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Nova Scotia Eggs Bernaise
#8324
05/24/2009 07:01 PM
05/24/2009 07:01 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
OP
Traveler
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OP
Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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[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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Re: Nova Scotia Eggs Bernaise
[Re: BigJim]
#8326
07/24/2009 08:39 AM
07/24/2009 08:39 AM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
OP
Traveler
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OP
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Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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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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