CREAMED EGGS

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?

CREAMED EGGS

Rick Beach
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.
Course Breakfast
Cuisine American
Servings 1 Person (2 slices of toast

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

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PORTOBELLO CAP PIZZA

This is just a teaser for a more in depth recipe we hope to soon post.   You can do these in a Dutch Oven or in your kitchen oven on a cookie sheet.  While an individual #3 cast iron skillet, for each cap,  provides even better presentation.

Here is the rough Recipe for two servings.

2 large Portobello Caps

Remove any stem
 
Pre browned Ground Turkey with fennel and other spices to mimic sausage.
We used ground turkey and our own spices.  You could brown any store bought sausage.  Or substitute with pepperoni, or other favorite meat/protein topping.
 
Place Caps on oiled cookie sheet, cast iron skillet, or Dutch Oven.  With the fin side facing up.

On the mushroom cap, layer the following in this order, splitting the ingredients onto the 2 caps:
Pizza sauce
Grated Parmesan cheese
Minced garlic
1 Roma tomato finely diced (Half for each cap)
Italian Seasoning
Salt & pepper
Browned seasoned Turkey
 
Bake at 400° for 25 minutes.
 
Remove from the oven.  Add a layer torn fresh basil leaves.  Then return them to the oven for 5 minutes.  Or until the fresh basil leaves wilt.
 
Remove from the oven once again.  Set oven to High Broil.  Layer on shredded Mozzarella cheese.  Return to oven. Broil 3 minutes. of until the cheese melts.

Serve hot with a pre-made salad and warm bread or bread sticks.

 

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We made a correction to our Hamburger Bun Recipe

For those of you that subscribe to our email list.  Please be aware we made an edit to the Hamburger Bun Recipe.

It was brought to our attention that we omitted the yeast and its measurement in the ingredient list.  We did have it in the instruction area.  Most experienced cooks might  catch this right away and be able to wing it without the measurement.

We made the correcting edit today.  If you printed out the original recipe, please throw that copy away, and reprint a new copy.  Sorry for any confusion.

For those that don’t know.  The recipes have a “Printer” icon near the top for your convenience.  Just click to print.  No need to mess with copy and paste methods.

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PERFECT SIZE FOR TWO

How many of you have multiple pieces of Cast Iron Cookware? I certainly have way too big of a collection. Probably borderline hoarder? Actually, no “probably” about it. LOL!

From Skillets to Dutch Ovens, to other iron in between. They are meant to be used and not just sit on the shelf. I try to put many of them to real use from time to time.

Often times I find myself returning to my #8 Cast Iron Dutch Ovens. I have three of the more modern Lodge in this size.

I find them perfectly sized when cooking for two people….perhaps even large enough for four depending on what you cook or bake. No need to waste expensive charcoal. Most things can be baked or cooked with 15-16 properly arranged briquets.

See our thoughts on Heat Management or Coal Counting.

I find the 8 inch Dutch Ovens especially ideal for camping. While their larger cousins are great for competition cooking, large pot-luck’s, or cooking/baking for more people or a larger than two family. My go to Dutch Oven for camping trips is my 8 inch. The smaller size makes their weight insignificant.

These are great for a small batch of morning biscuits or pastries. Able to produce those hot and fresh goodies while waking up to some fresh coffee. If you want a full blown breakfast, bake up a Dutch Oven Mountain Man Breakfast.

Our Cinnamon Roll Recipe

Our Homemade Buttermilk Biscuit Recipe

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A Biscuit kind of morning

Some cold mornings you just have to reach for the buttermilk, real butter, and just be Bad!

Real old fashioned biscuit making is a lost art in many families. A generation away it was common. “Canned” biscuits are something more recent.

If you have never had real homemade biscuits you are really missing a delightful breakfast addition. Fresh and warm just out of your oven, they can’t be beat.

Its even more fun if you have vintage biscuit cutters and bake these in a cast iron Dutch Oven using charcoal or wood coals.

Click this Link for Recipe and helpful techniques.

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RECIPE: EASY BAGELS


The “Everything” Bagel

RECIPE: EASY BAGELS

This is a no yeast, quick and easy recipe for bagels. We often do these in a Dutch Oven while camping. I can't take credit for the recipe since a friend [Kathleen LeBlanc] shared it, and the technique, with me while camping. She did not know where it originated either.
Servings 4 Bagels

Ingredients
  

  • 1 Cup Self Rising Flour Or 1 C regular flour + 2 tsp Baking Powder
  • 1 Cup Non Fat Greek Yogurt Not Regular Yogurt
  • 1/2 tsp Salt (Regular Table) or 3/4 tsp kosher salt
  • 1 Large Egg White

Instructions
 

  • Preheat Oven to 375°F - Or Charcoal for 375° Spray oil a cookie sheet or Dutch Oven bottom. Parchment paper could be used too, but spray oil the paper too.
  • In bowl combing the self rising flour and salt. Whisk together
  • With a fork, spatula or hands, mix in the yogurt until combined and looks like crumbles.
  • On a floured board knead the dough a few times. Dough should be tacky, not sticky. (15 to 20) turns.
  • Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form your bagel. Or make a ball and poke a hole with your finger then stretch/form your bagel
  • Top with egg white wash and sprinkle with the seasoning you prefer.
  • Bake on the top rack of your oven. Or in a Dutch Oven with top heat for 375°F based on you Dutch Oven size.

Notes

The "Apple Pie Bagel".  Canned Apple Pie Filling - Cinnamon - Salt - Butter

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