What’s Cookin’ in the Parsonage?

Saturdays often allow for a more relaxed breakfast time. This weekend I made a special treat for my husband and me. We had Eggs Benedict while on our anniversary trip and it was so good, so I decided to try my hand at making them. It wasn’t hard at all!

First you pouch the eggs:
Add water to a saucepan to depth of 3-4 inches; bring just to boiling. Stir simmering water to make a swirl, and slip egg from saucedish into middle of the swirl. (be sure to follow the motion of the water in same direction.) Reduce heat to low and cook egg for 3-5 minutes, depending on desired doneness. Remove egg from water with slotted spoon.

The Hollandaise Sauce recipe that I use is super easy – it’s done in the blender.

Place 3 egg yolks, 2 tbl lemon juice and dash of cayenne pepper into blender. Cover; quickly turn blender on and off. Heat 1/2 cup butter or margarine till melted and almost boiling. Turn blender on high speed; slowly pour in butter, blending till thick and fluffy, about 30 seconds. Heat over warm, not hot, water till ready to serve.

For each serving of Eggs Benedict, split and toast English muffin; top with thin slice of broiled ham. Place a poached egg on ham. Pour Hollandaise over all. Serve immediately.

To go along with the eggs I made a yogurt parfait – Strawberry yogurt, fresh strawberries and peaches and topped with granola.
Add a cup of Chocolate-Raspberry Coffee and enjoy!

For supper Friday night we enjoyed this Herbed Cheese Pizza from my Cooking Light Cookbook. The homemade crust is so good and you don’t feel guilty eating it!

The recipe made two pizzas this size. One is in the freezer for another day! I replace the Kasseri cheese with either Provolone or Mozzarella. You have to think ahead if you’re going to have this for supper. The dough has to be started a couple hours before supper time, but it’s really worth it!

So, what was cooking in your kitchen this past week?

With love,

6 thoughts on “What’s Cookin’ in the Parsonage?

  1. I jazzed up a jar of alfredo sauce by adding a can of cream of mushroom soup diluted with about 1 can of water and then added approximately 1/2 cup sour cream (I didn't measure just scooped it out of the container). I also added some grated parmesan cheese then heated through and served on Penna Pasta. We loved it.


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