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Instant Pot Apple Butter
Breakfast American

Instant Pot Apple Butter

5.0

Prep
30 min
Cook
80 min
Total
140 min

Instructions

  1. 1 Combine about 4 inches water and lemon juice in a multi-functional pressure cooker (such as Instant Pot). Add apples as you slice them to avoid browning.
  2. 2 Drain lemon water from Instant Pot; stir brown sugar, white sugar, honey, apple juice, cinnamon sticks, and ground cloves into apples in Pot. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove and discard cinnamon sticks.
  4. 4 Purée apple butter with an immersion blender until smooth; stir well with a spoon. Close and lock the lid. Select Slow Cooker function according to the manufacturer's instructions. Set the timer for 60 minutes.
  5. 5 Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Check consistency by dropping a small spoonful of apple butter onto a plate. Refrigerate 10 minutes; if apple butter appears to be thick enough to spread with a knife, it is ready. Continue cooking if apple butter appears too thin and runny, 1 hour more.

By Buckwheat Queen

Fresh Strawberry Jam
Breakfast American

Fresh Strawberry Jam

4.8

Prep
10 min
Cook
105 min
Total
1585 min

Instructions

  1. 1 Place chopped apples, water, and chopped lemon in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook, stirring occasionally, until fruit is very soft and collapsed, about 30 minutes.
  2. 2 Strain apple mixture through a fine-mesh-sieve into a bowl to separate liquid from pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 ½ cups pectin purée. A bit more or less will work fine.
  3. 3 Place hulled strawberries in the bowl of a food processor; pulse until puréed, about 1 minute. Transfer to a saucepan; attach a candy thermometer to the saucepan. Add pectin purée; stir in 1 cup sugar. Bring to a simmer over medium-high heat; reduce heat to medium and simmer for about 15 minutes. Skim off foam. Adjust heat, if necessary, to ensure mixture is always simmering without boiling over. Stir in remaining 1 ¼ cups sugar.
  4. 4 Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Off heat, whisk in lemon juice.
  5. 5 Meanwhile, inspect three 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  6. 6 Pack into hot, sterilized jars while jam is still hot, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Cool to room temperature uncovered. Tops with lids and screw rings on tightly. Refrigerate before serving to allow sugar and pectin to thicken jam, 1 to 2 days.

By John Mitzewich

Blueberry Lemon Breakfast Quinoa
Breakfast American

Blueberry Lemon Breakfast Quinoa

4.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Rinse quinoa with cold water in a fine-mesh strainer until water runs clear and is no longer frothy to remove bitterness.
  2. 2 Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into milk; simmer over medium-low heat until most liquid has been absorbed, about 20 minutes. Off heat, stir in maple syrup and lemon zest; gently fold in blueberries.
  3. 3 Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed.

By France Cevallos

Easy Egg and Avocado Toast
Breakfast American

Easy Egg and Avocado Toast

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Toast bread on the highest setting until dark golden brown all over.
  2. 2 Heat a small pan over medium heat. Brush oil onto the hot pan and crack in the egg. Sprinkle sea salt, black pepper, and pepper flakes on top. Cover and cook until whites are set and yolk is still runny, about 3 minutes.
  3. 3 Scoop avocado onto the toast and spread evenly. Squeeze some lemon juice on top. Season with salt, black pepper, and red pepper flakes. Top with fried egg; pierce the yolk and spread it around. Squeeze in more lemon juice to taste and cut avocado toast in half for optimal enjoyment.

By crys

Baked Pancakes
Breakfast American

Baked Pancakes

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place butter in a 9-inch pie dish. Place in the preheating oven until butter is melted, 5 to 10 minutes.
  3. 3 Meanwhile, whisk together flour, milk, eggs, white sugar, and salt in a bowl. Pour mixture into butter in dish.
  4. 4 Bake in the preheated oven until the edges are light brown, and a toothpick inserted into the center comes out clean, 20 to 24 minutes.
  5. 5 Sprinkle lemon juice over pancake and dust with confectioners' sugar. Serve warm.

