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A to Z Recipes Newsletter
June 17, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Breakfast Favorites
Heart Healthy
For Two
Publisher's Choice
Good morning everyone and welcome to the Friday edition of A to Z Recipes. I started doing this newsletter a few years ago as a way to share recipes with
friends. Before long it became a repository for some funnies and insightful pieces. Then the
QT Discussion Forum came about as a way for the group to get to know one another and "chat". The
A to Z Recipes web site has been there most of the past few years as
a place to locate recipes and information related to a2z and services to its readers. Little did I know when I started that first email all those years back that it
would grow into an almost full-time hobby. What amazes me most is the family that I have acquired along the way. I am passionate about my family so that would
naturally extend over onto a2z and you, my a2z family.
I thank each of you for being here with me.
Speaking of family, today is a special day as it is the birthday of my "Sis", Linda in
Michigan. It would take volumes to describe her. She is intelligent, funny, and oh so generous with her time for a2z. More importantly, she gives above
and beyond - 110% - to everyone and everything in her life. Besides caring for a husband, children and grandchildren, she spends hours weekly for all of us at a2z,
gathering materials for issues. She also acts as a monitor in the
QT Discussion Forum, making sure questions are answered, requests fulfilled, and feedback
received, especially if I have been too busy to do so.
Linda is a wonderful person, refusing to allow physical
improbabilities to become physical impossibilities, as she becomes "super woman" when facing a challenge. I am so grateful to her. Please drop by the
QT Discussion Forum and wish
Linda a very happy birthday.
News Flash! We have another birthday baby added to our list... Janet, from Imboden,
AR will celebrate her special day tomorrow! I was busy and away from my keyboard for a couple of days as Janet
added her name to our ever-growing list. She is a retired nurse's aid who spent most of her life helping others and she loves a2z. Don't forget to include Janet in your special greetings when you visit QT Discussion
Forum.
For our Birthday Babies and all of you who may share another passion of mine - breakfast - is an issue filled with perfect
ways to enjoy the best meal of the day. I've also tucked in something to make you think and laugh, which is perfect in starting your day. Have a great day and join us
here Sunday for a very special issue. We ladies get together to provide a wonderful tribute to that select group called
"Fathers".
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE !
Linda, this fits you to a "T"...
"Sisters of the Heart"
I love you like a sister-
We're so close in special ways.
We share each other's joys and cares
and happy yesterdays.
We share our thoughts and secrets, too,
our hopes for what will be.
And I love you like a sister-
you're like family to me.
Help make us NUMBER ONE !
Poaching an Egg
Some folks shy away from poaching an egg, thinking it's a complicated operation. But these step-by-step directions make the process effortless.
Fill a 2-quart, stainless steel or glass saucepan (don't use cast iron) with 6 cups water. Add 1/2 teaspoon salt, if desired.
Bring the water just to boiling (rapid bubbles), then reduce to a low simmer (small bubbles just breaking the surface of the water). If the water is boiling too
briskly, the egg may become tough or could break up from the agitation. If the water temperature is too low, the egg will not hold together, leaving you with a murky
mess. Two eggs may be poached at once in a 2-quart saucepan.
Now, follow the two simple steps below to prepare the perfect poached egg.
Give 'em a break. Break the egg onto a shallow plate or into a shallow bowl. With the edge of the plate just touching the water, let the egg slip gently into the
simmering water. Cook for 3 to 5 minutes or until the white is firm and the yolk begins to thicken but is not hard.
Spoon and drain. Using a slotted soon, remove the poached egg from the water. Drain very well. A properly poached egg should be firm, shiny, and round with
a warm, soft yolk. (Use kitchen shears to trim the edges of the egg, if desired.)
Source: MSN House & Home
Help make us NUMBER ONE !
Cook Once, Eat Twice
Here's the scoop on the current theme:
Summer is here and who wants to spend hours in a hot kitchen cooking every day? How about recipes that allow you to "plan" for leftovers? What recipes do you
use that enable you to cook once and eat twice? If you double up on the meatloaf when you prepare it, what's your special recipe for using it in another meal?
We're going for recipes, so please don't send in a meatloaf recipe and say "fix sandwiches the next day". We're looking for creativity and originality, ok? Send us
those family keepers for dual-meal recipes for all to share here at A to Z Recipes. Make sure to try out my sampler and drop by the rules section
to ensure your submissions are acceptable.
