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#8324
05/24/2009 07:01 PM
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Joined: Feb 2004
Posts: 19,406
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OP
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Joined: Feb 2004
Posts: 19,406 |
[color:"blue"]Nova Scotia Eggs Bernaise[/color]
(serves one)
1 split Thomas' English Muffin
2 poached eggs
a couple slices of Nova Scotia Lox
a few capers
creamy whipped cream cheese with chives
some chopped green onions (scallions)
Knorr's Bernaise Sauce (or McComicks, I prefer Knorr's though)
Toast English Muffins.
Spread each half lightly with Cream Cheese.
sprinkle with capers and chopped green onion. (fresh ground black pepper here)
top each half with Nova Lox, room temp. (fresh ground black pepper here, too)
top each half with a poached egg. (more fresh ground black pepper, optional... I like a lot of pepper on onions and eggs and Lox)
plate and spoon Bernaise Sauce over top...
I don't add any salt, as the Knorr's Brenaise Sauce has enough in it for us.
YUMMMM! It's our dinner tonight!
I like it with a chilled, cheap, basic White Bordeaux Table Wine, the $8-$12/btl. variety...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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Joined: May 2001
Posts: 6,993
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Traveler
Joined: May 2001
Posts: 6,993 |
Mmmmmm, I've had a very similar serving at Village Cay Restaurant on Tortola and have made close to the same several times.
With the Knorr's Bearnaise especially for beef I like to use half and half as opposed to whole milk and add extra tarragon. Very popular.
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Joined: Feb 2004
Posts: 19,406
Traveler
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OP
Traveler
Joined: Feb 2004
Posts: 19,406 |
Isn't it tasty? on Sunday nights, we often do "breakfast for dinner"... and this is one of our favorites... Gotta try the Knorr's with half & half, and I have always added more dried taragon to the sauce also... Mmmmm... more fat content! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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Joined: Dec 2005
Posts: 1,280
Traveler
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Traveler
Joined: Dec 2005
Posts: 1,280 |
Sounds Yummy...this one's a keeper!
Thanks, Brian.
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