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Make sure they are all DESSERTS j/k me luvs chocolate.

A constant at celebratory breakfasts and brunches, eggs Benedict is often considered a difficult and extravagant dish.


Dazed by Hollandaise?

Two things define eggs Benedict: poached eggs and hollandaise sauce. And those two items are the reason this dish seems so daunting. Without them, though, it's not quite Eggs Benedict. Learn these two steps, and any sort of Benedict is possible.

Begin by poaching the eggs. Crack the egg first into a separate container, and then boil water with a tablesthingy or two of vinegar added. Now stir the water in a wide circle and add the whole egg. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks.


Hollandaise sauce is an emulsion of eggs and butter, which seems tricky to create. The eggs and butter must blend at just the right temperature--warm enough to melt the butter, but cold enough to keep from scrambling the eggs--then stay at that temperature until served. The secret? A double-boiler and a thermos. Carefully read the recipe, use a bowl set over simmering (not boiling) water, and stir, stir, stir. Hollandaise, it should be noted, does not like to be rushed. Take the time to make sure each step is done before moving on. The double-boiler ensures the eggs won't scramble as they heat, and the thermos ensures the sauce is held at an optimum temperature until served.

How To Make Hollandais Sauce

INGREDIENTS
4 egg yolks
3 1/2 tablesthingys lemon juice
1 pinch ground white pepper
1/8 teasthingy Worcestershire sauce
1 tablesthingy water
1 cup butter, melted
1/4 teasthingy salt

DIRECTIONS
Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablesthingy water.
Add the melted butter to egg yolk mixture 1 or 2 tablesthingys at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teasthingy or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

WHEN FINISHED unsnap your Jeans, or better still wear ELASTIC waist band slacks!!

Janetteddy's SPAGHETTI PIE

Ingredients
1lb. Ground Beef
4 cups of your favorite tomato sauce(homemade or jar)
5 cups water
1 box angel hair pasta
1 lb. ricotta cheese
2 eggs
parsley
Italian seasonings of your choice.
1 lg. bag shredded mozzerella cheese
Parmesan cheese
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Preheat oven to 350 degrees
In a bowl put the ricotta cheese,eggs,parsley,salt and garlic powder, mix well, set aside
In lg. pan brown ground beef, drain fat if any and put back into pan, add sauce, water and spaghetti, bring to boil. Reduce heat & cover. Keep stirring until spaghetti is tender all the while keep breaking up the angel hair with cooking utensil..the spaghetti will absorb the sauce.Janet uses 4 or 5 glass pie pans..Or you can use a lasagna pan.Janet uses the pie pans(this recipe yields 4 or 5 pans) she freezes them right from the oven and always has some for unexpected company. When the pasta is tender, remove from heat.Line each pie pan with one good layer of pasta mixture to that add a layer of the ricotta mixture and sprinkle with mozzerella spreading evenly with knife or spatula.Cover with the second and last layer of pasta mixture sealing in the cheese filling.Top with your favorite grated cheese bake 15-20 minutes.