Here's a sampler for you:
INDIAN BUTTER CHICKEN
(Chicken Makhani)
4 servings
40 minutes
10 mins prep
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 lb boneless skinless chicken thighs, cut into bite size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water
Heat 1 tablespoon oil in a large saucepan over medium high heat.
Saut?© shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook,
stirring, for 1 minute.
Add tomato puree and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt.
Reduce heat to low and simmer for 10 minutes, stirring frequently. Season with salt, pepper and cayenne. Remove from heat and set
aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat and season with 1 teaspoon garam
masala and cayenne. Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes. Pour the rest of the sauce into
the chicken.
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Refrigerate leftovers.
LEFTOVER QUICHE
The great part is you can use whatever leftovers (well...almost) you have on hand. This dish can be served hot or cold. Freezes very well! Use any cheese of your
choice. Great for breakfast using bacon and served with fruit and coffee.
6 servings
1 hour 5 minutes
20 mins prep
1 cup shredded cheddar cheese
1/2 cup cooked and cubed chicken meat or ham or bacon
1/2 cup frozen zucchini or spinach or broccoli, cooked
3 eggs
1/2 cup baking mix
1/2 teaspoon salt
1 dash garlic powder
1 tablespoon dried onion flakes
2 tablespoons chopped fresh parsley
1 1/2 cups milk
1/3 cup olive oil
1/2 teaspoon paprika
Preheat oven to 350 degrees F.
Generously grease a 9 inch pie pan. Spread shredded cheese across bottom of pie pan. Cover cheese with meat and vegetables.
In a blender, combine eggs, baking mix, salt, garlic powder, onions, parsley, and milk. Blend until smooth, then add olive oil. Blend until combined, then pour mixture
over meat and vegetable layer. Sprinkle with paprika.
Bake in preheated oven for 40 minutes.
Cool 10 minutes before serving.
Please use this email link to submit a recipe for theme recipes: Cook Once, Eat
Twice
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no
later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If
the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the
remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for
posting.
The rules are:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require
a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of
sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes
protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Cook Once, Eat Twice has a deadline of June 24, 2005, and will be posted on July 2, 2005.
Please use this email link to submit a recipe for theme recipes: Cook Once, Eat
Twice
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
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Show your support by voting for this ezine.
Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name
Where you live
Your birthdate
You may include anything else you would like to share such as:
How long you have been with A to Z Recipes
Something about your job and family
Your hobbies
Any special recipe requests
This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Help make us NUMBER ONE !
Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there.
NOTE:
Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again.
*Offensive postings will be deleted by the publisher.
Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May
2005.
Help make us NUMBER ONE !
Parrots!
A newly married couple were spending their honeymoon in the Seychelles. One morning they bought a brightly colored parrot and took it back to their hotel room.
However, the bird kept up a running commentary on their love making and after a few days of this the annoyed groom flung a blanket over it's cage and shouted:
"If I hear one more word out of you, I'm taking you down to the zoo and leaving you there!"
On the last day of their honeymoon, the couple were packing their clothes away prior to departure. They had bought so many souvenirs that they had great difficulty
in closing the last suitcase. They decided that one of them should stand on it whilst the other one attempted to close it.
"Darling," said the groom, "you get on top and I'll try". This proved unsuccessful, so the groom said, "Wait a minute - I'll get on top and you try." This didn't work
either, so the groom in desperation said, "Look, darling, let's both get on top and try!"
At this point, the parrot whipped the blanket off it's cage and squawked, "Zoo or no zoo, this I've got to see!"
Three Men Standing in Front of God
God: Men, what car you get in Heaven will depend on how faithful you were to your wives on Earth.
Man 1: Please God, I can't count how many times I cheated on my wife. There were just too many beautiful women on Earth, and I had to have them all.
God: I am ashamed of you, my man. For that, I give you a run-down truck that barely moves.
Man 2: Dear God, please forgive me! I cheated on my wife once, just once! We were going through problems and I took the wrong turn. Please forgive me!
God: My man, I am ashamed of you too. But I will be kinder to you. For that, I give you a convertible BMW.
