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The Good Hearted Woman

Home Cooking & Cozy Living

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Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)

January 6 By Renée 9 Comments

Scotch Eggs – crisp, savory sausage encasing creamy soft-boiled eggs – are quintessential British pub faire; perfect for brunching, munching, and picnicking. Now you can easily make perfect Scotch Eggs at home in your air fryer! 

What is a Scotch Egg?

In its most basic form, a Scotch egg is a soft or hard-boiled egg wrapped in ground sausage, then coated with bread crumbs and baked or deep fried.

Scotch eggs have a long history in London and beyond as a tidy, handheld snack item; perfect for pocketing and picnicking. 

Scotch Eggs RecipeThis post may contain affiliate links, but don’t worry – they won’t bite.

The origin of Scotch Eggs is as foggy as a cold morning on Loch Ness, but that’s about as close to Scotland as they come. 

While it is generally agreed that Scotch Eggs originated in London, theories – dating back as early as mid-18th century – abound as to the actual genesis of these savory, protein-rich balls-o-breakfast. Claims have been linked to everything from Indian koftas to Scots Guards stationed at London’s Wellington Barracks. One particularly distressing account, from the Culinary Delights of Yorkshire, alleges they are a Yorkshire creation and were originally wrapped in fish paste rather than sausage meat. (Fish paste. That’s a hard No for me.) 

Scotch Eggs Recipe

Today in the UK, you can buy Scotch eggs everywhere from pubs to grocery stores to gas stations. In the US, Scotch eggs are known more as a Sunday brunch item and Renaissance faire staple. They can be found on British-style pub menus as well, usually offered with dipping sauces on the side. 

Until recently, for those who eschew deep-frying at home, Scotch eggs have been reserved for once in a blue moon. However, with the dawn of air-frying, making them at home has never been easier. 

How to Boil a Perfect Egg for Scotch Eggs

Personal preference dictates how long to boil your eggs. Mr B and I typically eat Scotch eggs for breakfast (or brunch) with a knife and fork, and prefer our eggs creamy and runny: a 6-minute egg is usually perfect for us. Simply increase your boiling time if you prefer a more solid center. 

How to make a Perfect 6-Minute Egg

  1. Fill a medium saucepan halfway with water and bring to a boil over medium-high heat. (Do not remove your eggs from the refrigerator until your water has boiled.)
  2. Remove eggs from refrigerator and use a slotted spoon to carefully place them into boiling water. Do not crowd eggs in pan.
  3. Reduce heat, cover pan, and simmer for EXACTLY 6 minutes. While eggs are cooking, prepare an ice bath for the eggs in a large bowl. 
  4. After 6 minutes, use the slotted spoon to remove the eggs from the boiling water and immediately submerge them in the prepared ice bath for 10 minutes to halt the cooking process. 

Now you’re ready to cover the your eggs with sausage!

How Egg-Boiling Time Affects Scotch Eggs

Results of the eggy centers differ, depending upon how long you boil the eggs. A 6-minute Scotch egg is perfect for eating on a plate with a knife and fork. However, if you plan to pack your Scotch Egg for picnicking and eat it by hand (also perfectly acceptable!) you may want to increase the boiling time to somewhere between seven and nine minutes to avoid unwanted drips. 

Scotch egg - egg time comparison

Wavy Line

The Trickiest Step: How to Successfully Cover a Wobbly Soft-Boiled Egg with Sausage

••• Be sure to watch the demonstration in our Scotch Egg Video (at the bottom of the recipe card) to learn a simple technique for doing this step! ••• 

Covering soft, wobbly boiled eggs with sausage can be challenging, but it’s easier if you know a few simple tricks. 

First, divide the sausage into 6 equal portions, each weighing 2⅓ ounces [66 grams].

I encourage you to use a kitchen scale for this step: the cooking times for this recipe are calculated based on using a specific type and amount of sausage. If you use too much or too little, or use a sausage with a different fat content, your cooking times may be different.

Roll each portion into a ball, and place in refrigerator.

TIP: Slightly wetting your hands before forming the balls will keep the sausage from sticking as much. You want damp hands, but not so wet that they are dripping. 

GENTLY peel the prepared soft-boiled eggs. Six-minute eggs require a delicate hand; unlike hard-boiled eggs, the yolk inside is too soft to offer any resistance against the white while being peeled, so they will break if you are too rough taking off the shell. 

Once the eggs are peeled, rinse each one and use a paper towel to carefully pat it dry. (Sausage sticks much more easily to a dry egg than it does a slippery, wet one.) When eggs are dried, set aside. 

The eggs I used here were fresher than I had hoped: older eggs are easier to peel. When I make deviled eggs, gnarly eggs are a real concern; however, I don’t really worry about how the eggs look when making Scotch Eggs, because any rough spots will be covered up with sausage. 

eggs and sausage prepped for Scotch Eggs

To cover an egg with sausage, start with one prepared egg and one cold sausage ball. 

  1. Place meatball in the center of a parchment square. Gently pat the meatball down until you have an oval that is about a 1/4-inch thick, and roughly 3 eggs long and 2 eggs wide. 
  2. Place the parchment square in your palm. Gently lay a cold, dry, soft-boiled egg on top of the sausage oval, with the ends of the egg perpendicular to the long sides of the oval.
  3. Carefully  pull the sausage away from the parchment as you wrap it around the egg. Continue until the sausage has completely released from the parchment and the egg is covered with sausage. I do this by folding the two sides into the middle, and them pressing the meat out to the sides. Don’t be too concerned about the oval being perfect; it’s just a starting point.
  4. Pinch off the thick sausage points that will form at each end as the oval is sealed. Check the egg carefully for areas where the sausage may be too thin or too thick. Even them out using the sausage you pinched from the ends.
  5. When the sausage appears to be distributed uniformly around the egg, gently pass the egg carefully from one hand to the other a couple of times, allowing the warmth of your palms to smooth the outside surface a bit and the gentle pressure to even out any bumps or rough spots on the surface. 

breading station for Scotch Eggs

Scotch Eggs Recipe
5 from 5 votes

Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)

