canadian bacon

Decadence is what makes eggs Benedict a star of the brunch table. To get there, order and timing are key. First, you'll want to make your hollandaise. While intimidating in theory, the process is a lot like making mayonnaise. If the emulsion is stable, it won't break, even when held at room temperature. Next, poach your eggs, and toast the English muffins while you crisp up the Canadian bacon. From there, it's as simple as stacking your ingredients and sprinkling them with herbs, salt and pepper. Once you’ve mastered this basic version, you can explore its variations: Add sliced avocado, or even swap in some smoked salmon (eggs Hemingway) or wilted greens for the Canadian bacon (eggs Florentine).

Eggs Benedict

unsalted butter

lemon juice,

cayenne

salt and pepper

white distilled vinegar

Kosher salt

eggs

muffins,

Canadian bacon

chives

tarragon

Flaky sea salt

black pepper

Make the hollandaise: Melt butter in a small pot over medium heat until it’s foamy but not yet beginning to brown, 3 to 4 minutes.

Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water.) Add lemon juice and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin. Set aside. (It will keep at room temperature while you work.)

Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs — you could probably do up to four at a time. Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so. Let cook until the whites are just set, but the yolks are still completely runny, 4 to 5 minutes. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.

Using a toaster, toaster oven or regular oven, toast the English muffins until crisp and golden brown. Don’t be afraid to toast them thoroughly: They'll be covered in hollandaise and poached eggs, and will need to be sturdy.

Cook Canadian bacon or ham (or bacon) in a medium skillet over medium–high heat until golden brown and just crisp at the edges, about 6 minutes.

Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.

A delicious homemade copycat egg McMuffin recipe in under 5 minutes!

5-minute homemade egg McMuffin

wheat English muffin

cheese (optional

Toast your English muffin.

Meanwhile, coat a ramekin with cooking spray and...

Meanwhile, coat a ramekin with cooking spray and crack your egg into it. Sprinkle with salt and pepper and scramble it up. Put the ramekin in the microwave and microwave for 40-55 seconds. Start with 40 and see if your egg is cooked and not too jiggly. Add another 5 seconds at a time if you need it cooked a bit more.

While the egg is in the microwave, heat...

While the egg is in the microwave, heat a small pan on high heat to warm up your Canadian bacon and get those nice browned marks. I don’t put anything in the pan - just the slice. It takes about 30-45 seconds, flipping once.

Remove the cooked egg from microwave and top...

Remove the cooked egg from microwave and top with cheese (to help it melt), if using.

Assemble your sandwich: I go with bottom half...

Assemble your sandwich: I go with bottom half of English muffin, Canadian bacon, egg topped with cheese, top of English muffin.

Get ready for a breakfast happy dance!

Learn how to make delicious Ukrainian bacon and cheese potato piroshki! Deep fried hand pies with potatoes, onion and dill.

Bacon & Cheese Potato Piroshki Recipe (video)

milk

dry active yeast

salt

tsp sugar

unsalted butter (melted)

all-purpose flour

lbs yellow or golden potatoes

butter

cream

tbsp butter

onion

Canadian bacon (diced)

green onions (diced; green parts only)

dill

tsp salt

black pepper (to taste)

mozzarella cheese

canola oil

Begin with the yeast dough. Heat the milk on the stove top or in the microwave until it’s between 120F and 130F (49-54C). Whisk in the dry yeast and then let the mixture stand for 5 minutes.

In a large mixing bowl, combine the melted butter, egg, salt, and sugar. Whisk for a minute until the egg is well-beaten. Pour in the milk and yeast next, then mix again.

Gradually begin adding in the flour, about ½ to 1 cup at a time. Once a dough ball forms, transfer the dough onto a well-floured surface. Knead the dough for 4 to 5 minutes, adding in small amounts of flour as needed, until a smooth, soft and elastic dough forms.

Place the dough into a large bowl, cover it with a clean towel, and allow the dough to proof in a warm corner of your kitchen until doubled in size; about 1 hour.

Making the Dough:

Peel and cube the potatoes, then place into a large pot and fill it with water. Season the potatoes generously with salt, then bring to a boil. Cook the potatoes for 15 to 18 minutes, until they’re fork tender.

Drain the potatoes and add in the butter and half-and-half or cream. Mash the potatoes into a smooth but slightly dry puree. Place the potatoes into the refrigerator to chill.

Next, preheat a large frying pan over medium heat and add a few tablespoons of butter, the diced onion and the diced bacon. Sauté this mixture for 7 to 9 minutes, until the onion is tender. Allow this mixture to cool.

Once the potatoes have cooled to room temperature, finish making the filling. Combine the potatoes, the onion and bacon mixture, plus the cheese, dill, and green onions, in a large mixing bowl. Season with salt and pepper to taste, then using your hands or a large spoon, combine everything together, forming a uniform filling.

Making the Filling:

Lightly flour your work surface and turn out the proofed dough. Punch it down lightly, then use a spatula or knife to divide the dough into 12 or 16 pieces. Keep these pieces covered with a towel so they don’t dry out.

For each piroshok, roll a ball of dough into a 6-inch circle. Top with a generous amount of filling, about 1/3 to ½ cup.

Bring the dough up and over the filling, pinching it together at the top, then pinch it down the sides. Make sure none of the filling gets on the seams! Go over the seam a few times to ensure the filling is well sealed.

Turn the piroshki over seam side down and gently flatten them.

Shaping the Piroshki:

Begin preheating your frying oil when you start shaping the piroshki. Fill a deep pan or pot with ¾-inch of oil and heat over medium heat to 300F/149C.

Fry 3 to 4 piroshki at a time. Carefully slip them into the hot oil, seam side down first. Fry them for 4 to 5 minutes per side, turning once the first side is a rich golden-brown color. If the piroshki are browning too quickly, reduce the heat.

Remove the fried piroshki onto a wire rack to cool. I like to place a sheet of paper towels under the rack to catch any excess oil. Allow the piroshki to cool for at least 5 minutes before enjoying.

Deep-Frying Instructions:

Preheat your oven to 350F/177C. Line two large baking sheets with parchment paper or silicon mats.

Shape the piroshki, then place them seam side down onto the baking pan, spacing them a few inches apart. Brush the piroshki with egg wash using a pastry brush (beat 1 egg very well).

Allow the piroshki to proof for 30 to 45 minutes, until they’re extra fluffy.

Bake them at 350F for about 30 minutes, until the dough is golden brown. Remove them from the oven and onto a wire rack to cool.

Baking Instructions:

So good and easy to make ! My kids love these. On repeat in our house

https://www.youtube.com/watch?v=3tbeKpin86A

CLICK BELOW FOR RECIPE! 🡇🡇🡇

Satisfy all your Ukrainian food cravings with these incredible bacon and cheese potato piroshki! They’re made with a fluffy yeast dough filled with a cheesy mashed potato filling dotted with Canadian bacon, onion, and dill. These are great deep-fried or baked, too! If you’ve never had piroshki before, you’re missing out on the most delicious treat!
Piroshki are popular all-over Eastern Europe, in Ukraine, Poland and Russia. You can find them both savory and sweet fillings.

Get the full recipe here:

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Contents of this video:
00:00 Introduction
00:55 Cooking the Potatoes
01:16 Making the Dough
03:28 Making the Filling
05:32 Assembling the Piroshki
07:35 Deeping Frying Instructions
09:12 Taste Test

#piroshki #ukrainianrecipes #tatyanaseverydayfood #snacks #streetfood

Cheesy Potato Piroshki with Bacon | Deep-Fried Ukrainian Street Food

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