slices Canadian bacon 4 English muffins, split – tablespoons unsalted butter, at room temperature tablespoons chopped fresh flat-leaf parsley (optional)
Easy Eggs Benedict
MAKE THE HOLLANDAISE
Put the butter in a small microwave-safe cup or bowl; microwave on high until melted, about 30 seconds. In a microwave-safe bowl, combine the egg yolks, lemon juice, 1/8teaspoon salt, and a few grinds of pepper. Using the technique below to steady the bowl, slowly pour in the melted butter while whisking constantly. Microwave on high, stopping to whisk vigorously every 5 seconds, until thickened slightly, about 45 seconds total. Keep warm until ready to serve.
POACH THE EGGSWorking in batches, poach the eggs according to the directions on page 23, setting each one aside on a paper towel–lined plate until all are cooked.
ASSEMBLE THE EGGS BENEDICTSHeat a frying pan over medium heat.Add the Canadianbacon and cook, turning once, until warmed through, about 2 minutes. Toast the muffin halves until golden brown. Lightly butter the toasted muffins and place 2 halves on each plate. Top each muffin half with a slice of Canadian bacon, awarm egg, and about 2 tablespoons of the hollandaise sauce. Garnish with the parsley, if using, and serve.
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A good, smooth hollandaise can be a challenge for cooks, since the sauce thickens using heat that must be high enough to cook the eggs but low enough to prevent curdling them. Problem solved: Microwave heat, in 15-second bursts with lots of whisking in between, yields perfect hollandaise in under a minute.
Make a nest with a kitchen towel and nestle the bowl in the center to steady it for hands-free mixing.
12Breakfast
makes6
servings
Golden Delicious or Granny Smith apples
1/ cups all-purpose flour1/ cup firmly packed golden brown sugar
teaspoons baking powder1/2 teaspoon ground cinnamon1/2 teaspoon salt
1/ teaspoon baking soda
3/ cups whole milk, plus more
as needed
large eggs
tablespoons unsalted butter, melted, plus room-temperature butter for serving
3/ cup chopped pecans Canola oil or unsalted butter for the griddle
Apple Syrup (page 5), warmed
Nutty Apple Pancakes with Apple Syrup
PREPARE THE BATTER
Peel and core the apples. Using the large holes of a box grater, shred the apples.Youshould have about 1/ cups. In a large bowl, sift together the flour, brown sugar, baking powder, cinnamon, salt, and baking soda. In a bowl, whisk together the milk, eggs, and melted butter. Pour over the flour mixture, then add the shredded apples and pecans. Stir just until combined. Do not overmix.
COOK THE PANCAKESHeat a griddle or large nonstick frying pan over medium-high heat.
Lightly grease the griddle with oil or butter. For each pancake, pour
about 1/ cup of the batter onto the griddle and spread it slightly with the back of the measuring cup. Cook until golden brown on the bottom and bubbles form and break onthe surface, about
1/minutes.Flip the pancakes and cook until theother sides are golden brown, about minute longer. Transfer to a plate and keep warm until all are cooked. Repeat with the remaining batter, greasing the griddle with more oil or butter as needed.
SERVE THE PANCAKESPour the warm apple syrup into a serving pitcher. Servethe pancakes piping hot, with syrup and butter for adding at the table.
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These delicious pancakes are fragrant with cinnamon, nuts, and apple. For a double dose of the fruit, an easy-to-make apple syrup is the ideal topping.
14Breakfast
makes4-6
servings
To prevent the berries from burning, use the medium-low heat setting on the waffle maker and carefully wipe the grid with paper towels between batches.
Berry Smash Whole-GrainWaffles with Berry Syrup
FOR THE BERRY SYRUP
(OPTIONAL)
cups fresh or thawed frozen blackberries or blueberries1/2 cup pure maple syrup
FOR THE WAFFLES
large eggs
1/2 cups whole milk
1/2 cup canola oil
3/ cup all-purpose flour1/2 cup whole-wheat flour1/2 cup rolled oats tablespoons firmly packed golden brown sugar tablespoon baking powder1/2 teaspoon ground cinnamon1/ teaspoon salt
cup fresh or thawed frozen blackberries or blueberries
MAKE THE SYRUP (OPTIONAL)
In a small saucepan, combine theberries and syrup. Bring toa rapid simmer over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally,until the berries havepopped and the syrup has thickened slightly,about 30 minutes.
PREHEAT A WAFFLE MAKERMeanwhile, preheat a waffle maker on the medium-low setting.
PREPARE THE BATTERIn a bowl, whisk together the eggs, milk, and oil. In a large bowl, whisk togetherthe all-purpose flour, whole-wheat flour, oats, brown sugar, baking powder, cinnamon, and salt. Make a well in the center of the dry ingredients, pour in the milk mixture, and whisk gently just until combined but with a few lumps. Gently stir in the berries.
COOK THE WAFFLES
When the waffle maker is ready, spoon batter overthe cooking grid, distributing theblackberries evenly; a standard 7-inch
