Let's Talk BBQ
Recipes => Recipes => Breakfast/Brunch Ideas! => Topic started by: bbqchef on April 28, 2013, 07:34:01 AM
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It's Sunday morning and a beautiful day on Cape Cod... time for some Eggs Bene as a beef roast is smoking on the Yoder for BBQ beef sandwiches tomorrow.
Home-smoked Canadian-style bacon, homemade drop biscuits, Hollandaise and farm-fresh eggs from Wing Scorton Farm in Sandwich.
Here are the biscuits... fresh from the oven.
(http://i1166.photobucket.com/albums/q616/bbqchef/dropbiscuits.jpg) (http://s1166.photobucket.com/user/bbqchef/media/dropbiscuits.jpg.html)
More photos to come.
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So far, so good.
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Almost missed this post, love eggs Benny ;D
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Here's mine from yesterday.
(https://dl.dropboxusercontent.com/u/55540151/20130424_205318.jpg)
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Finished Eggs Benedict...
Pretty good eats for a Sunday morning!
(http://i1166.photobucket.com/albums/q616/bbqchef/bene1.jpg) (http://s1166.photobucket.com/user/bbqchef/media/bene1.jpg.html)
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Great pic Mike. Almost too good to eat. Almost....:D
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Man o man that looks good. Nice start to a day
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Nice breakfast!!! Nice plate presentation! Don
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Those look delicious. Last time I was down at Pensacola Beach I had brunch at a restaurant called Crabs We Got'em that had Crab Cakes Benedict. Awesome.
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Oh, yeah
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Mike - when you poach eggs - do you use the swirling water bath method, the vinegar-water poach, the placed in plastic wrap method, the silicone floating up method, the egg poacher method or... ? ???
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Mike - when you poach eggs - do you use the swirling water bath method, the vinegar-water poach, the placed in plastic wrap method, the silicone floating up method, the egg poacher method or... ? ???
It is a good day for me when I can pull off a perfect over easy egg to put on top of my corned beef hash. When I eat poached eggs I use the point at the menu and "I'll have that" method. May have to try poaching one sometime my wife is not here and there are no witnesses.
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My poaching is simple... fill a skillet (I use a deep six-cup Calpalon) with cold water and bring it to a boil. Add a tablespoon or so of white vinegar. Reduce the heat so the water is just at a simmer. Swirl it a couple of times with a slotted spoon and drop in the eggs.
Set a timer for three minutes. After 90 seconds turn the eggs over. When the timer goes off... the eggs are done (most often). Remove them with a slotted spoon and drain on a side towel.
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thanks!
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Just curious Mike..is there a reason to start with cold water? I have instant hot water - and it really save me some time....
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Nope... start with hot water if you have it! I just don't like paying to heat water twice <lol>.
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Gotcha!
Thanks
T
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That is one heck of a breakfast!!
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Both of them plates look great.
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