For Eggs Bennie - make ‘Quick’ Hollandaise sauce:

 Melt stick of butter (1/4 lb) in small sauce pan – hot & bubbling (220°F)

o Melt butter while water for eggs is coming to a boil

 While eggs are poaching:

o Use hand blender and its tall blender cup

o Into blender cup: 1 egg yolk, 1 tsp water, 1 tsp lemon juice, pinch of salt

o Pour melted butter into glass measuring cup

o Place hand blender right to bottom in the yolk mixture and start

o Slowly dribble hot butter into blender cup

o Blend about 30 seconds

o To keep warm: Return sauce to sauce pan, put on lid, keep warm on stove top (off heat)

 Place ham or pea-meal bacon on toast

 Poached egg on top, sprinkle of salt

 Spoon on Hollandaise sauce, sprinkle with fresh ground pepper

 YUM!

Ingredients 

Oil 

1/2 onion, sliced wedges 

4 large white potatoes, chopped/diced 

1 jalapeño (you can put more depending on your preferred spice level)

4 tomatoes, cut into 1/8ths (wedges)

1 chili pepper (you can add more depending on your preferred spice level)

Water, about a cup

Eggs

Instructions

In a large sauce pan, heat up some oil, add in potatoes. 

While potatoes are cooking, in another sauce pan: heat a bit more oil, add in the onion, then jalapeños, then tomatoes, then chilis, then water. Bring to a light boil. 

In the meantime, go back over to your potato pan, give a nice stir and add salt and pepper to flavour the potatoes, they should be starting to have a golden colour. Continue cooking potatoes. 

Once salsa ingredients have come to a light boil, pour contents of pan into blender. Blend until smooth. 

Potatoes should now be fully golden brown, pour salsa over potatoes in the large sauce pan. 

Crack eggs into pan of potatoes and salsa, don't mix the goal is to have a poached egg. Put lid on sauce pan. Cook for 5 minutes. 

Use a ladle to serve potatoes, salsa with egg in a bowl.  

Poached Eggs That Stay Together

Ingredients

• Water

• 2 TBSP White vinegar

• 1 tsp Salt

• Eggs - no substitutions

Tools

• Frying Pan

• Tea cups

Instructions

1. Fill large fry pan with water almost to top

2. Add 2 TBSP white vinegar, and 1 tsp salt to water

3. Bring to boil high heat

4. Crack 2 eggs into tea cup, us a separate tea cup for every 2 egg serving, set tea cups to the side

5. Once water is boiling and eggs are in tea cups, remove pan from heat

6. Lower cups into water and slowly rotate to allow eggs to flow into water

7. Cover pan and let stand for: 

  up to 8 eggs let stand for 5 minutes

         10 – 12 eggs let stand 7 minutes

8. Use slotted spoon to remove eggs to paper towel on a plate to remove excess water

9. Place eggs on plates or toast

Dad recommends to start your toast once the eggs are in the pan, timing is everything. 

Ingredients 

1 tsp vanilla

1/2 tsp salt

2 eggs

2 TBSP sugar

2 TBSP melted butter

2 cups milk

1 cup flour 

Instructions

1. Combine and whisk all ingredients until smooth.

2. Let the batter rest for 30 minutes (or sit in fridge overnight).

3. Heat non-stick or lightly greased pan to medium.

4. Pour in a thin layer of the batter just so it covers the bottom.

5. Once it is golden brown on one side, flip and cook the other.

6. Serve with maple syrup, butter, fruit, or jam.