By cinders

Blueberry Lemon Loaf
Breakfast American

Blueberry Lemon Loaf

4.7

Prep
15 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. 2 Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
  3. 3 Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
  4. 4 Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
  5. 5 Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
  7. 7 Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By TABLESPOON

Lemon-Blueberry Pancakes
Breakfast American

Lemon-Blueberry Pancakes

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Sift together flour, baking powder, sugar, and salt in a large bowl.
  2. 2 Whisk milk and egg together in a small bowl; whisk into flour mixture until blended. Stir in melted butter and lemon zest.
  3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4 cupfuls onto the griddle; drop a few blueberries on top, then cover each with a little more batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By IronChefLaurie

Greek Yogurt Blueberry-Lemon Pancakes
Breakfast American

Greek Yogurt Blueberry-Lemon Pancakes

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Whisk flour, baking powder, sugar, and salt together in a large bowl.
  2. 2 Whisk almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl Stir in butter. Add to flour mixture, stirring until just mixed. Gently fold in blueberries.
  3. 3 Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.
  4. 4 Cook until pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.

By lutzflcat

Pull-Apart Easter Blossom Bread
Breakfast American

Pull-Apart Easter Blossom Bread

4.7

Prep
45 min
Cook
25 min
Total
170 min

Instructions

  1. 1 Whisk together 4 cups flour, white sugar, yeast, and salt in a large bowl until well combined; set aside.
  2. 2 Melt butter in a medium saucepan over low heat. Pour in milk and heat until warm, about 110 degrees F (43 degrees C).
  3. 3 Place beaten eggs in a medium bowl. Gradually whisk in about 1/3 of the butter-milk mixture, then return egg mixture back into remaining butter-milk mixture in the saucepan. Stir in lemon zest. Pour mixture into flour mixture; stir until thoroughly combined.
  4. 4 Mix in remaining 2 cups flour to make a soft dough; turn dough out onto a floured surface and knead until smooth and elastic, 8 to 10 minutes. Place dough into an oiled bowl and turn dough to coat with oil. Cover the bowl with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour. Punch down dough and allow to rest for 10 more minutes.
  5. 5 Divide dough in half and roll each half into a round ball. Roll out a ball on a floured surface into a 12-inch circle. Place a drinking glass face down into the center of the circle to prevent cutting dough too far into the center. Use a knife to cut dough into quarters, from the edge of the dough circle to the rim of the glass. Cut each quarter into 5 narrow wedge-shaped strips, leaving the center of dough uncut. Remove the drinking glass. There will be 20 narrow wedge-shaped strips surrounding the uncut center of dough.
  6. 6 Pick up 2 adjacent strips and twist them together about 4 times; pinch the ends of the 2 pieces together at the top. Gently coil to form a rough flower shape. Arrange round into the middle of the circle, where the drinking glass was.
  7. 7 Pick up 2 more adjacent strips; twist and pinch them as before and coil them into a rough round. Arrange a new petal next to the center rosette. Repeat with remaining 16 strips, twisting and pinching them in twos and coiling and arranging them into 8 more petals around the center rosette. The finished bread will have 9 petals surrounding the center round. Repeat steps with remaining dough ball to make 2 breads.
  8. 8 Grease a baking sheet or line with parchment paper. Place shaped breads onto the prepared baking sheet, reshaping them into rounds if needed. Cover with a clean kitchen towel and place in a warm spot to rise until almost doubled, 30 to 45 minutes.
  9. 9 Preheat the oven to 375 degrees F (190 degrees C). Beat egg yolk with water in a small bowl until well mixed and brush over both breads.
  10. 10 Bake in the preheated oven until breads are golden brown, about 25 minutes. Allow to cool.
  11. 11 Use your fingers to gently deepen the indentations in the center of each petal, filling each with about 1/2 to 1 teaspoon raspberry jam.
  12. 12 Mix together confectioners' sugar and lemon juice in a bowl to form a glaze; drizzle glaze in thin lines all over both breads. Allow glaze to set. To serve, pull petals apart.