Scotch Eggs - crisp, savory sausage encasing creamy soft-boiled eggs - are quintessential British pub faire; perfect for brunching, munching, and picnicking. Now you can easily make perfect Scotch Eggs at home in your air fryer! 
Prep Time28 mins
Cook Time12 mins
Total Time40 mins
Print Recipe Pin Recipe
Course: Breakfast or Brunch, Party Food
Cuisine: British
Keyword: air fryer, eggs
Servings: 6
Calories: 342kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Air Fryer
  • 3 Small Bowls
  • Parchment Paper
  • Kitchen Scale

Ingredients

  • 6 large eggs
  • 1 pound Jimmy Dean Regular Pork Sausage or your favorite ground breakfast sausage; SEE INGREDIENT NOTES

Seasoned Flour [Bowl 1]

  • ¼ cup Wondra
  • ½ teaspoon garlic powder

Beaten Egg [Bowl 2]

  • 1 large egg beaten

Breading Mix [Bowl 3]

  • 1 cup Panko crumbs
  • 1 tablespoon brown sugar
  • ½ teaspoon chili powder
US Customary - Metric

Instructions

How to Make 6-Minute Soft-Boiled Eggs

  • Fill a medium saucepan halfway with water and bring to a boil over medium-high heat.
    Remove cold eggs from refrigerator and use a slotted spoon to carefully place them into boiling water. Do not crowd eggs in pan.
    Reduce heat and cover pan.
    Simmer for EXACTLY 6 minutes.
    six brown eggs in saucepan.
  • While eggs are cooking, prepare an ice bath for the eggs in a large bowl.
    After 6 minutes, use the slotted spoon to remove the eggs from the boiling water.
    Immediately submerge cooked eggs in the prepared ice bath for 10 minutes.
    The purpose of this step is to halt the cooking process; vital to achieving creamy, runny Scotch Egg centers.
    Boiled eggs in ice water bath

How to Successfully Apply the Sausage Cover

  • Divide the sausage into 6 equal portions, each weighing 2⅓ ounces [66 grams].
    I strongly suggest using a kitchen scale for this step: the cooking times are based on using a specific type and amount of sausage. If you use too much or too little, or use a sausage with a different fat content, your cooking times may be different.
    Roll each portion into a ball and place in refrigerator.
    Six sausage balls
  • GENTLY peel the prepared soft-boiled eggs.
    Patience is rewarded in the recipe. Six-minute eggs require a delicate hand; unlike hard-boiled eggs, the yolk inside is too soft to offer any resistance against the white while being peeled, so they will break if you are too rough taking off the shell.
    Rinse each egg, and then use a paper towel to carefully pat it dry. Set aside.
    six peeled eggs in glass bowl
  • Start with a COLD sausage ball, straight from the fridge.
    Place meatball in the center of an 8x8 parchment square.
    Gently pat the meatball down until you have an oval that is about a 1/4-inch thick, and roughly 3 eggs long and 2 eggs wide.
    eggs and sausage prepped for Scotch Eggs
  • Place the parchment square in your palm.
    Gently lay a cold, dry, soft-boiled egg on top of the sausage oval, with the ends of the egg perpendicular to the long sides of the oval.
    Gently pull the sausage away from the parchment as you wrap it around the egg.
    Continue until the sausage has completely released from the parchment and the egg is covered with sausage.
    Removed the thick sausage points at each end.
    Check the egg carefully for areas that might be too thin or too thick, and use the excess removed from the points to seal the edges and even out any thin spots.
  • When the sausage appears to be distributed uniformly around the egg, gently pass the egg carefully from one hand to the other a couple of times, allowing the warmth of your palms to smooth the outside surface a bit and the gentle pressure to even out any bumps or rough spots on the surface.
    If the sausage is too sticky, wet your hands with cold water and then gently dry them. You don't want to use "wet" hands, but slightly damp hands will discourage the sausage from sticking to them.

Scotch Egg Breading

  • You will need three small bowls.
    Bowl 1: Wondra & garlic powder. (Stir to combine.)
    Bowl 2: Beaten egg.
    Bowl 3: Panko crumbs, brown sugar, and chili powder.
    Three bowls for breading scotch eggs
  • Roll each sausage-covered egg in flour mixture [Bowl 1] and shake off excess, then dip in the beaten egg [Bowl 2], and finally roll in the Panko crumbs [Bowl 3].
    When I finish rolling the eggs in the last bowl, I like to pass it carefully from one hand to the other a couple of times, to help form and structure the outside crust a bit; much like you would form a meatball, but exerting far less external pressure.
    Place breaded eggs on a plate until you have enough done for one batch. (2-6 depending on the size of your air-fryer.).
    breading station for Scotch Eggs

Air Frying

  • Preheat air fryer at 380° for 10 minutes.
    Set the scotch eggs on the bottom of your air fryer basket. Be sure to leave generous space around each one for air to circulate.
    Three Scotch Eggs in air fryer
  • Air-fry eggs for 12 minutes, turning halfway through for more even browning.
    See NOTES for alternate cooking times.
    Three Scotch Eggs in air fryer - cooked
  • Serve alone, or with your favorite dipping sauce (i.e., Whole Grain Mustard, Sriracha-Mayo, or Honey-Mustard Sauce, etc.).
    Scotch Eggs Recipe

Video

Notes

Scotch Egg Cooking Times (Soft-cooked Center):

In all cases, follow instructions for 6-minute soft-boiled eggs, as shown above.
The cooking times listed here are based on using a specific size egg, and type and amount of pork sausage. If you change any of these factors, you may need to adjust your cooking times.
Once eggs are boiled and have had their 10-minute ice bath, you may [A] wrap and bread the scotch eggs immediately, [B] prepare them to be cooked up to 24 hours later, or [C] refrigerate the prepared eggs and wrap, bread, and fry them up to three days later. 
A. For Eggs completely prepped right before Air-Frying  [No Refrigeration], cook 12 minutes in a preheated air-fryer, turning once halfway through cooking. 
B. For Eggs completely prepped and then refrigerated up to 24 hours before Air-Frying , cook 13 minutes in a preheated air-fryer, turning once halfway through cooking. 
Note that prepping ahead of time will result in a slight change in the egg white's color (it will turn a bit gray), but has no affect on flavor or texture. 
C. For Eggs boiled and refrigerated in shell, then wrapped and breaded right before air-frying] , cook 13 minutes in a preheated air-fryer, turning once halfway through cooking. 
Always allow Scotch Eggs to stand for 3-5 minutes before serving. 

