Eggs Benedict With Hollandaise Sauce

• 4 egg yolks


• 3 1/2 tablespoons lemon juice


• 1 pinch ground white pepper


• 1/8 teaspoon Worcestershire sauce


• 1 tablespoon water


• 1 cup butter, melted


• 1/4 teaspoon salt

Directions

1. Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.


2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.  Serve over Eggs Benedict (see below).

Eggs Benedict

• Begin by poaching the eggs. Crack the egg first into a separate container, and then boil water with a tablespoon or two of vinegar added. Now stir the water in a wide circle and add the whole egg. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks.


• Hollandaise sauce is an emulsion of eggs and butter. The eggs and butter must blend at just the right temperature--warm enough to melt the butter, but cold enough not to scramble the eggs--then stay at that temperature until served. The secret? A double-boiler and a thermos. Carefully read the recipe, use a bowl set over simmering (not boiling) water, and stir, stir, stir. Hollandaise does not like to be rushed. Take the time to make sure each step is done before moving on. The double-boiler ensures the eggs won't scramble as they heat, and the thermos ensures the sauce is held at an optimum temperature until served.

Bacon, Egg and Cheese Casserole

a great brunch main dish.....


10 slices bacon, chopped
4 ounces diced onions
3 medium potatoes, cooked with skins on and diced
11 eggs
1 1/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
4 ounces cheddar cheese, shredded
4 ounces swiss cheese, shredded

Preheat oven to 350 degrees. Sauté bacon and onions. Drain fat. Put bacon mixture in the bottom of a 10-inch quiche pan. Sprinkle diced potatoes over mixture. Beat eggs and milk, then add salt and pepper. Pour over potato mixture. Sprinkle the cheeses over the top. Bake for 1 hour and 15 minutes.

Cheese Spinach Sausage Pie

1 pound sweet italian sausage, chopped
6 eggs
2 packages, 10 ounces, frozen, chopped spinach, thawed and well drained
1 package, 16 ounces, mozzarella cheese, shredded
2/3 cups ricotta cheese
1/2 teaspoons salt
1/8 teaspoons pepper
1/8 teaspoons garlic powder
Pastry for 9 inch 2 crust pie
1 tablespoon water

In 10 inch skillet, over medium heat, brown sausages about 10 minutes, stirring frequently. Spoon off fat. Reserve one egg yolk. In large bowl, combine remaining eggs with sausages, spinach, cheese and spices. Prepare pastry. In small bowl, combine reserved egg yolk with water, brush top of pie. Bake in 375 degree oven for 1 1/4 hours or until pie is golden. Let stand 10 minutes, then cut into wedges. Makes 10 servings. Frozen pie crust may be used. Excellent for buffet supper and can be served cold. Wrap in foil and store in refrigerator for up to 2 days.

Hash Brown Skillet Breakfast Casserole

6.00 slices bacon
1.00 packet (12 ounce) frozen hash browns
6.00 eggs, beaten
0.25 cup milk
0.50 teaspoon salt
1.00 dash pepper
1.00 cup cheddar cheese
Picante sauce, (optional)

Cook bacon crisp, drain well. Save drippings. Crumble bacon and set aside. Cook hash browns in drippings until underside is crisp and browned. Combine eggs, milk, salt and pepper. Stir well and pour over potatoes. Top with cheese and sprinkle with bacon. Cover and cook over low heat for about 20 minutes. Cut into wedges and serve. May top with picante sauce.

Egg Casserole

6 slices bread cut in cubes(white, wheat, or rye if you like)
6 eggs
3 cups milk
8 ounce grated cheese (cheddar, swiss, pepper jack)
1/2 medium onion minced
1/2 medium bell pepper
1 pound cooked meat (crumbled breakfast sausage, bacon, diced ham, ham sausage)
Black pepper to taste

Egg casseroles are great and can be prepared ahead and frozen.

Line a 13 x 9 pan with heavy foil and spray the foil with pam. Place cubed bread in the bottom of the pan. Mix eggs and milk together in a separate bowl. Layer all other ingredients on top of bread and pour egg mixture on top of that. Freeze for later or put in refrigerator for minimum of 2 hours before cooking. Cook at 400 degrees for 45-60 minutes. If you make this ahead to freeze, take it out of the pan as soon as it's hard frozen so your pan is not tied up.

Breakfast Castle Casserole

10 white castle cheeseburgers
3 eggs, beaten
2 cup milk
1/2 cup chopped onion
1/2 cup chopped green peppers
1 teaspoon dry mustard
3/4 teaspoon garlic salt
1/4 teaspoon pepper
Grated taco cheese
Paprika

Cut white castle cheeseburgers in half and place in 13x9x2 baking dish or pan.
Mix all above ingredients in a bowl (except the cheese) until frothy. Pour over
white castles. Sprinkle with taco cheese and paprika. Cover with plastic wrap and
refrigerate overnight or until thoroughly chilled. Bake at 350 degrees uncovered
for 40-45 minutes or until custard is set. Serve hot or cold.