By Sarah-May

Bacon and Egg Breakfast Salad with Avocado Dressing
Breakfast American

Bacon and Egg Breakfast Salad with Avocado Dressing

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
  2. 2 Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.
  3. 3 Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
  4. 4 Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.

By Kim

Mascarpone Stuffed French Toast with Peaches
Breakfast American

Mascarpone Stuffed French Toast with Peaches

4.8

Prep
35 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Slice peaches over a heavy-duty saucepan to catch juices; discard pits. Stir in sugar, cinnamon, and nutmeg; cook over medium heat until bubbly and sauce reaches a syrupy consistency, stirring occasionally, about 10 minutes. Remove from heat; set aside.
  2. 2 Meanwhile, cut off and discard ends of rolls. Cut rolls into 1 1/4-inch-thick slices. Cut a horizontal pocket into each slice, leaving three sides intact; set aside.
  3. 3 Stir mascarpone, confectioners' sugar, and lemon zest together until smooth; transfer to a small resealable plastic bag. Snip off one corner of the bag; pipe as much filling into pocket of each bread slice as fits without overflowing.
  4. 4 Whisk eggs, milk, and vanilla together in a shallow bowl.
  5. 5 Melt butter with oil in a large nonstick skillet over medium heat. Dip stuffed bread slices in egg mixture. Add to the skillet; cook until browned on both sides. Serve hot with warm peach sauce.

By Escapechef

Lemon Ricotta Pancakes with Blueberry Sauce
Breakfast American

Lemon Ricotta Pancakes with Blueberry Sauce

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Mix together 2 tablespoons lemon juice and cornstarch in a small bowl until cornstarch dissolves.
  2. 2 Stir together blueberries and 3 tablespoons sugar in a medium saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover the saucepan, remove from heat, and set aside.
  3. 3 Whisk together ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt in a large bowl until well blended. Add flour and baking powder; whisk until batter is combined.
  4. 4 Heat a lightly oiled griddle or large skillet over medium-high heat. Drop batter in 1/4 cup portions onto the hot griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

By hopefuleesoon

Eggy Veggie Bake
Breakfast American

Eggy Veggie Bake

4.2

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
  2. 2 Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
  3. 3 Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!

By VenturaMama77

Lemon Blueberry Scones
Breakfast American

Lemon Blueberry Scones

4.8

Prep
25 min
Cook
20 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
  2. 2 To make the scones: Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor; pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
  3. 3 Whisk 1/2 cup heavy cream, egg, and lemon juice together in a small bowl using a fork until smooth; stir into flour mixture and mix just until slightly moistened.
  4. 4 Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
  5. 5 Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
  6. 6 To make the lemon glaze: Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.

By Kim's Cooking Now

Hash Cake Eggs Benedict with Balsamic Glaze
Breakfast American

Hash Cake Eggs Benedict with Balsamic Glaze

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place egg yolks, lemon juice, and hot sauce in a blender. Blend until eggs are a pale yellow, about 30 seconds to 1 minute. While the motor is running, add the butter in a slow steady stream until it is all incorporated. Season with salt and pepper to taste.
  2. 2 Combine the balsamic vinegar and honey in a small pan. Bring to a boil over high heat; reduce heat to medium and let simmer until reduced by about half, 20 to 30 minutes, stirring occasionally. Remove from heat.
  3. 3 Combine corned beef hash, beaten egg, breadcrumbs, and parsley in a mixing bowl.
  4. 4 Heat the olive oil in a large skillet over medium-high heat. Measure corned beef mixture into 6 patties using a 1/4-cup measuring cup. Place them in skillet; Reduce heat to medium. Fry until just starting to brown, about 3 minutes per side. Remove from heat.
  5. 5 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
  6. 6 To plate, place one hash cake on a plate, top with a handful of arugula. Place a poached egg over the arugula and drizzle with hollandaise and glaze. Season with salt and pepper.