Nutrition

Serving: 1egg | Calories: 342kcal | Carbohydrates: 7g | Protein: 19g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 271mg | Sodium: 591mg | Potassium: 275mg | Fiber: 1g | Sugar: 2g | Vitamin A: 421IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Do you love your air fryer? Me too!! Have you tried our Crispy Sauerkraut Fritters? They’re amazing! 

Wavy Line

Ingredient Notes 

Eggs

This recipe is based on using USDA large eggs [EU size M]. If you use different size eggs, the boiling and cooking times may need to be adjusted. 

Jimmy Dean Sausage

The cooking times are based on using one pound of Jimmy Dean regular pork sausage. If you use more or less, or use a sausage with a different fat content, cooking times and/or temperatures may vary. 

Scotch Eggs Ingredients

Wondra

Wondra is finely ground flour that has been pre-cooked and dried. Ultra-light, Wondra is lower in protein and gluten than all-purpose flour, which all translates into a light and crispy crust for fried foods. 

You can use all-purpose flour in place of the Wondra in this recipe, but your results may not be as crispy. 

Panko Breadcrumbs

The texture of panko makes it especially suited for fried food because it absorbs less oil than regular breadcrumbs, keeping food more crisp and crunchy. Panko crumbs brown up evenly and consistently, even in an air-fryer! 

Wavy Line

More Good Egg Recipes to Start Your Day!

  • Smoked Salmon Eggs Benedict: Elegantly Easy
  • Eggs Provençal (La Provence Copycat Recipe)
  • Cornbread Breakfast Casserole (Leftover Makeover)
  • Frittata Master Recipe (Plus 60+ Amazing Frittata Recipes)

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)  Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Dairy-free, Main Dishes, Munchies, Recipes, Side Dishes Tagged With: Air Fryer, brunch, eggs, picnic

Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crêpe Recipe}

February 23 By Renée 16 Comments

These easy-to-make Fresh Strawberry Crepes are light, creamy, and perfect for everything from an elegant brunch to a lazy summer back porch afternoon. 

If Freshalicious was a real word, and that word was in a real dictionary (Urban Dictionary does not count), this image of Fresh Strawberry Crème Crêpes would be the picture they would use to illustrate it.

This post may contain affiliate links, but don’t worry – they won’t bite.

If Freshalicious was a real word, and that word was in a real dictionary (Urban Dictionary does not count), these Fresh Strawberry Crêpes would be the picture they would use to illustrate it!

Despite their “fancy” vibe, Fresh Strawberry Crepes are super easy to make, and most of the work can be done ahead of time. These light, airy crepes are perfect for special occasions: birthdays, Mother’s Day, Father’s Day, Mid-Summer Back-Porch Sittin’ Day (I may have made that one up). 

Fresh Strawberry Crepes

I was so tickled when one of my daughter’s made Strawberry Crepes for me for Mother’s Day brunch a few years ago! In her version, she used plain whipped cream on the top, plus a little chocolate syrup for flare.

Instagram shot of strawberry Crepes

The only real challenge these creamy Fresh Strawberry Crêpes present is one of self-control: just try to not eat all the fresh strawberry cream before you assemble the crêpes!blank

Creamy Fresh Strawberry Crêpes

Creamy Fresh Strawberry Crêpes

Fresh Strawberry Crème Crêpes are fresh, creamy, and so easy to make!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Print Recipe Pin Recipe
Course: Breakfast or Brunch, Dessert
Keyword: brunch, mothers day, strawberries,, strawberry crepes
Servings: 12 crepes
Calories: 249kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Crepe Pan
  • Crepe Turner (or Spatula)
  • Stand Mixer
  • Blender

Ingredients

  • 2 pints Strawberries hulled and sliced, divided
  • 2 cups heavy whipping cream
  • 2/3 cup white sugar
  • 1 tablespoon vanilla
  • 1 batch Basic Sweet Vanilla Crêpes (These can be made ahead of time.)

Instructions

  • In a blender or food processor, puree 1 cup of the sliced strawberries with about 1/4 cup heavy cream. Set aside. (The remaining sliced strawberries will be used inside and on top of the crepes.

To make Strawberry Crème:

  • With an electric mixer, whip the remaining 1 3/4 cups heavy cream until it begins to form soft peaks.
    blank
  • Mix in the sugar until stiff peaks begin to form.
  • Turn mixture on LOW and stir in pureed strawberries.
    blank
  • Refrigerate strawberry crème until you are ready to assemble crêpes.
    Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crepe Recipe}

Assembling the Crêpes

  • Fill prepared crêpes with strawberry crème and strawberries, fold and garnish with same.
    blank

Notes

Nutritional Information includes amounts from Sweet Vanilla Crepe Recipe. 

Nutrition

Serving: 1crepe | Calories: 249kcal | Carbohydrates: 28.8g | Protein: 4.4g | Fat: 13.1g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 162mg | Potassium: 67mg | Fiber: 0.4g | Sugar: 16.2g | Calcium: 59mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Cooking the Crêpes

A well-seasoned crêpe pan is the optimal tool for cooking crepes: the sides are short, making flipping a breeze, and bottom is heavy, ensuring consistent heat and even cooking.

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

If you don’t have a crêpe pan, be sure to use a heavy-bottomed stainless steel pan. The size of your pan will determine how big your crepes turn out: seven or eight inches is standard. 

Crepes can be made ahead and refrigerated for up to a week or frozen for up to two months.

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

Basic Sweet Vanilla Crêpes {Recipe}

This versatile sweet vanilla crepe recipe is perfect for all your dessert crepes ideas!
Prep Time5 mins
Cook Time20 mins
Resting Time1 hr
Total Time1 hr 25 mins
Print Recipe Pin Recipe
Course: Breakfast, Breakfast or Brunch, Dessert
Cuisine: French
Keyword: crepes
Servings: 12 crepes
Calories: 137kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Crepe Pan
  • Blender
  • Rubber Spatula

Ingredients

  • 1 1/2 cups milk* see note
  • 3 eggs
  • 4 tsp. vanilla
  • 3 Tbs. sugar
  • 1/2 tsp. salt
  • 1/4 cup melted butter
  • 1 1/2 cups flour sifted

Simple fillings or toppings for sweet crêpes include:

  • A dusting of powdered sugar and a sprinkling of fresh lemon juice
  • Fresh fruits or berries
  • Whipped cream
  • Jam or jelly

Instructions

  • Put milk, eggs, melted butter, sugar, and salt in blender and process to combine. Add flour and process until smooth.
  • Allow crepe mixture to sit in the refrigerator for at least an hour before using.

