BUTTERY HOLLANDAISE SAUCE
Makes 8 servings.
1 tsp Dijon mustard
1/2 cup unsalted butter
2 cups heavy cream
1 1/2 tsp dry mustard
6 eggs plus 8 egg yolks
1 leek, cut into half moons
1 tbs oil
1 tbs lemon juice
Salt and Pepper
1/4 tsp cayenne pepper
2 tbs chopped chives
2 1/2 cups milk
12 oz Canadian bacon, chopped
6 English muffins, cut into pieces
HEAT oven to 425 degrees. Coat a baking dish with oil. Place muffin pieces on a rimmed baking sheet, bake until lightly golden brown 15 min. transfer to baking dish. Reduce oven to 350 degrees. Heat oil in a skillet. Add leek, cook 4 min. Increase heat, add bacon, cook until beginning to brown. SPOON mixture over muffins. In a bowl, whisk together eggs, milk, mustard, chives, 1 1/2 cups cream and 1/2 tsp each cayenne, salt and pepper. Pour egg mixture over leek bacon mixture, bake until casserole is golden brown and set 45 min. MAKE HOLLANDAISE SAUCE---Melt butter in microwave. In a bowl, whisk together yolks, lemon juice, Dijon, remaining cream, 1/4 tsp cayenne and 1/2 tsp salt. Place bowl over a saucepan of simmering water, cook until mixture is thick. Reduce heat, add melted butter. Sprinkle casserole with additional chives. SERVE with hollandaise sauce...
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