Man 3: Dear God, you will be so proud of me. I loved and worshipped my wife. I brought her roses everyday after work, I brought her gifts every
anniversary, and we went traveling, and had dinner out 3 times a week, and...
God: Okay, my man, enough! I get the point. I am very proud of you! For that, I give you any car you desire!
Two weeks later Man 1 and 2 are driving on the freeway when they see Man 3 ahead of them, stopped in the middle of the road in his Black Jaguar.
Man 1 and 2: Hey Man! Why are you sitting in your car and crying your eyes out? You're acting like some ungrateful bugger! Look at your car, man! What is your
problem?!
Man 3: "I just saw my wife on roller skates!"
Marriage Made In Heaven
A couple were driving to a church to get married. On the way, they got into a car accident and died. When they arrive in heaven, they see St. Peter at the gate. They
ask him if he could arrange it so they could marry in heaven.
St. Peter tells them that he'll do his best to work on it for them.
Three months pass by and the couple hear nothing. They bump into St. Peter and ask him about the marriage.
He says, "I'm still working on it."
Two years pass by and no marriage.
St. Peter again assures them that he's working on it.
Finally after twenty long years, St. Peter comes running with a priest and tells the couple it's time for their wedding.
The couple marry and live happily for a while. But after a few months the couple go and find St. Peter and tell him things are not working out, and that they want to
get a divorce.
"Can you arrange it for us?" they ask.
St. Peter replies, "Are you kidding?!! It took me twenty years to find a priest up here. How am I gonna find you a lawyer?"
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
Help make us NUMBER ONE !
SCRAMBLED EGGS WITH POBLANO CHILES AND CHEESE
Serve for breakfast with hot buttered tortillas. A poblano is a fresh dark green chile, often called a pasilla, and is available in the produce section of most
supermarkets.
6 tablespoons (3/4 stick) butter, divided
1 cup chopped onion
2 garlic cloves, chopped
1/2 teaspoon dried oregano
1 14 1/2-ounce can petite diced tomatoes in juice
1/4 teaspoon chili powder
2 large poblano chiles, seeded, diced
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro, divided
8 large eggs, beaten to blend
1 cup crumbled queso fresco or feta cheese (about 4 ounces)
Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, garlic, and oregano and saut?© until onion is soft, about 3 minutes. Add tomatoes with juice
and chili powder. Cover and simmer 5 minutes to blend flavors. Transfer sauce to blender; puree until smooth. Season with salt and pepper. Return sauce to pan and
keep warm.
Melt remaining 4 tablespoons butter in large skillet over medium heat. Add chiles; saut?© until tender, about 6 minutes. Add green onions and 1/4 cup cilantro. Add
eggs and cheese. Cook until eggs are softly set, stirring occasionally, about 4 minutes. Divide eggs among 4 plates. Spoon sauce over; sprinkle with remaining 1/4 cup
cilantro.
Makes 4 servings.
Bon App?©tit
Magazine - July 2004
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POACHED EGGS WITH ROASTED TOMATOES AND PORTABELLAS
Using the freshest eggs possible is the key to great poached eggs. This dish makes a savory breakfast or, when paired with a salad, a satisfying brunch.
Active time: 20 min
Start to finish: 20 min
4 (3-inch-wide) portabella mushroom caps, stems discarded
2 plum tomatoes, halved lengthwise
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon distilled white vinegar
4 large eggs
1/2 teaspoon balsamic vinegar
4 thin slices Fontina cheese
1 tablespoon finely chopped fresh chives
Preheat broiler.
Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper. Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler
pan.
Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total.
(Leave broiler on.)
While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water. Add white vinegar and bring to a simmer.
Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but
yolks are still runny, 2 to 3 minutes.
Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg. Cover eggs with cheese slices
and broil until cheese is just melted, about 1 minute. Sprinkle with chives and serve immediately.
Cooks' note:
The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area. You can substitute pasteurized eggs (in the shell) or
cook eggs until yolks are set.
Makes 4 servings.
February 2004 -
Gourmet Magazine
HAM AND TARRAGON EGGS IN PUFF PASTRY
Ingredients:
8 frozen puff pastry shells, baked according to package directions
1-1/2 teaspoon dried tarragon
7 large eggs
1/4 cup chopped ham (optional)
4 tablespoons ranch-style salad dressing
1/4 cup chopped green onion
Whisk together eggs, dressing and tarragon. Fold in the ham and green onion. Scramble the egg mixture in a large non-stick pan over low heat. Do not overcook.
