205381 egg crepes benedict Recipes

crepes (use your favorite crepe recipe), eggs, whipping cream (or use half and half cream), grated swiss cheese (or use similar cheese), butter, tabasco sauce, salt and pepper, cooked ham, hollandaise sauce

reduced-fat breakfast sausage, chopped onion, fat-free cream cheese, reduced-fat sour cream, egg, egg whites, low-fat milk, chopped fresh parsley (optional)

egg substitute, black pepper, freshly ground, olive oil flavored cooking spray, lean canadian bacon , cut into 1-inch slices, part-skim mozzarella cheese, shredded, tomato, sliced

egg yolks, sugar, cornstarch, milk, vanilla, passion fruit * (about 1/2 lb), sugar, water, cold unsalted butter , cut into pieces, egg yolks, sugar, all-purpose flour, unsalted butter, melted and cooled , plus additional for cooking crepes, milk, egg whites, garnish: confectioners sugar for dusting

crepes, flour, milk, eggs, butter, melted and cooled, salt, eggs, salt and pepper, bacon or ham, cheese sauce, milk, grated cheddar or swiss, butter, flour

crepe, eggs, dried thyme, dried basil, dried oregano, salt, pepper, olive oil, cheese , if desired

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

eggs, all-purpose flour, sugar, milk, water, melted butter, fresh strawberries, sliced, granulated sugar, cottage cheese, sour cream, powdered sugar, dessert crepes

crepes, all-purpose flour, sugar, salt, fat-free milk, eggs, lightly beaten, sauce, hazelnut-chocolate spread (such as nutella), fat-free milk, vanilla extract, firm unpeeled bananas (about 1 3/4 lb), powdered sugar (optional)

egg yolks, lemon juice, dijon mustard, butter, melted, cayenne pepper, cubed fully cooked ham, green onions, chopped, butter, eggs, milk, frozen puff pastry, thawed, shredded cheddar cheese, egg, water, minced fresh tarragon , optional

egg yolks, lemon juice, ground white pepper, worcestershire sauce, water, butter, melted, salt, eggs, distilled white vinegar, canadian-style bacon, english muffins, split, butter, softened

eggs, part-skim ricotta cheese, yellow onion, olive oil, fresh minced garlic, basil, garlic powder, oregano, parsley, marinara sauce, mozzarella cheese

bread, ham, vinegar, water, lemon juice, mayonnaise, egg yolk, eggs, paprika

eggs, flour, low-fat buttermilk, salt, vegetable oil, vanilla, cinnamon, nutmeg

eggs benedict, what you need, eggs, cold, english muffins, split, toasted, canadian-style bacon, warmed, hollandaise sauce

eggs, egg yolks, water, slightly warm, whole milk , homogenized, all-purpose flour, salt, melted butter, olive oil , for frying crepes, peanut butter (smooth ), liquid honey, ripe bananas, sliced, crushed cashews , lightly roasted, honey

crepes, flour, eggs, milk, salt, unsalted butter, vegetable oil for oiling pans, sauce, unsalted butter, sugar, orange , juice and grated rind, orange liqueur (such as cointreau or grand marnier)