Brunch Easy Poached Eggs

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=oMsOAGD2PA8

Hey Cravers! • You ever been all about brunch and then realized its Sunday and all you want to do is stay home!? No worries, this video is just for you! Easy brunch with fool proof poached eggs. and tots. Because who doesn't love tots?! • Enjoy! • ______ • 2 eggs • Tater Tots (about 3-4 tots per muffin cup) • Canadian bacon or meat of your choice • seasonings of your choice • Hollandaise Sauce • about 4 1/2 cups water • vinegar • ______ • • Hollandaise Sauce: • 3 egg yolks • 1 tbsp lemon juice • 1/2 tsp salt • pinch of cayenne (optional) • 10 tbsp unsalted butter • Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away. • Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. • Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated. • Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time. • DO NOT USE THE BLENDER I USED. For the quantity this recipe yields, the blades dont reach the eggs to blend them properly. Use a traditional blender with the blade at the very bottom. If you dont have one, use your good ol' hands and whisk away! :) • ______ • • Poached Eggs: • Heat a large skillet with water (about 4 1/2 cups) on medium and bring to strong simmer. DO NOT BOIL. • Add 2 splashes of vinegar. • Lower heat to medium low and keep your water at a steady low simmer. Add 2 mason jar rings to the pan. • In a bowl, crack 1 egg at a time and gently and slowly add to mason jar ring. Repeat for second egg. • Allow to cook until your eggs becomes opaque, usually this takes about 3-4 minutes. *This depends on the temperature of your egg. Keep your eyes on it at this point. • Once opaque, lower your heat to low heat and cover your eggs. Allow to cook for about 3 minutes. Do not let it cook more than 3 minutes with the lid on, your yolk will cook thru. • Drain eggs carefully and remove with rings onto a paper lined plate and let drain fully for a minute or 2. • Once a little drier, loosen from edges of rings right side up. Then flip over VERY CAREFUL not to break yolk and with a butter knife, slowly loosen egg from ring bottoms. It should come off easily. • ______ • Tater Tot Hash Brown (get creative here!) • Bag of frozen Tater Tots (thawed at room temperature) • Seasonings of your choice • You will need at least 6-7 tots for 2 hash browns. • Crumble them apart and press into a muffin pan. You can add seasonings at this point while pressing them in. • Bake as directed. • Cool and use as a bed for your poached eggs! :) • ______ • Assemble your hash brown, meat of choice and top with egg, sauce, cracked pepper and any other seasonings of your choice. We used dried thyme! • Happy Brunchin`! • music: http://www.bensound.com • Please Like Subscribe! Thanks Guys! :)

#############################

New on site