Fill each pastry shell with part of the scrambled eggs and serve.
Serves 4
Source: Bouldin House Bed & Breakfast, High Point, NC
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BLUEBERRY MUFFIN TOPS
Active time: 35 min
Start to finish: 1 1/4 hr
For batter
3/4 stick (6 tablespoons) unsalted butter
1/3 cup whole milk
1 whole large egg
1 large yolk
3/4 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries (12 oz)
For topping
3 tablespoons cold unsalted butter, cut into bits
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Special equipment: 2 muffin-top pans, each with 6 (4- by 1/2-inch) muffin-top cups (1/2-cup capacity)*; or regular muffin pans
Make batter:
Put oven rack in upper third of oven and preheat to 375?°F. Generously butter muffin pans.
Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.
Divide batter among 12 muffin cups, spreading evenly.
Make topping and bake muffins:
Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups.
Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.
*Available through A
to Z Recipes and Amazon.com at a great price.
Makes 12.
Gourmet Magazine
- September 2003
HASH BROWN BRUNCH CASSEROLE
1 2-pound package frozen hash brown potatoes, unthawed
1 10 3/4-ounce can cream of celery soup, undiluted
3 cups (packed) grated sharp cheddar cheese (about 12 ounces)
1 cup sour cream
1 cup finely chopped onion
1 6-ounce can French fried onions
Preheat oven to 350?°F. Combine first 5 ingredients in large bowl. Transfer to 13x9x2-inch glass baking dish. Bake until top is slightly golden, about 1 hour 10
minutes. Sprinkle with onions. Bake until golden brown, about 5 minutes.
Serves 12.
Bon App?©tit
Magazine - November 1995
CRANBERRY-APPLE COMPOTE
This recipe is a wonderful accompaniment for French Toast. This colorful and festive compote is also nice on waffles and pancakes or even spooned over vanilla ice
cream.
2 cups apple cider
6 tablespoons light corn syrup
2 tablespoons (packed) golden brown sugar
8 tablespoons (1 stick) unsalted butter
3 Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces
2 cups cranberries (fresh or frozen)
1/2 cup plus 1 tablespoon (about) sugar
Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter;
whisk until melted. Remove from heat.
Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; saut?© 2 minutes. Add cranberries and 1/2 cup sugar. Stir until
cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired.
(Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Transfer compote to bowl and serve warm.
Makes about 6 cups.
Bon App?©tit
Magazine - December 2001
Help make us NUMBER ONE !
WINTER FRITTATA
A protein-and-veggie-packed omelet alternative. Eggs get the fancy treatment with this frittata, adapted from Mollie Katzen's Sunlight
Caf?©, the latest by the Moosewood Cookbook author. The dish easily feeds a crowd, and because it uses egg whites in place of some yolks, fat content stays
within a healthy range. Self added lean turkey bacon for flavor, but it's worth a gobble with or without the meat.
5 slices turkey bacon
2 cups thinly sliced red potato
2 cups sliced red onion
1/2 cup chopped red bell pepper
2 tsp dried rosemary
1 tsp salt
2 tbsp olive oil
2 cups chopped spinach
2 tsp minced garlic
4 whole eggs
8 egg whites
1/2 tsp black pepper
4 oz reduced-fat feta, crumbled
Cook bacon until crisp. Let cool. Chop and set aside. In a 10-inch skillet, saut?© potato, onion, bell pepper, rosemary, and 1/2 tsp salt in 1 tbsp oil 5 minutes over
medium heat. Cover and cook 10 minutes. Stir in spinach and garlic and saut?© 1 minute. Remove from heat. Beat eggs and remaining salt in a large bowl. Add
vegetables, bacon, black pepper, and feta. Preheat broiler. Place cleaned 10" skillet on a burner over medium heat and add remaining oil. Pour in egg mixture and
cook 4 minutes. Move skillet to broiler and broil, uncovered, 3 minutes. Slide onto plate. Cut into 6 wedges and serve hot or cool.
Nutritional analysis per serving: 283 calories, 11 g fat (3 g saturated fat), 27 g carbohydrates, 19 g protein
Makes 6 servings.
