Poached Eggs: The fresher the egg, the better they poach!
In a medium saute pan or skillet, combine the vinegar, salt with water to a depth of 2-inches. Bring to a boil, then reduce heat to a low simmer. Crack the eggs one at a time onto a saucer and slide each into the water. Cook 2 minutes for soft yolks and 3 minutes for firmer yolks. Using a slotted spoon carefully remove the eggs in the order in which they were added. Makes 2 servings.
In a small bowl, lightly beat the eggs and salt together. In a 7-inch omelette pan, melt the butter over medium heat until it sizzles. Pour the eggs into the pan and cook until the eggs are lightly browned on the bottom, tilting the pan and pushing back the edge of the omelet with a spoon to let the uncooked egg run off into the sides. Sprinkle the cheese over the omelet, fold the omelet in half, and serve immediately. Makes 1 omelet.
In a skillet melt butter. Beat eggs and stir in remaining ingredients. Pour mixture all at once into the skillet. Cook, stirring mixture to cook evenly. Serve while still moist and creamy. Makes 4 to 6 servings.
To Make Sauce: In a large nonstick frypan over medium heat, warm the olive oil. Add the onion and saute, stirring occasionally, until it just begins to soften, 3-4 minutes. Add the green pepper and continue to saute stirring occasionally, until the green pepper begins to soften, about 3-4 minutes. Add the garlic and saute for 1 minute longer. Then add the tomato sauce and simmer stirring occasionally until slightly reduced, about 3 minutes. Season to taste with salt and pepper, cover to keep warm.
To Make The Omelets: In a bowl, whisk together the eggs, salt and pepper until well blended. In an 8-inch nonstick fry pan, or omelet pan over medium heat, melt 1 tbsp of the butter. When the foam subsides, add one-sixth of the beaten egg and immediately stir the center with the flat side of a fork. Then with the tines of the fork, lift the edges of the omelet and tilt the pan so that any uncooked egg runs underneath the cooked portion. Vigorously slide the pan back and forth over the burner until the omelet moves freely.
When the omelet is lightly cooked and still creamy in the center, mound one-sixth of the cheese over half the omelet. Using a spatula, lift and fold the uncovered half over the filling. Slide the omelet onto a warmed plate and spoon some of the sauce over the top. Cover lightly with aluminum foil and keep warm while you cook the remaining omelets. Serves 6.
In a medium bowl, combine the flour, baking powder, sugar and salt and mix to blend. In a small bowl, beat together the egg, milk and oil or melted butter. Stir the milk mixture into the flour mixture just until combined; the batter may still be lumpy. Let the batter stand for 10 minutes.
Heat a griddle or a large skillet over medium heat and oil it lightly. Drop the batter by heaping tablespoons and cook until bubble appears evenly on the surface, about 2 minutes. Turn and cook for 1 or 2 minutes more on the other side or until they are golden. Makes eight 4 inch pancakes.
In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, cinnamon and salt, mixing well. In a large measuring cup, combine the buttermilk, sour cream, egg and melted butter. Using a fork beat until well blended. Add the buttermilk mixture to the flour mixture and mix well with a fork or whisk to form a smooth batter.
Place a griddle or a large nonstick frying pan over medium-high heat. When a drop of water sprinkled on the top skitters on the surface, lightly grease the surface with vegetable oil. For each pancake, pour about 1/4 cup of the batter onto the hot surface. Do not crowd the pancakes. Cook until little bubbles appear on the tops of the pancakes, 3-5 minutes. Using a spatula, turn them and cook on the second side until both sides are equally browned, 1-2 minutes longer. Transfer the pancakes to a platter and keep warm until all the batter is used.
To serve, drizzle the pancakes with warmed fruit syrup, garnish with fruit if desired and serve at once. Makes about sixteen 4-inch pancakes. Serves 4.