Prepare Crepes

  • Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. When done, crêpes should be very lightly golden.
    Start your pan on medium low and work from there.
  • If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
  • Pour 1/4 to 1/3 cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan.
    (I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.)
    Cook for about 1 minute.
  • The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
  • Using a large, thin rubber spatula, loosen the edges, and then gently flip the crepe. Allow it to cook an additional 30 seconds to a minute.
  • If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.
  • Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.

Notes

Flipping Crepes
I usually don't use the spatula to do the actual flipping. I flip the crepe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!
Refrigerating Crepe Batter
DO NOT SKIP the refrigeration step. 
Refrigerating the batter after it’s been mixed relaxes the gluten, resulting in light, airy crêpes.
Refrigerating and/or Freezing Cooked Crepes
  • If you wish to store your crepes in the refrigerator, place a stack of cooked, cooled crepes inside a heavy-duty zip-top plastic bag.
  • Crepes may be refrigerated for up to a week, and can be frozen for up to two months.
  • To defrost frozen crepes, place them in the refrigerator.
  • Reheat single crepes in a hot, dry pan for a few seconds, or reheat stacks of defrosted crepes in the microwave at 15 seconds intervals.

Nutrition

Serving: 1crepe | Calories: 137kcal | Carbohydrates: 16.7g | Protein: 4g | Fat: 5.7g | Saturated Fat: 3.2g | Cholesterol: 54mg | Sodium: 154mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 4.7g | Calcium: 46mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Flipping Crêpes

Crêpes are ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking. Usually about a minute to a minute and a half. 

Use a rubber spatula to loosen the edges, and then gently flip the crêpe. Allow it to cook an additional 30 seconds to a minute.

I usually don’t use the spatula to do the actual flipping. I flip the crêpe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan! 

Creamy Fresh Strawberry Crêpes

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

 Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crepe Recipe}   Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crepe Recipe}

Fresh Strawberry Crepes
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Updated Feb. 23.2020. Originally posted June 9, 2014. 

Filed Under: 30-Minute Meals, Sweets, Vegetarian Tagged With: berries, Breakfast, brunch, crepes, French, strawberries

Unicorn Glitter & Mother’s Day Brunch Ideas

May 2 By Renée 8 Comments

Mother’s Day doesn’t have to be all unicorn glittery Hallmark magical perfection to make a perfect memory. 

One of the best the best parts of Mother’s Day is the memories that it leaves with us. When our kiddos are small, it is all painted hand-prints and construction paper cards and crayon-scrawled “I love you” notes. You know, the stuff us Mamas fill our treasure boxes with.

unicorn glittery Hallmark magical perfection | The Good Hearted Woman

And then there are those amazing, often entertaining Mother’s Day breakfasts…

I have such fond recollections of my girls filing into my bedroom every Mother’s Day morning, the oldest proudly balancing our biggest tray heaped high with their carefully prepared breakfast creations.  After handing off the tray, they would all clamber up onto my bed and wiggle around like fresh puppies as they watched me eat every last bite. Some years (thanks in part to their father) it was all about the food; lovely little pancakes covered with warm syrup, plump berries, orange juice, cinnamon toast, and even a little vase of spring flowers on the side. Other years, let’s just say it was all about the love. And that’s what’s really important anyway.

However, lest you get the idea that Mother’s Day at our house was all unicorn glittery Hallmark magical perfection, let me reassure you that time has most definitely and conveniently smoothed over the rough edges of my memories. After a decade or two, I now only vaguely recall the major spills, and the passionate, heated arguments over who made what and who helped most, and the little sticky fingers stealing all the berries off my plate.

But, once again, it’s really all about the love. >If you are wondering how to read that last sentence, please refer to the little girl front left below.<

Mother's Day 1997 | The Good Hearted Woman

Mother’s Day 1997 – and yes, I made the girls’ dresses. (Except the oldest – she sewed that one herself. I was so proud of her. Still am.)

Many years have past since the days when my girls bounced their way across my bed and through my Mother’s Day Brunch.  Most of them have grown up, moved out, and started lives of their own. One even has her own little ones now, who I imagine bring her an equally memorable Mother’s Day breakfast, complete with unicorn glitter (or in their case, sparkly Frozen snow). Luckily though, I still have a couple of my girls around, and they usually take the time to make me something truly wonderful.

Surprisingly, as my girls grow older, the effort means even more to me then it did when they were little. Last year, one of my daughters surprised me with these lovely strawberries-and-chocolate crepes. Not only were they beautiful but they were delicious too, and YES! You bet I bragged!

What food blogger kids make for Mother’s Day breakfast. #mothersday #mykidcooksbetterthanyours #mothersdaybreakfast #yum #yummy #amazing #sweet #chocolate #whippedcream #delish #foods #delicious #tasty #eat #eating #hungry #foodpics #sweettooth

A photo posted by The Good Hearted Woman (@thegoodheartedwoman) on May 10, 2015 at 10:55am PDT

If you’re wondering what to make mom this year for her special day, here are a few of my favorite Mother’s Day brunch ideas to inspire you:

The Best Mother's Day Brunch Recipes | The Good Hearted Woman

  1. Strawberry Crème Crêpes
  2. Eggs Provençal a la Renée
  3. Strawberry Soufflé Omelet with Caramelized Almonds
  4. Smoked Salmon Benedict
  5. Dutch Apple Cranberry Crepes
  6. Huevos Rancheros

{Are poached eggs still a mystery to you? Check my post on How to Make Perfectly Poached Eggs.}

Mother's Day 1997

Best Mother's Day Brunch Recipes | The Good Hearted Woman
Simply Delicious! Best Mother's Day Brunch Recipes | The Good Hearted Woman

Filed Under: Main Dishes, Recipe Round-ups, Recipes Tagged With: Breakfast, brunch, eggs, strawberries

Smoked Salmon Crustless Quiche

March 4 By Renée 12 Comments

A new twist on an old standby, this “impossible” Smoked Salmon Crustless Quiche is perfect for any meal of the day. It goes together in less than 15 minutes and is ready to serve – start to finish – in about an hour.

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Last week, I wrote about our Valentine’s weekend at The Lake House Bed & Breakfast. This is the recipe for the delicious Smoked Salmon Crustless Quiche that we were served for breakfast on our first morning there, generously shared by our hostess, Mary.