SELF Magazine -
December 2002
Help make us NUMBER ONE !
DANISH BREAKFAST FOR TWO
26 soda crackers, crumbled
1/2 cup butter
6 slices bacon, fried and crumbled
2 eggs, beat until creamy
3/4 cup sour cream
1 cup onions, chopped
1 cup grated emmenthaler cheese (Gouda good too)
1 cup grated cheddar cheese
salt and pepper
In a pie plate make a crust of the soda crackers and the butter.
To the beaten eggs add; sour cream, emmenthal, cheddar, Bacon, salt& pepper. Pour into the cracker crust.
Bake 375F degrees 25-30 minutes (until a knife comes out clean when inserted in the middle). Let it sit for 10 min before cutting.
CRAB EGGS BENEDICT
Ingredients
2 English muffins, split
1 king crab leg, about 3/4 of a pound, defrosted, shelled, and gently warmed in microwave
4 large eggs, very fresh
Hollandaise sauce
Old Bay Seasoning
Begin by heating a pan with about 2 inches of water. When the water comes to a boil, lower it to a simmer. Crack an egg into a bowl and then using the handle of a
wooden spoon, create a whirlpool and gently slide the egg in. You want the white of the egg to wrap around the yolk. Continue with the other eggs. Poach in gently
simmering water for 3-5 minutes. You want the whites set and the yolks runny.
Meanwhile, toast the English muffins. When the eggs are done, take them out with a slotted spoon and put them on a paper towel lined plate. Sprinkle with salt and
pepper if you desire.
Serving suggestion: Put some crab meat on top of each half of the English muffins. Top with a poached egg, 1-2 tablespoons of hollandaise sauce, and a sprinkle of
old bay and serve.
Serves 2.
Help make us NUMBER ONE !
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EGGS FLORENTINE
Source: Le Cordon Bleu
Brunch
Serves 4
A classic dish made from a layer of spinach and lightly poached eggs topped with a creamy cheese sauce. For perfect poached eggs, use the freshest eggs
possible.
RECIPE INGREDIENTS
For Mornay Sauce:
1 tablespoon unsalted butter
2 1/2 tablespoons all-purpose flour
1 cup milk
Pinch of ground nutmeg
1/3 cup shredded Gruyere cheese
2 large egg yolks
1/4 cup unsalted butter
For Eggs:
1 lb. fresh baby spinach leaves
1/4 cup vinegar
8 large eggs
RECIPE METHOD
FOR MORNAY SAUCE: Melt the butter in a heavy-bottomed saucepan over medium-low heat. Sprinkle the flour over the butter and cook for 1-2 minutes without
allowing it to color, stirring constantly with a wooden spoon. Remove the pan from the heat and slowly add the milk, whisking or beating vigorously to avoid lumps.
Return to medium heat and bring to a boil, stirring constantly. Simmer for 3-4 minutes, or until the sauce coats the back of a spoon. Stir in the nutmeg, then remove
from the heat. Set aside, covered, and keep warm.
In a large skillet, melt the butter over low heat and add the spinach. Cook for about 5-8 minutes, or until dry. Set aside and keep warm.
Whisk the cheese into the mornay sauce, then whisk in the egg yolks. Season to taste, with salt and pepper. Place over low heat and mix until the cheese is melted,
then heat until very hot but not boiling. Set aside, cover the surface with a piece of waxed paper and keep warm.
FOR EGGS: Half-fill a large skillet with water and bring to a boil over high heat. Reduce the temperature to low and add the vinegar. The water should be barely
simmering.
Crack the eggs one at a time into a cup or bowl and carefully slide into the vinegared water two or three at a time. Cook for 2-3 minutes, or until the egg whites are
firm but not hard. Very gently remove, using a slotted spoon and drain thoroughly.
Divide the cooked spinach evenly among four warmed plates. Place two poached eggs in the center of each mound of spinach and cover with the hot mornay sauce.
Serve immediately.
TIP: Mornay sauce is a b?©chamel, or white sauce, flavored with cheese and enriched with egg yolks.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 418 Fat: 31g Carbohydrates: 13g
Cholesterol: 585mg Sodium: 282mg Protein: 23g
Fiber: 3g % Cal. from Fat: 67% % Cal. from Carbs: 12%
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