Easter brunch at home – how to make poached eggs

Easter brunch at home – how to make poached eggs

We find ourselves at home this Easter, but that doesn’t mean we can’t have our favorite brunch recipe?  Eggs Benedicts?  But first you need to know how to poach the eggs.  Here is my tip and tricks.

Ingredients:

Cooking srpay

1 cup of water

12 eggs

12 slices of bread, toasted

12 slices of ham (or Canadian Bacon is preferred0

1 package mix and ingredients for Hollandaise Sauce

Pepper

Fresh lemon

Directions:

Preheat oven to 425 degrees.  Make Hollandaise sauce according to package directions.

Spray a muffin tin with cooking spray and add 2 tbsp of water to each tin.  Crack an egg right into the water and fill each tin until all 12 eggs are prepared.

Transfer to the oven and bake 10 min.  Let sit for 3 minutes.

Layer each piece of toast with a slice of ham.

Take a spoon around the edge of each egg and scoop on top of the ham.  Tops with a drizzle of Hollandaise Sauce and garnish with pepper and lemon.

Skillet Chicken Hash

Skillet Chicken Hash

Last night’s recipe was my Roasted Chicken.  This morning I am using the leftover chicken (and boiled potatoes) to make this delicious brunch dish!

Ingredients:

1/4 cup of vegetable oil

1/2 yellow onion, diced

2 cups of diced boiled potatoes

1 cup of diced chicken

4 eggs

salt and pepper to taste

Directions:

Preheat oven to 450 degrees.

In a large skillet, heat oil and add onion.  Saute until tender.  Add potatoes.  Cook over high heat for 5 minutes until the bottom begins to brown.  Add chicken and seasonings.

Place entire (oven proof) skillet in the oven.  Cook for 5 minutes.  Remove from oven and crack eggs on top of potato mixture.  Put skillet back in oven and cook 10 more minutes.