“Crustless” may be a slight misnomer: this quiche does have a crust of sorts, albeit quite soft. (If you are familiar with Bisquick’s Impossible Pies, you will know what I mean – this is simply a fancy variation on the old standby.)

Whatever you want to call it, this quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

As with most quiches, I like a little fruit on the side, and blueberries are a beautiful contrast for this light, lovely meal.

If you like smoked salmon, you’ll love this Smoked Salmon Crustless Quiche! 

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman
5 from 1 vote

Smoked Salmon Crustless Quiche

From The Lake House Bed & Breakfast in Lincoln City, Oregon.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Print Recipe Pin Recipe
Course: Breakfast, Brunch
Author: Mary - The Lake House, Otis, Oregon

Ingredients

  • 6 ounces smoked salmon chopped
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped onion
  • 3 ounces cream cheese cut into 1/2-inch cubes
  • 2 cup milk
  • 1 cup Original Bisquick Try this homemade version!
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Preheat oven to 400° F.
  • Spray a 10" pie plate (or 8" square pan) with non-stick cooking spray.
  • Mix smoked salmon, chopped onion, and grated cheese together in prepared pie plate. Drop cream cream cubes on top of salmon mixture and set aside.
  • Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman
  • Beat eggs in a medium mixing bowl. Add milk, Bisquick, and seasonings and mix thoroughly. (I do this step in a my blender.)
  • Pour egg mixture into pie plate over smoked salmon mixture.
  • Bake 35-40 minutes, or until a knife inserted halfway between the center and the edge comes out clean. Allow to stand at least 10 minutes before serving.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

NOTE: If you would prefer that your cream cheese not float to the surface when you bake your quiche, just layer half of the salmon mixture on the bottom of the pan, then add your cream cheese, and then spread the second half of the salmon mixture on top. Personally, I like the cream cheese on top, because I think it makes the quiche visually more interesting.

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!
       

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Smoked Salmon Recipes from GHW

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Smoked Salmon Pastry Cups {Appetizer}

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

blank

Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

blank

Elegantly Easy: Smoked Salmon Eggs Benedict

This beautiful Smoked Salmon Eggs Benedict is rich, delicious, and deceptively easy to make.

blank

Smoked Salmon Crustless Quiche

A new twist on an old standby, this "impossible" quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

Filed Under: Main Dishes, Pescatarian, Recipes Tagged With: baking, Breakfast, brunch, easy meals, eggs, fish, Lunch, salmon, seafood

Dutch Apple Cranberry Crepes {Recipe}

December 21 By Renée 9 Comments

Looking for an easy brunch that will Wow your overnight holiday guests? Dutch Apple Cranberry Crêpes are just the thing! (They will make your house smell fabulous too!

Dutch Apple Cranberry Crepes | The Good Hearted Woman

Dutch Apple Cranberry Crepes | The Good Hearted Woman

Dutch Apple Cranberry Crêpe Filling

Prep Time1 hr
Total Time1 hr
Print Recipe Pin Recipe
Course: Breakfast, Brunch, Dessert
Servings: 10 -12 filled crêpes
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 1/2 - 2 lbs. tart apples I use about 5 Granny Smiths
  • 1/3 cup dried cranberries
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
  • 1 teaspoon ground cinnamon
  • 1 freshly ground nutmeg
  • Pinch ground allspice
  • 1/4 cup firmly packed brown sugar
  • 3 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch only if necessary; see note

1 Batch Sweet Vanilla Crêpes

    Additional Ingredients:

    • Whipped Cream

    Instructions

    Make a batch of Sweet Vanilla Crepes.

      Dutch Apple Filling:

      • Peel, core, and slice apples into a large mixing bowl. Add dried cranberries (if desired), and then lemon juice, cinnamon, nutmeg, allspice. Toss to coat. Cover the bowl with plastic wrap and let set for about half an hour.
        Dutch Apple Cranberry Crepes | The Good Hearted Woman
      • In a cast iron skillet or other heavy pan over medium heat, melt butter and brown sugar together, stirring frequently. When mixture begins to bubble, add salt and reduce temperature to medium low.
        Dutch Apple Cranberry Crepes | The Good Hearted Woman
      • Add prepared apple mixture and bring to mixture to a simmer, stirring frequently. Cook apples until they are no longer crunchy, but still have some texture to them. (You don’t want applesauce!)
        Dutch Apple Cranberry Crepes | The Good Hearted Woman
      • If the mixture is very runny, add cornstarch a half-teaspoon at a time and simmer until thickened.

      Assembling the Crêpes

      • Fill crêpes with prepared Dutch Apple Cranberry Filling, fold and garnish with whipped cream and dried cranberries.
      Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

      Dutch Apple Cranberry Crepes | The Good Hearted Woman
      Sweet Vanilla Crêpes Recipe
      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      Filed Under: 30-Minute Meals, Main Dishes, Recipes, Sweets, Vegetarian Tagged With: apples, Breakfast, brunch, crepes, dessert, eggs, Fruit, sweets

      Easy Basic Sweet Vanilla Crepes

      December 1 By Renée 5 Comments

      If you’ve ever been intimidated by crêpes, try these Easy Basic Sweet Vanilla Crêpes and you’ll wonder why you ever worried. 

      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      If you can make a pancakes, you can make crêpes. Before you get started though, here are a few tips that will make the process even easier.

      Crêpe Batter

      • Crêpe batter should be thinner and smoother than pancake batter – just thick enough to thoroughly coat a wooden spoon. If your batter seems too thick when you take it out of the refrigerator, add additional milk 1-2 tablespoons at a time until it reaches the desired consistency.
      • Crêpe batter can be made the night before and left in the refrigerator until you are ready to make them.
      • When pouring crepe batter into the pan, I pour with my my left hand and simultaneously swirl the the pan with my right hand. (I’m mostly right-handed.) The batter sets up very quickly, and this allows me to distribute it around the pan before it sets.

      Flipping Crêpes

      • Crêpes are ready to flip when the edges start showing the slightest color brown and the center is no longer glossy.
      • I don’t actually use a spatula to “flip” my crêpes. Instead, I use the spatula to gently lift the edge up enough so that I can get hold of it, and then I flip it quickly using my fingers. I cannot, however, encourage you to do this because it may lead to burnt fingers, and I will not be responsible for that. So whatever you do, don’t flip your crêpes with your fingers. 😉

      Filling Crêpes

      • The are two basic methods for filling crêpes: the Roll and the Quarter-fold (or Cone). For most applications, I personally prefer the Roll method, but that’s just me. However, the Quarter-fold method makes a better presentation for unfilled crepes that just have toppings.