To make pancakes: In a bowl whisk together the buttermilk, the eggs, and 6 tbsp of the butter. In a large bowl whisk together the flours, wheat germ, salt, baking powder, baking soda, and sugar; add the buttermilk mixture, and whisk the batter until it is just combined. Heat griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the additional melted butter.
Working in batches, pour the batter onto the griddle by 1/3-cup measures; sprinkle each pancake with about 2 tablespoons of the blueberries, and cook the pancakes for 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200 F oven. Serve the pancakes with the syrup. Makes about sixteen 5-inch pancakes.
To make blueberry or maple syrup: In a large saucepan combine the blueberries and 1-1/2 cups water, bring the mixture to a boil, and simmer, covered, for 10 minutes. Puree the mixture in batches in a blender or food processor and force it through a fine sieve into a bowl, discarding the solids. In the pan, cleaned, combine the sugar, the zest, and 3 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil, uncovered, until a candy thermometer registers 200 F.
Discard the zest, add the blueberry mixture, and boil the syrup, stirring, for 1 minute. Let the syrup cool, skim off any froth, and stir in the lemon juice. Pour the syrup into glass jars with tight-fitting lids. The syrup keeps, covered and chilled, for 3 months. Serve the syrup warm over pancakes or ice cream. Makes about 6 cups.
Giant Sunday Pancakes
Preheat oven to 250 F. Whisk eggs, sugar and melted butter in medium bowl until blended. Add flour alternately with milk in 3 additions, whisking to blend after each addition. Whisk in baking powder and salt.
Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom. Ladle scant 3/4 cup batter into skillet, rotating skillet to spread batter to about 6-inch-diameter round. Cook pancake until bubbles form on surface and bottom is brown, about 1 minute. Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute. Transfer to large baking sheet. Place in oven to keep warm. Repeat with remaining batter to form 5 more pancakes, adding more butter to skillet as necessary. Serve with syrup. Makes 6.
Waffles were first prepared in France and Belgium during the Middle Ages. They were not introduced to America until centuries later when Thomas Jefferson brought the first waffle iron home from France.
Sift dry ingredients together. Beat egg yolks, sour cream and milk. add to dry ingredients, alternating with the shortening and butter cooled to room temperature. Stir until batter is smooth and free from lumps. Stiffly beat the egg whites and fold into waffle mixture. Cook according to the waffle manufacturers directions. Makes 4 waffles.
Variations to add:
and Banana Waffles
In a large bowl stir together the flour, sugar, baking powder, baking soda, cinnamon, and salt, mixing well.
In a large measuring cup, combine the buttermilk, egg and melted butter and whisk until blended. Place half of the sliced bananas in a small bowl and mash coarsely; do not worry if the mixture is a little lumpy. Add the mashed banana to the buttermilk mixture, then stir into the flour mixture. Using a fork or whisk, mix until the batter is smooth.
Preheat waffle iron to manufacturer's directions. Using a paper towel or pastry brush, lightly grease the waffle iron with vegetable oil. Following the manufacturers directions, ladle batter sufficient for 1 waffle into the iron, spreading it evenly. Close the waffle iron and cook until the iron opens easily (no peeking for the first 2 minutes) transfer the waffle to a platter and keep warm while you cook the remaining batter.
Serve the waffles garnished with the remaining banana slices and drizzled with the warmed maple syrup. Makes 7 waffles
Corned Beef Hash with Poached
In a large pot of boiling salted water, cook the potatoes until tender, 5 to 10 minutes; drain. In a large bowl, combine the potatoes, corned beef, garlic, vinegar and cream and stir until thoroughly combined.
In a large saute pan or skillet, cook the hash over medium heat, stirring frequently until the cream bubbles and reduces by half. Season the hash with pepper and let it cool completely.
On a griddle or a lightly oiled skillet over medium heat, fry the hash for 5 minutes on each side, or until a crust forms. Cut the hash into wedges, top with poached or fried eggs, and serve immediately. Makes 8 servings.
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