Overnight Egg Cheese Casserole

2 cups toasted seasoned croutons
6 eggs
2 cups milk
1 teaspoon dry mustard
2 teaspoons season all seasoning
3 teaspoons parsley
1/2 teaspoon oregano
3/4 cup chopped cheese
3/4 or 1/2 cup ham or sausage

Spray casserole dish with spray shortening and spread croutons on bottom of dish.
Beat eggs well, add milk, baking powder and dry mustard while beating. Stir until
lumps dissolve. Add all other dry ingredients. Pour over croutons and refrigerate
over night and in the morning add ham, mushroom, or sausage and then sprinkle cheese
on top. Bake at 375 to 400 degrees for 50 minutes to 1 hour. Fills one quiche dish,
slice into 8 pieces.

Breakfast Casserole

3 cups water
3/4 cup uncooked quick grits
6 cups shredded cheddar cheese
8 to 10 slices of lemon pepper turkey (cut into small pieces)
6 eggs, beaten
1 1/2 cups milk
3/4 teaspoon dried thyme
1/8 teaspoon garlic salt


The night before serving, bring water to boil and stir in grits. Return to a boil and reduce heat to simmer. Cool for 4 minutes, stirring frequently. Combine grits and cheese in a large mixing bowl. Stir until cheese is melted. Combine eggs, milk, thyme, and garlic salt; mix well. Stir egg mixture into grits mixture slowly. Add turkey and stir well. Pour into a lightly greased 10 1/2 x14 1/2 inch baking dish. Cover and refrigerate overnight. In the morning, remove from refrigerator and let stand approximately 15 minutes. Bake at 325 degrees for 60 minutes.

ENCHILADA BREAKFAST SPAM CASSEROLE

8 flour tortillas (8 inch diameter)
1 can spam luncheon meat (12 ounce), cubed
1 cup chopped onion
1 cup chopped green bell pepper
1 tomato, chopped
2 cup shredded cheddar cheese, divided
4 eggs
2 cup whipping cream
1 jar picante sauce (4 1/2 ounce), about 1/2 cup


In center of each tortilla, place about 1/4 of the spam, 1 tablespoon bell pepper, 1 tablespoon tomato and 1 tablespoon cheese. Roll up tightly. Repeat procedure to make 8 enchiladas. Place enchiladas seam-side down in greased 13 x 9 inch baking dish. In a medium bowl, beat together eggs, cream and green peppers. Pour over enchiladas. Cover. Refrigerate over night. Heat oven to 350 degrees. Bake enchiladas for 40 to 50 minutes or until eggs mixture is set. Sprinkle with remaining cheese. Bake for 5 minutes longer or until cheese is melted. Serve with picante sauce.

Butler's Baked Egg Casserole

1 pound mild pork sausage
1 onion, chopped
12 mushrooms, sliced
1 tablespoon butter
12 eggs, beaten
1 cup milk
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
8 ounces mozzarella cheese, shredded
2 medium ripe tomatoes


Sauté sausage until it is cooked and crumbled. Drain well. Sauté onions and mushrooms in butter. Combine eggs, milk and seasonings; beat 1 minute on high. Stir in cheese, tomatoes, onions, mushrooms and sausage; mix well. Pour into buttered 3 quart casserole dish. Bake at 400 degrees for 35-45 minutes. Great for brunch!

Breakfast Casserole

4 slices bread
1 pound bulk sausage
1 cup grated sharp cheese
6 eggs
2 cup milk
1 teaspoon salt
Dash pepper
1 teaspoon dry mustard (optional)


Tear up bread and place pieces in greased 13x9x2 inch baking pan. Brown and drain sausage and spoon over bread. Sprinkle with grated cheese. Beat together eggs and milk and remaining ingredients. Pour over bread. Bake at 350 degrees for 30 to 40 minutes. May be made the day ahead and refrigerated.

Dilled Egg Salad

3 tablespoons fresh dill, minced
1/2 cup mayonnaise
1 tablespoon pimentos, minced
1 teaspoon dijon mustard
6 hard boiled eggs, peeled and diced


Blend first 4 ingredients together. Mix in diced hardboiled eggs. Refrigerate for several hours to allow the flavors to blend.

Country Breakfast Casserole

1 packet jimmy dean roll sausage (cooked, crumbled & drained)
10 eggs; lightly beaten
3 cup light cream
1 teaspoon salt
1 bunch green onions; chopped
1 teaspoon dry mustard
16 ounce day old bread; cubed
1 cup cheddar cheese; shredded
1 cup swiss cheese; shredded


Grease 9x13 inch pan well. Place bread in pan. Sprinkle with cheeses. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350 degrees or until golden brown.

Creamy Deviled Eggs

8 large eggs
1/3 cup light mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/4 teaspoon hot sauce, such as Tabasco
Coarse salt and ground pepper
Paprika, for garnish

Directions:
Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.