      Serving Crêpes

      • Sweet Vanilla Crêpes can be served plain with just a dusting of powdered sugar and a sprinkle of lemon juice, or filled with your favorite sweet filling.
      • I prefer to serve my crepes with the second side out: I think it is more interesting to look at. Nevertheless, this is in direct conflict with common practice, which is to hide the second side. It’s all just a matter of personal taste as far as I’m concerned, but I thought you should know… just in case you are planning to host a group of snooty French gastronomes for brunch, because then you will probably want to put the browned, first side out.
      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      Basic Sweet Vanilla Crêpes {Recipe}

      This versatile sweet vanilla crepe recipe is perfect for all your dessert crepes ideas!
      Prep Time5 mins
      Cook Time20 mins
      Resting Time1 hr
      Total Time1 hr 25 mins
      Print Recipe Pin Recipe
      Course: Breakfast, Breakfast or Brunch, Dessert
      Cuisine: French
      Keyword: crepes
      Servings: 12 crepes
      Calories: 137kcal
      Author: Renée B. ♥ The Good Hearted Woman

      Equipment

      • Crepe Pan
      • Blender
      • Rubber Spatula

      Ingredients

      • 1 1/2 cups milk* see note
      • 3 eggs
      • 4 tsp. vanilla
      • 3 Tbs. sugar
      • 1/2 tsp. salt
      • 1/4 cup melted butter
      • 1 1/2 cups flour sifted

      Simple fillings or toppings for sweet crêpes include:

      • A dusting of powdered sugar and a sprinkling of fresh lemon juice
      • Fresh fruits or berries
      • Whipped cream
      • Jam or jelly

      Instructions

      • Put milk, eggs, melted butter, sugar, and salt in blender and process to combine. Add flour and process until smooth.
      • Allow crepe mixture to sit in the refrigerator for at least an hour before using.

      Prepare Crepes

      • Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. When done, crêpes should be very lightly golden.
        Start your pan on medium low and work from there.
      • If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
      • Pour 1/4 to 1/3 cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan.
        (I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.)
        Cook for about 1 minute.
      • The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
      • Using a large, thin rubber spatula, loosen the edges, and then gently flip the crepe. Allow it to cook an additional 30 seconds to a minute.
      • If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.
      • Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.

      Notes

      Flipping Crepes
      I usually don't use the spatula to do the actual flipping. I flip the crepe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!
      Refrigerating Crepe Batter
      DO NOT SKIP the refrigeration step. 
      Refrigerating the batter after it’s been mixed relaxes the gluten, resulting in light, airy crêpes.
      Refrigerating and/or Freezing Cooked Crepes
      • If you wish to store your crepes in the refrigerator, place a stack of cooked, cooled crepes inside a heavy-duty zip-top plastic bag.
      • Crepes may be refrigerated for up to a week, and can be frozen for up to two months.
      • To defrost frozen crepes, place them in the refrigerator.
      • Reheat single crepes in a hot, dry pan for a few seconds, or reheat stacks of defrosted crepes in the microwave at 15 seconds intervals.

      Nutrition

      Serving: 1crepe | Calories: 137kcal | Carbohydrates: 16.7g | Protein: 4g | Fat: 5.7g | Saturated Fat: 3.2g | Cholesterol: 54mg | Sodium: 154mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 4.7g | Calcium: 46mg | Iron: 1mg
      Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

      “Hey, Renée! That’s a pretty groovy little crepe pan you have there! Where’d you get it?”

      Well, yes it is, and thank you for asking! I received this sweet crepe pan as a gift from Anolon, for attending a class they sponsored at IFBC 2015 called “How to Create Standout Holiday Content.” Besides being the perfect size and shape to create beautiful crepes, it has a hard-anodized PFOA-free non-stick coating that is (drum-roll, please) safe for Metal Utensils and guaranteed for life. So cool. So far, I am loving it.

      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      Filed Under: Bread, Cooking Basics, Recipes, Sweets, Vegetarian Tagged With: Basic Recipes, Breakfast, brunch, crepes, eggs

      Strawberry Soufflé Omelet with Caramelized Almonds

      June 19 By Renée 15 Comments

      Fresh strawberries and caramelized almonds combine with a delicate, open-faced omelet to create a spectacular springtime presentation.

      Strawberry Souffle Omelet with Maple-Caramelized Almonds from "Chicken and Egg" by Janice Cole | The Good Hearted Woman

      This post may contain affiliate links.

      This is one of my favorite recipes from Janice Cole’s cookbook, Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes. A cross between an omelet and a souffle, this brunch-friendly dish is far easier to make than its name suggests. (If you haven’t already, be sure to check out my cookbook review and interview with Janice.)

      Strawberry Souffle Omelet with Maple-Caramelized Almonds from "Chicken and Egg" by Janice Cole | The Good Hearted Woman

      Strawberry Souffle Omelet with Maple-Caramelized Almonds
      5 from 3 votes

      Strawberry Soufflé Omelet with Caramelized Almonds {Recipe}

      A delicate, airy, opened-faced omelet topped with fresh strawberries and caramelized almonds.
      Print Recipe Pin Recipe
      Course: Breakfast, Brunch
      Author: Renée B. ♥ The Good Hearted Woman

      Ingredients

      Maple-caramelized Almonds

      • 1/2 tablespoon butter or coconut oil
      • 1/2 cup sliced almonds
      • 2 tablespoons pure maple syrup honey works equally well

      Omelet

      • 6 eggs separated
      • 2 tablespoons sugar
      • 1/4 teaspoon salt
      • 1/8 teaspoon freshly ground pepper
      • 2 tablespoons butter or coconut oil

      Topping

      • Powdered sugar
      • 1 pound fresh strawberries slices (about 3 cups)

      Instructions

      To caramelize almonds:

      • Line a cookie sheet with parchment paper.
      • Melt butter in a medium skillet over medium heat. (A non-stick skillet is helpful but not necessary for this step.)
      • Add the almonds and cook for about a minute - until they just barely begin turning golden.
      • Add the maple syrup (or honey) and cook, stirring constantly for about a minute - until he mixture thickens and the almonds are glazed.
      • Spread over parchment and break into bite-sized pieces.

