanksgiving Benedict

Last year I saw Giada DeLaurentis make something very close to this… it looked AMAZING and so I recreated it.  And guess what!?  It WAS AMAZING!  I think I would even go through the trouble of making stuffing – just to make this again.  This is a wonderful twist on your regular Eggs Benedict.  I’m having fun coming up with other interesting variations.  Adding the sage to the hollandaise sauce is super yummy and savory.  This recipe will make four benedicts; serving two people.

Ingredients:

2 cups leftover stuffing/dressing  (my stuffing is savory – using cornbread and containing lots of celery, onions and sage.  I’m not sure how this would turn out if your stuffing incorporates fruit.)
2 eggs
3/4 cup bread crumbs
Olive Oil, for frying

4 eggs, poached
2 small ham steaks

Knorr Hollandaise sauce, made according to the package instructions
Fresh Sage

Directions:

Combine stuffing, eggs and bread crumbs in a bowl.  Mix thoroughly and form four patties.

Heat olive oil in a skillet; fry the patties until golden brown on each side.  Set aside, but keep warm.

Warm the ham steaks in the same skillet.  Cut them in half to fit on each patty.

While frying the patties, make the hollandaise according to the package instructions.  Knorr makes a wonderful product and truly tastes homemade.  I also love their Béarnaise sauce; excellent!  After the hollandaise is prepared, tear some fresh sage and add to the sauce.  Set aside.

Poach the eggs.  (I got an egg poaching pan a couple of years ago.  The little cups are non-stick and make poaching eggs A BREEZE!)


Assemble the benedicts; patty, a touch of hollandaise, ham steak, a touch of hollandaise, egg, and more hollandaise.  It’s a taste treat for your mouth!!

No comments:

Related Posts with Thumbnails

Blog Archive