By Elizabeth

Fresh Cherry Lemon Muffins
Breakfast American

Fresh Cherry Lemon Muffins

4.0

Prep
30 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Combine oats, ⅓ cup sugar, lemon zest, lemon juice, wheat germ, and water in a bowl; set aside. Stir cherries and 2 tablespoons sugar together in a separate bowl; set aside.
  3. 3 Combine remaining ⅔ cup sugar, flour, baking powder, cinnamon, and ginger in a large bowl; stir in oat mixture. Stir in yogurt, eggs, oil, and butter until batter is thick and smooth. Fold cherries into batter.
  4. 4 Divide batter among the prepared muffin cups, filling each ¾ full.
  5. 5 Bake in the preheated oven until golden and a toothpick inserted into centers comes out clean, 18 to 20 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.

By jlo

Chef John's Cheese Blintzes
Breakfast American

Chef John's Cheese Blintzes

4.6

Prep
20 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Make the batter: Combine milk, flour, water, eggs, oil, sugar, salt, and vanilla in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down the sides as needed. Let batter sit at room temperature for 30 minutes.
  3. 3 Meanwhile, make the filling: Whisk ricotta cheese, cream cheese, egg, 2 tablespoons powdered sugar, lemon zest, and salt together in a mixing bowl until thoroughly combined. Cover and refrigerate until needed.
  4. 4 When batter has rested, heat a 10-inch, nonstick skillet over medium-high heat. Spray with cooking spray and pour in about 1/4 cup batter.
  5. 5 Immediately swirl batter around to coat the bottom of the skillet. Cook until the surface looks dry, about 1 minute.
  6. 6 Flip crêpe and briefly cook the other side, about 30 seconds. Transfer to a plate. Repeat to cook and stack remaining crêpes.
  7. 7 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a baking dish.
  8. 8 Spoon 3 to 4 tablespoons filling onto each crêpe, about 1 inch from the edge nearest you. Fold the edge over filling and flatten slightly.
  9. 9 Fold in both sides, then roll crêpe into a small filled rectangle (blintz), ending with the seam on the bottom.
  10. 10 Melt butter in a large skillet over medium heat. Working in batches, cook several blintzes at a time until golden brown, turning gently, about 1 minute per side. Transfer to the prepared baking dish.
  11. 11 Bake in the preheated oven to firm up the filling, about 12 minutes.
  12. 12 Cool blintzes for 10 minutes, then dust lightly with remaining powdered sugar and serve.

By John Mitzewich

Old Charleston-Style Shrimp and Grits
Breakfast American

Old Charleston-Style Shrimp and Grits

4.9

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Gather all ingredients. Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat.
  2. 2 Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  3. 3 Season shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate.
  4. 4 Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
  5. 5 Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
  6. 6 Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
  7. 7 Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
  8. 8 Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
  9. 9 Pour the roux over the sausage, shrimp, and vegetables.
  10. 10 Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
  11. 11 Just before serving, mix Cheddar cheese into grits; stir until cheese is melted and grits are creamy and light yellow.
  12. 12 Spoon grits onto plates and serve shrimp mixture over top.
  13. 13 Serve and enjoy!

By berskine

Savory Bacon and Crab Bread Pudding Eggs Benedict
Breakfast American

Savory Bacon and Crab Bread Pudding Eggs Benedict

4.7

Prep
25 min
Cook
23 min
Total
48 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
  3. 3 Place bread cubes into a large bowl, set aside.
  4. 4 Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
  5. 5 Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
  6. 6 Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
  7. 7 Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
  8. 8 Stir in 1 egg, lemon juice, tarragon, and lemon zest.
  9. 9 Mix in crabmeat, salt, black pepper, and cayenne pepper.
  10. 10 Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
  11. 11 Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

By John Mitzewich

Quick and Easy Hollandaise Sauce in the Microwave
Breakfast French

Quick and Easy Hollandaise Sauce in the Microwave

4.7

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk egg yolks in a bowl.
  3. 3 Add lemon juice, salt, and cayenne pepper together in a microwave-safe bowl and beat until smooth.
  4. 4 Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
  5. 5 Heat sauce in the microwave on medium for 15 to 20 seconds; whisk until well combined.
  6. 6 Enjoy!

By scottki