      Omelet:

      • Preheat oven to 400° F. In a large mixing bowl, beat egg whites with an electric mixer until frothy. Add sugar and continue to beat until soft peaks form. Do not overbeat. Transfer to another large bowl.
      • Add egg yolks to the same mixing bowl the egg whites were beaten in and sprinkle with salt and pepper. Beat at medium speed until pale yellow and very thick.
      • Mix half the prepared egg whites into the egg yolks.
      • Pour the egg yolk mixture over the remaining egg whites and gently fold in. Fold until completely blended.
      • Melt butter in a large ovenproof skillet over medium heat. Swirl the butter to coat bottom. Pour the egg mixture into the pan and gently smooth the top with a spatula. Cook for 1 minute (do not stir). Put the pan in preheated oven and bake 10 minutes or until golden brown, puffed, and set.
      • If necessary, run a knife around the side of the pan to release the omelet. Slide it onto a large platter if desired. (I skipped this step because I think the cast iron makes a nice presentation.)
      • Sprinkle with powdered sugar, and top with sliced strawberries and caramelized almonds.

      Notes

      NOTES:
      The original recipe suggest using unsalted butter, but I prefer the slightly seasoned taste that salted butter lends to the edges.
      I use my 10-inch cast-iron skillet for this dish and it turns out perfectly.
      Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
      Chicken & Egg {Book Review} | The Good Hearted Woman

      The 10-inch Cast Iron Chef’s Skillet that I used for this recipe is my personal favorite pan. It’s gently sloping sides make it perfect for almost everything.

      Strawberry Souffle Omelet with Maple-Caramelized Almonds


      Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. (Rest assured though, we will NEVER recommend anything we don’t believe in just to make a buck. We like to sleep at night.) Anywho, while clicking these links won’t cost you any extra money, they will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!

      Strawberry Souffle Omelet with Maple-Caramelized Almonds from "Chicken and Egg" by Janice Cole | The Good Hearted Woman
      Strawberry Souffle Omelet with Maple-Caramelized Almonds from "Chicken and Egg" by Janice Cole | The Good Hearted Woman

      Filed Under: Dairy-free, Gluten-free, Main Dishes, Vegetarian Tagged With: baking, berries, Breakfast, brunch, eggs, Sweet Somethings

      Smoked Salmon Eggs Benedict: Elegantly Easy

      December 5 By Renée 15 Comments

      This beautiful Smoked Salmon Eggs Benedict is rich, delicious, and deceptively easy to make. 

      Smoked Salmon Eggs Benedict is one of my all-time favorite breakfasts ever! And our creamy, lemony 2-Minute Blender Hollandaise complements the smoky salmon perfectly, resulting in a Benedict that transcends all others.

      Stunningly simple to make, it hard to believe that this Smoked Salmon Eggs Benedict takes only 10 minutes to prepare! Its beautiful presentation makes it perfect for an intimate breakfast in bed to an elegant brunch gathering.

      Smoked Salmon Eggs Benedict | The Good Hearted Woman

      This post may contain affiliate links, but don’t worry – they won’t bite.

      Don’t let Hollandaise Sauce intimidate you!

      For this eggs Benedict, we use Julia Child’s (nearly) foolproof recipe for 2-Minute Blender Hollandaise Sauce. You can find the recipe below the Benedict recipe, or click through to our Hollandaise Sauce post for more detailed instructions.

      Smoked Salmon Eggs Benedict | The Good Hearted Woman

      Poaching a perfect egg is simple if you know how. 

      Start with the freshest eggs you can find. (As eggs age, the white breaks down and becomes more watery, so the fresher the egg, the more viscous the white.)

      Simmer, don’t boil: You want the water to be hot enough to immediately begin to cook the egg when it submerges, but you don’t want the water to move the egg around in the pan. In fact, you don’t want anything to move the egg in the pan, especially for the first minute. That’s means no shaking, no stirring, and for Pete’s sake, no swirling!

      Fill a pot or deep skillet with 2 inches deep with water. Add 1 tablespoon of vinegar to the water. Bring to a rolling boil and then reduce heat so that the water is just barely simmering. There should still be bubbles on the bottom of the pan, but the surface of the water should look calm.

      Crack egg into small sieve and allow watery albumin to drain off. Don’t worry; the white and yolk will stay intact inside the sieve. How to Poach an Egg {Perfectly} | The Good Hearted Woman

      Holding the egg in the sieve just above the water, gently roll the egg out of the sieve and into the water.How to Poach an Egg {Perfectly} | The Good Hearted Woman

      Leave the egg alone. You can put about four or five eggs into the pan at the same time, but be sure they all have enough room. After about a minute, use a slotted spoon to unstick the egg from the bottom of the pan.

      Allow it to cook a minute or two, and then use the slotted spoon to lift it up out of the water and gently poke it with your finger to see if it is done to your liking. If it is, remove it to a plate. If it needs to cook longer, simply lower it back into the water for another minute and check it again.

      For more egg-poaching tips and detailed instructions, check How to Make Perfect Poached Eggs. 

      Lox & Bagels at Meridian, Headlands Coastal Lodge & Spa | The Good Hearted Woman

      We had these beautiful lox for breakfast when we visited Meridian at Headlands. {Pacific City, Oregon}.

      What kind of cured salmon works best for Smoked Salmon Benedict?

      Cured salmon can be broken down into two basic categories: brine-cured salmon, and smoked salmon (hot & cold). 

      For best results, use Cold-smoked when making this Salmon Benedict recipe. (Lox or Gravlax also work fine, and will also result in a tasty Salmon Benedict.)

      Smoked salmon is a blanket term for salmon of any origin (wild, farmed) or cut (fillet, steak) that is cured with hot or cold smoke. Cold-Smoked Salmon is smoked significantly longer and at a lower temperature than hot-smoked, which results in a texture that is similar to lox, but with an infused smoky flavor. 

      Brine-Cured Salmon

      Lox is salmon that has been cured in a salt-brine. Authentic lox traditionally comes from the belly of the salmon, and is sliced very thin for serving. Lox are salt-cured, but unlike smoked salmon, does not go through a smoking process. 

