Good Morning, Eggs Benedict!

For the longest time I would have my favorite breakfast only when on vacation. I was under the gross misconception that making this delicious breakfast at home would somehow be a complicated process that would take a long time and make a big mess. After all, it is usually the most expensive thing on the breakfast menu when I order it out. Then about 15 years ago I decided to make Eggs Benedict my traditional Christmas breakfast. Since then, having realized how simple it is, I don't give a second thought to preparing myself an Eggs Bene breakfast any morning I want as long as I'm not rushing out of the house at 7am. Lucky me, this was one of those relaxed mornings!

Part of the reason I was slow to begin making this dish at home is because I thought I didn't have the right tools. So here is what all the hub-bub is about:
                                         An Egg Poacher...

Lift the sectioned insert, and fill with water. Spray with Pam. Place eggs in cups. Cover.

                                                     

You don't even need to have an egg poacher to poach the eggs. They can be poached in a regular skillet by adding a bit of water and putting a lid on the pan. I like using my egg poacher because I want the eggs to be round so they fit nicely on the English muffins. I like an attractive presentation.

Now, besides the egg poacher, the only other concern I had was around that delightful, buttery sauce that goes on top. Well, once I realized that it is just hollandaise sauce the mystery shrouding Eggs Benedict was lifted, and my hesitation about preparing my own immediately subsided. Why? Because I've got this friend named Knorr who helps me make great hollandaise sauce in about 5 minutes!

Beyond the eggs and the sauce, we're just talking about toasting some English muffins and heating some fully cooked Canadian bacon. 

Here's how I bring it all together seamlessly every time:

Prepare the Knorr Hollandaise Sauce by the directions on the packet. Cover it and keep it on low heat. Heat the water in the poacher, spray the pan, and load it up with eggs. Cover and cook over medium heat. Spray a skillet lightly with cooking spray, place the Canadian bacon in the pan, and heat covered over medium heat. Put the English muffins down in the toaster. About the time they pop up, everything else is ready (because the sauce is finished and just remaining warm over very low heat.) Plate the muffins, top them with bacon, then eggs, and cover with hollandaise sauce. Finish with a little black pepper if you want.

I had some fresh tomatoes with mine this morning. Sometimes I have strawberries or orange slices.

I prefer my eggs poached lightly. It's a choice. You can cook the yolk the way you like it.

Supper From a Sauce Packet

I enjoy cooking -- from gathering and preparing my ingredients to the presentation of my creation. Most times, I am getting plenty of help from those who have simplified the process. Knorr has already mastered sauces so there is just no need for me to get in the kitchen and start from scratch when I can begin with Knorr. Speaking of which, yesterday I decided I ought to be able to come up with something simple and delicious with a little help from a Knorr's Parma Rosa sauce packet. Sure enough about 25 minutes later...Va la... 

                                           Ziti with Shrimp & Crab

Now, I'm a veggie hound, so I scrounged around for a couple to throw in with the seafood. Found some mushrooms and asparagus. I sauteed them up with a little diced garlic in a tablespoon of butter (since I already knew that the Knorr calls for butter.) Again having used Knorr's sauces so often I was pretty sure that I was going to need to add something to it to boost the volume of sauce to pasta ratio since I had decided to use ziti. A can of diced tomatoes! Now what pasta dish is without cheese? A sprinkle of parmesan over the top worked beautifully along with a bit of fresh parsley (since I had some.)

What I Used & How I Did It...(This Time!)...

                       1 packet Knorr Parma Rosa sauce mix (prepared - requires
                         1 tbsp butter & 1 1/4 cups milk)

                       1 box ziti (cooked in salted water & drained)
                     24 shrimp (thawed)
                       1 cup crab claw meat
                       1 cup sliced mushrooms (sauteed)
                       1 cup sliced asparagus (sauteed)
                       1 can diced tomatoes (with juice)
                       2 cloves garlic (diced & sauteed)
                       1/4 cup shredded parmesan cheese
                       1/4 cup fresh Italian parsley (if you have it!)

The sauce comes together in the same large skillet that I saute the veggies in. (I just remove them to a dish to return later.) After the sauce has thickened I add the tomatoes followed by the seafood. Then I add the veggies back into the mix and let everything simmer together for about 5 minutes. By now, my pasta is done, drained, and in a large serving dish. I pour the sauce with the seafood and veggies over the top of the ziti, and sprinkle the top with parmesan and parsley. Serves 8 easily.