May 19, 2015

RECIPE: Eggs Benedict with Blender Hollandaise Sauce



Ingredients:

  • 2 Eggs, poached
  • 1 English Muffin, toasted
  • 1 Thick slice Ham, heat in non-stick skillet
  • Parsley Flakes to Garnish



Hollandaise Sauce:


  • 1 Stick Unsalted Butter
  • 3 Egg Yolks
  • 1 Tbsp Lemon Juice
  • Salt to taste

Hollandaise Sauce Directions:


Method 1:

  1. Melt butter on stove, or 30 seconds in microwave
  2. Add Egg yolks, salt & lemon juice to blender 
  3. Slowly drizzle in melted butter



Method 2:

  1. Leave butter at room temp in warm place till soft
  2. Add egg yolks, lemon juice, soft butter to nutribullet 
  3. Transfer to saucepan and gently heat but do not overcook or you will have scrambled eggs
  4. Salt & pepper to desired taste




This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
©2017 KDArtStudio

February 11, 2015

French Onion Soup







Credit:  KDArtStudio ©2017




Ingredients:


  • 6 Onions
  • 4 tbsp unsalted butter
  • 1/4 tsp Sea Salt
  • 1/4 tsp fresh cracked black pepper
  • 1+1/2 cup red wine
  • 2 cloves garlic
  • 2 quarts beef broth
  • 3 tbsp all purpose flour
  • 2 sprigs thyme



Directions:


  1. Peel & chop onions,
  2. Mince garlic
  3. Cook onions & garlic in butter until soft
  4. Whisk in flour
  5. Add remaining ingredients to soup saucepan
  6. Cook 20 mins and bring to boil
  7. Reduce heat, simmer on low 4 hours


This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
©2017 KDArtStudio