8 (1/2-oz) Canadian bacon slices
nonstick cooking spray
2 Whole grain English muffins, split and toasted
4 large eggs, poached
coarsely ground black pepper
4 large egg yolks
2 tbsp fresh lemon juice
1 cup butter, melted
1/4 tsp salt
Spray a skillet with the nonstick cooking spray and place over medium heat. When the skillet is completely heated add the bacon and cook, turning once, until heated through. Drain on paper toweling.
To assemble, place 2 slices of the bacon on each muffin half. Top bacon with poached eggs; drizzle evenly with Hollandaise sauce. Sprinkle with the black pepper and paprika. Serve immediately.
To make the Hollandaise sauce, whisk the egg yolks in the top of a double boiler; gradually whisk in the lemon juice. Place over hot water (not boiling). Add butter, 1/3 at a time, whisking until smooth. Whisk in the salt and cook, whisking constantly, for 10 minutes or until thickened and a food thermometer reaches 160 degrees.
Yield: 4 servings.
Note: I would recommend using this as a special treat and not a routine breakfast.
Basic Turkey Gravy
Keep sodium, fat, and carbs low with this essential Thanksgiving staple.
- Calories - 47
- Carbohydrates - 4g
- Fat - 3g
- Protein - 1g
- Sodium - 193 mg
- 1 Package Neck, heart, gizzard from turkey giblets
- 1 Medium carrot thickly sliced
- 1 Medium onion thickly sliced
- 1 Medium celery rib thickly sliced
- 1/2 Teaspoon salt
- 1 TURKEY liver
- 3 Tablespoons fat from poultry drippings
- 3 Tablespoons all-purpose flour
- 1/2 Teaspoon salt
- In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
- Add liver and cook 15 minutes longer. Strain both into a large bowl; cover and reserve broth in the refrigerator.
- To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a measuring cup.
- Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.
- Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
- Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
- Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy boils and is slightly thick.