We added one of our family favorites. We laugh this is a family secret. But I am sure others have had this. Maybe called something else? Kind of a spin on Eggs Benedict?
I grew up eating this. A spin on Egg Benedict. I was recently asked by my son for the recipe, so our family tradition continues. I think someone could open up a breakfast restaurant featuring this...or maybe it is just my childhood comfort food and I have a biased opinion? I have always tried to serve this as a special treat when I have house guests. This can be done at home or while camping. It keeps great on the stove in case there is a delay in sitting down to eat .... just keep it warming and stir frequently to keep it smooth and creamy.The way it is served provides great presentation too.This makes a serving for 2 pieces of toast, enough for one person. Multiply as needed. Refrigerate leftovers because they are just as good warmed up.
- 2 Eggs - Hard boiled See Recipe Notes
- 2 1/2 Tbsp Butter
- 2 Tbsp Flour
- 1 Cup Whole Milk
- To Taste Salt About 1/16 tsp? (To taste)
- Black Pepper (ground)
- 2 Slices Toast - Hot and Buttered
Using prepared peeled hard-boiled eggs. Slice eggs in half and place the yellows in a bowl and mash with a fork while adding a couple pinches of salt. Fluff with a fork to separate the mashed yokes so they look something like course corn meal. Set aside until serving.
Dice the Whites in ½ inch chunks and place in another bowl and set aside.
Prepare Medium to thick Basic White Sauce· In a small, heavy saucepan, melt 2 1/2 tablespoons of real salted butter over low heat.· Blend 2 tablespoons of flour into the melted butter, whisk it in. Add a couple pinches of salt (to taste). Cook and whisk constantly over low heat, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste. This will be a thick bubbly paste. You are making a roux. Do not heat too high. You do not want to burn or brown this. Slowly add 1 cup of milk to the bubbly butter flour roux while whisking, Continue to whisk constantly to avoid lumps.· Continue cooking slowly on low, whisking frequently to avoid bottom burn and lumping. Continue until smooth and thickened (Don’t let it boil or it will curdle and lump). It should be velvety smooth.
Once the white sauce has thickened stir in the diced hard boiled egg whites. Continue to stir for several minutes to thoroughly heat the diced whites. The whites seem to further thicken the sauce. Test taste and adjust salt to taste adding a little at a time.
NOTE: If the sauce is done correctly it will be slightly thicker than gravy. It should mostly stay on the toast and not be so thin as to run off the toast. If too thick simply whisk in additional milk in very small quantities and cook for another minute while constantly whisking the sauce. If the sauce is too thin this may mean cooking an additional amount of butter, flour, and salt together until you have a bubbly roux. Then slowly add the hot milk mixture into the hot butter flour roux while whisking vigorously . Do Not Mix it the opposite way. As with any flour based white sauce roux, never add dry flour, or the cooked butter flour roux, to the hot milk mixture. If you do it will immediately cook on contact and form tiny cooked balls of dough and ruin your entire sauce. Many make this mistake when trying to make gravy. Have you ever had lumpy gravy?
Once your Egg White sauce is to your liking, ladle the Egg White Sauce over hot buttered toast. For a large group consider making a big batch of toast in your oven. Top by sprinkling the yellow mashed egg yoke over the toast and Egg White sauce. Garnish the top of the sprinkled yellow yoke with ground black pepper. It's breakfast or brunch, but also looks like art!
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BISCUITS - OLD FASHION BUTTERMILK RECIPE
- 3 Cups Flour
- 3 tsp Baking Powder
- 1 tsp Salt
- 3/4 tsp Baking Soda
- 1/2 Cup Butter Shaved Frozen or real cold
- 1 3/4 to 2 1/2 Cups Buttermilk Real cold (start with 1 3/4 Cups)
We recommend not substituting the real Buttermilk with an alternative.Not even powered Buttermilk.Do not make with regular milk, adding lemon juice or vinegar to regular milk, etc., While that is an acceptable alternative in recipes with sugar or sweet. It is not recommended for biscuits. If your baked biscuits seem dry or clunky increase the Buttermilk slightly until you know the perfect mix for your area and oven.
There is a definite knack to baking light and fluffy biscuits. A couple of secrets to good biscuits is very cold Butter and Buttermilk, not mixing the dough much, and folding and patting the dough several times. Probably a wetter mix than you would imagine if your biscuits don't come out right.
Properly mixed biscuit dough almost looks like it hasn’t been mixed all the way. The other secret is a very moist mix. Sticky, requiring a floured board and floured hands to handle.
Never use an electric mixer or dough machine when mixing up biscuits. Use a fork, and use it as little as possible.
Also old stale Baking Powder (opened and on the shelf for awhile) looses its ability to create the bubbles required to raise good light biscuits. Pitch the old stuff and use fresh.
Mix your dry ingredients together with a wire whisk.
Shave cold butter with a potato peeler or other type of cutter. Or chop frozen. Keep butter very cold until ready to mix in.
Then stir in the cold shaved butter into the mixed dry ingredients. Alternatively if your chunks are big you can “cut it in" into the dry ingredients using a shortening cutting tool, made for that, or two knives. All pieces should be pea size or less. Mix in the first 1 3/4 cup of Buttermilk gently (Do not over mix) using a fork. If dry add more in small amounts until dough is almost too sticky to handle (flour your hands)
The buttermilk in this recipe is part of the leavening (makes the bubbles) The acidity of the Buttermilk reacts with the Baking Powder & Soda. Don’t substitute the buttermilk with something else for this ingredient if you are new to making biscuits.
The dough should be sticky. Probably more sticky than you think. Mixing the ingredients too much, or too dry is the killer of soft and fluffy biscuits. Plop the sticky dough out on an extremely well floured bread board.
Flour your hands. Don’t roll dough out, but pat or gently flatten with your well floured hands (about 1 1/2 inch thick. Fold the dough in half over on itself and gently pat the dough to 1 1/2 inch thick. Repeat the fold and pat two more times.
Preheat a regular oven to 400 degrees. (Dutch Oven Coals for 400°F-Don’t pre-heat the Dutch Oven)
Cut rounds with biscuit cutter or top of a small drinking glass, can, etc.
Place biscuit rounds on a cookie sheet or into the bottom of the Dutch Oven up against one another. Closely placed biscuits will also be much more moist when done. Biscuits placed next to each other will rise much higher than those placed with gaps between them. Cover with a towel and let the biscuits rest for 10 to 15 minutes before putting them in the oven, or putting the heat to the Dutch Oven.
In a regular kitchen oven Bake 14 to 18 minutes or until golden brown on top. If Baking using charcoal in a covered Dutch Oven, it is also 14-18 minutes or until tops are golden brown.
It is assumed you know proper coal/heat techniques for Dutch Oven baking
Click this link below in Recipe Notes if you need help with Dutch Oven Coal counting? We prefer the 3 uppy-down rule!
Serve hot with butter, jam, gravy, etc.
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