Eggs Benedict

 

Total time: 20 minutes

Servings: 6

Note: From "The Gourmet Cookbook, Volume 1"

 

Hollandaise sauce

4 egg yolks
8 tablespoons (1 stick) butter, cut into three parts
Juice of 1/2 lemon
Salt
Pepper

1. Combine the egg yolks in the top of a double boiler over simmering water. Stir in the cubes of butter, piece by piece, stirring constantly. Remove from heat as the last piece melts.

2. Add the lemon juice. Taste, season. If the sauce curdles, add a chip of ice and stir.

Eggs and assembly

12 strips Canadian bacon
6 English muffins
12 eggs
Hollandaise sauce

1. Grill the bacon, reserve in a warm oven. Split and toast the muffins, (allowing for some more cooking while they stand). Reserve in a warm oven. Heat 6 plates in the oven.

2. Fill a broad-faced frying pan half full of water, and bring the water to a simmer. Carefully crack the eggs into the water a few at a time. Poach the eggs (3 minutes for soft runny eggs), trimming away any straggly whites. When the eggs are almost cooked, using a slotted spoon, remove them to warm water and continue poaching until all the eggs are done.

3. Arrange the muffin halves on plates. Cover each with a slice of bacon, then an egg, then a generous spoonful or two of hollandaise sauce. Serve with well-drained, steamed spinach and a good Chardonnay.

Each serving: 550 calories; 30 grams protein; 28 grams carbohydrates; 2 grams fiber; 34 grams fat; 15 grams saturated fat; 634 mg. cholesterol; 1,111 mg. Sodium

Copyright © 2011, Los Angeles Times

Accordion potatoes with fresh rosemary

Total time: 1 hour, 15 minutes

Servings: 6

Note: Specialty stores such as Trader Joe's carry small baking potatoes.

 

Ingredients:

6 baking potatoes, about 2 pounds total, scrubbed
2 tablespoons olive oil
1/2 tablespoon sea salt
1 bunch fresh rosemary
Shredded Cheddar cheese for sprinkling, optional

Directions:

1. Heat the oven to 400 degrees.

2. Put a potato on a cutting board and lay a wooden spoon next to it. Cut 8 or 10 slices down through the potato until the knife reaches the spoon handle; this will leave the base of the potato intact. Repeat with all potatoes.

3. Place the potatoes in a roasting pan, drizzle with the oil and sprinkle with the salt. Place a sprig of rosemary between each slice. Bake until tender, 40 or 50 minutes.

4. For serving, remove the rosemary springs and replace with fresh ones, or sprinkle with shredded cheese.

Each serving: 173 calories; 585 mg. sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 31 grams carbohydrates; 3 grams protein; 3 grams fiber.

Copyright © 2011, Los Angeles Times

Napoli Italian Restaurant's capellini al gamberetti

Total time: 25 minutes

Servings: 4

Note: Adapted from Napoli Italian Restaurant in Loma Linda

Ingredients:

6 tablespoons extra-virgin olive oil

1 pound large (16 to 20 count) shrimp, peeled and cleaned

4 cloves garlic, thinly sliced

1/2 pound sliced mushrooms

1 cup diced tomatoes

1 cup drained jarred artichokes

Salt and pepper

1/2 pound capellini (angel hair) pasta, cooked al dente in salted water

1 tablespoon finely chopped parsley

Directions:

1. Heat a 12- to 14-inch sauté pan over medium-high heat until hot. Add the olive oil, shrimp and garlic and cook, tossing or stirring frequently until the shrimp is just cooked, about 2 minutes.

2. Add the mushrooms, tomatoes and artichokes and continue to cook until the mushrooms are softened, about 3 minutes. Season to taste with salt and pepper.

3. Stir in the pasta and parsley, and toss to combine and warm the pasta. Remove from heat and serve immediately.

Each serving: 519 calories; 29 grams protein; 50 grams carbohydrates; 3 grams fiber; 22 grams fat; 3 grams saturated fat; 168 mg cholesterol; 4 grams sugar; 328 mg sodium.

Copyright © 2011, Los Angeles Times