Showing posts with label Special Occasions. Show all posts
Showing posts with label Special Occasions. Show all posts
I love Eggs Benedict. Its such a simple dish and yet at the same time it feels so special . . toasted english muffin topped with some bacon, an egg and hollandaise sauce.
Yum! Normally it calls for a perfectly poached egg, but this version I am showing you today is simpler than that. It uses softly scrambled eggs, and it is delicious!
This is the perfect holiday morning breakfast!
Toasting English muffins beneath a grill . . . simple. Check.
Grilling some back bacon . . . simple. Check.
Topping the bacon on the muffin . . . delicious softly scrambled eggs.
So simple to do, and so very tasty. It's easy to do the whole lot all at once. Check.
A final gilding of Hollandaise sauce . . . not so simple to do, unless of course you buy it ready made. I had some lovely ready made pouches from Christian Potier and they worked very well.
But if you want to make an easy hollandaise from scratch, blender hollandaise is the way to go. There is a great recipe on Simply Recipes. This is the one I use. Its easy to follow and always turns out. Check.
If you like Eggs Benedict as much as I like Eggs Benedict you will be in Eggs Benedict heaven with this. Your family will love this and you will love the ease of creating it.
It makes the perfect Christmas morning holiday breakfast. Or any special occasion breakfast for that matter!
Elegant, delicious, and yet . . . so very simple.
*Scrambled Eggs Benedict*
Serves 4
Now where is my fork . . . . mmmm . . . . Bon Appetit!
Note: If you can't find a jar of good Hollandaise sauce there is a really fabulous recipe to make your own quick and easy Hollandaise sauce here that I highly recommend!
Parmesan Crusted Pork Tenderloin. This is a delicious Parmesan Crusted Pork tnderloin keto friendly way of cooking a nice piece of meat. We actually don't eat a lot of red meat in this house.
In fact, it is a very rare thing. I am inclined to eat less and less of it these days, but . . . when I do, I try to make it a treat.
And so, when we do have it we will indulge ourselves with a nice steak, or a good roast . . . some nice pork or lamb chops, or . . . as in this recipe here today . . . the filet mignon of the pork kingdom, a good free range Pork fillet, as it is called over here, or Pork Tenderloin in North America.
This is a cut of pork that comes from the loin, the eye fillet. It is a lazy muscle, which means it is very tender and lean.
It can also be somewhat lacking in flavour when compared to the shoulder or the leg, but it also provides a beautiful canvas (much like the chicken breast) for you to paint upon it with lucious combinations of flavours in the shape of special rubs or sauces.
It also means that it is easily prone to drying out and so great care must be taken not to over cook it. I believe in this modern age it is quite acceptable to cook the tenderloin just until it is pink inside.
You will come to no harm. Remove any tough white membrane or sinew from the outside of the loin
before cooking (easily done with a sharp knife.), or the silverskin as it is known.
There is a great tutorial on how to do that with photographs, here.
If roasting a whole loin, stuffing it will help keep it
moist (prunes, apples, mushrooms, blue cheese are all good stuffing
ingredients) as will a splash of liquid added to the roasting tin (wine,
cider or stock all work well).
Cut into slices (medallions) or strips,
pork fillet can be pan-fried in a matter of minutes. Really, do take care not to over cook it and dry it out.
Today I coated it with a simple herb and cheese crust, along with some olive oil. It was cooked in a mere 30 minutes.
Whilst it was cooking I created a delicious Green Olive and Lemon Sauce to serve spooned over top of those tender slices of pork.
It made a change from gravy. It was so delicious. This is truly Dinner Party Fare, so you will want to book mark it for one of those special occasions!
What's nice about it too, is that it is quick and very easy to prepare and has such a lovely presentation. Enjoy!
*Parmesan Crusted Pork Tenderloin*
with aGreen Olive and Lemon Sauce
For the sauce heat the olive oil in a shallow pan. Add the shallot and soften, stirring frequently. Add the chicken stock or wine and bring to the boil. Reduce by 1/2. Whisk in the lemon juice and olives. Taste and adjust seasoning. Tip any juices accumulated into the roasting pan into the sauce and whisk in.
Serve the pork cut into 1/2 inch slices with some of the sauce spooned over top.
I like to serve this with mash and a green vegetable.
This was absolutely lovely. Sometimes I make myself very proud of what I have done. Forgive me for my lack of humility on this occasion! Sometimes what I do even amazes me. I love it when that happens.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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