I have always loved Hollandaise sauce but was so intimidated by it.  My thought was that it was just to fancy for me to make.  Then about a year ago a friend of mine whipped us up some in moments.  I was astounded.  How? What? Why?  It looked so easy.  It did take me a few tries as I didn't whisk the entire time or was distracted or didn't have all the ingredients ready and handy.  Learn from my mistakes. Now, the one other thing that will really make a difference in your sauce is your ingredients, use real butter (unsalted), real lemon juice and fresh eggs.  Again, these were mistakes that I made.
Now, you don't have to cook bacon or ham, you don't even have to have a english muffin.  Here I present a few different ways to eat it.  Instead of the corn tortilla, use wilted spinach it is just as good.
Serves: 1


Recipe:


1 Egg
Ham or Bacon (or even Peppered Spam)
Salt and Pepper to taste
1 Corn Tortilla (Gluten Free)

Optional:  Fresh Basil, 1-2 leafs, Cayenne Pepper, wilted spinach


Hollandaise Sauce

1 Egg Yolk
1 TBSP Butter
1 TBSP Hot Water
1 tsp Lemon Juice

Small sauce pan, small glass or metal bowl that will fit in sauce pan but not all the way.  It just needs to touch the simmering water in the sauce pan (see picture)

Wire whisk

Hollandaise sauce comes together very quickly once you start to cook it.  First, get the water simmering  but not boiling for the sauce and set your bowl in it so that it gets hot.  Make sure all ingredients are ready and handy.  
Then get the pan ready for your fried or poached egg.  I have made it with an easy over egg, fried egg and a poached egg.  One thing that I do, I whip the egg white with some fresh basil and cook it at the same time as my other egg so that it doesn't go to waste.

Put the butter in the bowl over the simmering water and let it melt.
Once it is melted start your other egg (poached, fried etc.)
Put the tablespoon hot water in with the butter (I just scoop out a tablespoon from the simmering water)
Whisk briefly
This is where it comes together very quickly!
Put in the lemon juice and whisk briefly
Your egg yolk should be ready in a small bowl
Add about a tablespoon of the butter mixture to the yolk and whisk
Do this again 
Now add this to the butter mixture and whisk, don't stop.
It should only take about 15 seconds for it to thicken
Remove from heat.
Plate and serve.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using CalorieCount.com. Based on sauce from above plus 1 poached egg, 1 slice bacon, 1 corn tortilla
 
 
Growing up my mom would make oatmeal for us and, sorry mom, it was horrible.  It was this gelatinous mass that was plopped into the middle of a bowl and then it didn't move. No oozing down or spreading out. We would surround it with milk and sugar and raisins, then forced to eat it.  Once I moved out, I never made oatmeal again.  Then companies came out with those oatmeal instant packages and I still didn't eat them until a camping trip in collage for a biology coarse.  The professor insisted that we all have them for breakfast.  Why I don't know.  Maybe it was a survivalist thing or something.  They were better then what I had grown up on but still not good. For years after that I would buy a box of the instant oatmeal and keep it at work for a quick breakfast thinking that it would be "healthy".  More often then not the box would sit there for a year or so and then get thrown out.  About a year ago a friend suggested that I try rolled oats and they gave me a brand new bag of Gluten Free ones.  Ugg is the only thing that went through my head (Sorry B!).  I smiled and said thank you and then thought, what the hell I'm I going to do with all these oats?  Being the good friend that I am (uuggg), I went ahead and made a bowl but I cooked it with honey, milk and cinnamon.  It didn't turn into a hard gooey mass.  What?  It had flavor, and chewy but not too chewy and creamy.  Again, What?  Since then, I've gone through many bags of the rolled oats.  I use them for a variety of things including my meatloaf and just a good bowl of oatmeal in the morning.  I make it many different ways but thought I would share this one since the holidays are coming up and by doubling and tripling this one you can feed many people (and it has cranberries in it).
Serves: 2

Recipe:

1 cup Rolled Oats (Gluten Free)
1 cup Water 
1 cup Milk
Pinch of Salt

The cranberries can be made in one of two ways:
One, you add all the next ingredients below EXCEPT the juice right in with the Oats as they cook (you will end up with red oatmeal but .....Also, reduce the fruit down to 3/4 cup Cranberries and 1/2 cup Strawberries.
or 
Two in a separate sauce pan:

1 cup Fresh Cranberries
1 cup Fresh or Frozen Strawberries or Raspberries or combination, cut up
1/4 cup Sugar
1/3 cup Apple Juice
1/4 tsp Cinnamon (I use a small Cinnamon stick)
1/4 tsp Nutmeg
1/4 or slightly less tsp Ground Cloves
1/4 tsp Ginger

Optional but I recommend:  1/4 tsp Cardamon

In a sauce pan add from the Cranberries down to Ginger. Turn on low and let simmer until thick (liquid is mostly reduce) a little over 15 minutes
Put the Oats, water and milk into another sauce pan and turn on low.  Let it simmer until thick, about 15 minutes.  The cranberries will pop (most of them).  I like to have some whole cranberries in mine.  The strawberries you may have to mush a bit if you don't want whole fruit or large pieces.


Place Oats in a bowl and top with the cranberry sauce and walnut or pieces of whole fruit.  Serve with bacon (or not your preference) 


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
The nutritional information for the cranberry sauce is on the left and the oatmeal on the right.
 
 
My neighbor stopped by the other morning before I had my breakfast and we got to talking when she asked if I had anything new on my website.  Since I was starving, I casually said "Well, I'm about to make one for the website right now and photograph it".  Me unaware that she hadn't eaten either, invited her up to the house to finish our chat.  Once there she peppered me with questions about the recipe.  Would she like it, would it be easy to make for a family of 4, could she change ingredients, it finally dawned on my thick mind that she wanted breakfast.  Yes, M, I'm talking about you!  So we chatted while I whipped this meal up. Now, one thing that I left out and didn't realize it until after the breakfast had been consumed and I went through the photos, I never photographed the Hollandaise sauce.  Hence the reason for the egg yolks in the picture below.  I know some people think it's a pain to make but it really is not.  I do not make it in the blender because I want my yolks cooked thank you.  I will post another similar recipe soon that will have the Hollandaise sauce with it.  I will also make a video on how easy it actually is to make.
This breakfast can also be made with leftover potaotes (how it really came about anyway) as was the ham steak.  We had the steak the night before with an apricot glaze so I wanted to use it all up.
Serves 4

Recipe

1 Small Ham Steak
1 1/2 cups Mashed Potato
2 TBSP Flour plus more for dredging (I used a gluten free flour)
4 Eggs
Butter or Ghee
Salt and pepper to taste

Optional adds to the potatoes:  Green onions chopped fine, sun dried tomatoes chopped fine
Optional:  When the ham is done, throw in a double handful of spinach and let it wilt and bit, serve over the ham but under the egg.



Mix the 2 TBSP flour with the mashed potatoes.  Using just less then a 1/4 mashed potatoes, make them into a ball and then flatten
Dredge the patties in the flour
In a skillet, heat your butter or ghee for frying on medium heat
Place 3 at a time, you don't want to overcrowd the pan, fry the mashed potato patties.
Try not to move them while they are frying.  You should see around the edges a nice deep golden brown when they are ready to flip.
While waiting, cube up the ham.  You can either wait until the patties are done and cook in the same pan or have another skillet going.
Once the patties are done, move to a warmer plate and finish the ham, and put your eggs into the pan to poach.
On a back burner, have a pan with 2 " of water. Bring to a boil and then reduce to a simmer.  This is what you will use to poach the eggs.  If you don't want to poach, wait until the ham is done and fry up the eggs in the same pan.
If you want to make the Hollandaise sauce make it on the pan of water you have at a boil for the poached eggs.  While the ham is cooking, and the potatoes have been flipped is when you would start the sauce.  you really don't need it with this recipe though.

Plate, 1 or 2 potato patties on the bottom, then ham steak with the egg on top.  Serve with a fruit salad with a light mint dressing.


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using CalorieCount.com.