      Gravlax is like Lox, in that it undergoes a curing process, but it isn’t smoked afterwards. The difference between lox and gravlax is in the brining spices: gravlax is cured with sugar, salt, and dill, rather than a salt brine. 

      Salmon Benedict | The Good Hearted Woman
      5 from 1 vote

      Smoked Salmon Benedict

      Prep Time15 mins
      Total Time15 mins
      Print Recipe Pin Recipe
      Course: Breakfast, Brunch
      Keyword: eggs
      Servings: 4 Benedicts
      Calories: 155kcal
      Author: Renée | The Good Hearted Woman

      Ingredients

      • 4 poached eggs
      • 2 ounces smoked salmon sliced thin
      • 2 English muffins
      • 1 batch 2-Minute Hollandaise Sauce
      US Customary - Metric

      Instructions

      • Split and toast English muffins.
        Put one half on each plate. (Or two on each if you're hungry!)
      • Lay a thin layer of smoked salmon on each toasted muffin half.
      • Top each salmon-muffin with a poached egg.
      • Spoon hollandaise sauce generously on top.
      • Serve immediately.

      Notes

      Serve 2 or 4, depending upon how hungry you are.
      Nutrition values DO NOT include Hollandaise Sauce.

      Nutrition

      Serving: 1Benedict | Calories: 155kcal | Carbohydrates: 13g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 188mg | Sodium: 392mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Calcium: 43mg | Iron: 1mg
      Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

      Looking for Mother’s Day breakfast ideas? Try one these delicious recipes:

      • Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)
      • Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crêpe Recipe}
      • Dutch Apple Cranberry Crepes {Recipe}
      • Strawberry Soufflé Omelet with Caramelized Almonds
      • Eggs Provençal (La Provence Copycat Recipe)

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      Salmon Benedict | The Good Hearted Woman
      5 from 1 vote

      2- Minute Blender Hollandaise

      Inspired by Julia’s recipe in Mastering the Art of French Cooking, this 2-Minute Blender Hollandaise Sauce is nearly foolproof.
      Prep Time5 mins
      Total Time5 mins
      Print Recipe Pin Recipe
      Course: Breakfast, Brunch
      Cuisine: French
      Keyword: eggs, Sauce
      Servings: 4 servings
      Calories: 249kcal

      Equipment

      • Blender

      Ingredients

      • 3 eggs yolks
      • 1 tablespoon lemon juice
      • ⅛ teaspoon salt
      • 1 pinch cayenne or a few drops of hot sauce
      • 1/2 cup unsalted butter
      US Customary - Metric

      Instructions

      • Place egg yolks, lemon juice, salt and cayenne in a blender pitcher.
        blank
      • Pulse for a few seconds to blend.
        blank
      • Cut up the butter and place it in a small saucepan. Heat it until it is completely melted and foamy.
        I sometimes melt the butter for this in a microwave, but if you do this, make sure that the butter is bubbling when you take it out or it won’t be hot enough to “cook” the sauce.
      • Start up the blender on high and uncover. Immediately start pouring the hot melted butter in a very thin stream. I cannot emphasize enough how important it is to have patience here – under no circumstances should the pouring process be rushed.
        My blender has a little hole at the top through which you can pour liquids while it is running. I hope that yours does too! You may choose to omit the milk solids at the bottom of the pan, but I usually go ahead and add them. I don’t find that there is much difference in the consistency of my sauce, and I hate to throw anything away.
      • The sauce will begin to thicken before you have added all the butter.
      • Taste the sauce and add more lemon juice and seasonings if desired.
      • Hollandaise sauce should be used immediately. If it sets out too long, it will begin to solidify.

      Nutrition

      Serving: 1serving | Calories: 249kcal | Carbohydrates: 1g | Protein: 2g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 207mg | Sodium: 19mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1008IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
      Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

      Leftover Hollandaise Sauce Reality

      Hollandaise gets lumpy and ugly when it is reheated, BUT it is still as delicious as ever! I use leftover hollandaise all the time. It isn’t pretty and I’d never serve it to company, but it still tastes fantastic, and no has complained yet.

      Smoked Salmon Eggs Benedict | The Good Hearted Woman

      Wavy Line

      THANK YOU so much for being a faithful reader and supporter
      of The Good Hearted Woman. • Be sure to PIN this post!

      Smoked Salmon Benedict on dark blue handmade plate.  Smoked Salmon Benedict

      Wavy Line

      Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

      Smoked Salmon Recipes from GHW

      blank

      Smoked Salmon Pastry Cups {Appetizer}

      These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

      blank

      Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

      Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

      blank

      Elegantly Easy: Smoked Salmon Eggs Benedict

      This beautiful Smoked Salmon Eggs Benedict is rich, delicious, and deceptively easy to make.

      blank

      Smoked Salmon Crustless Quiche

      A new twist on an old standby, this "impossible" quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

      Filed Under: 30-Minute Meals, Main Dishes Tagged With: Breakfast, brunch, eggs, Holidays

      2-Minute Blender Hollandaise Sauce

      December 3 By Renée 6 Comments

      Inspired by Julia’s recipe in Mastering the Art of French Cooking, this 2-Minute Blender Hollandaise Sauce is nearly foolproof.

      2-Minute Blender Hollandaise Sauce | The Good Hearted Woman

      This post may contain affiliate links, but don’t worry – they won’t bite.

      If you have ever made hollandaise sauce from scratch before, you know that it can be a huge pain with a high failure rate. Without just the right combination of hot butter and whisking skills, the sauce will break and separate. And if that happens, there is very little that can be done to save it.

      Which is just another reason to love Julia. (Childs. Do I even need to write that?)

      In the vast collection of culinary advice that Julia left to us, her blender hollandaise recipe is one of the things I turned to most often. Which is fitting, because it stands as a metaphor for so much of what she gave us: methods that transform hitherto Herculean culinary challenges into easy, accessible tasks.

      In the case of hollandaise sauce, the task is one that (as Julia put it) “even an eight-year old can do.”

      2-Minute Blender Hollandaise Sauce | The Good Hearted Woman

      2-Minute Blender Hollandaise atop a Smoked Salmon Benedict is brunch perfection.

      The only tweak I’ve made to Julia’s original blender hollandaise recipe is to add a little cayenne or hot sauce to give the sauce just a bit of a kick. Otherwise, I’m not messing with a classic. 

      Bottom line: if it was good enough for Julia, it’s good enough for me.

      Salmon Benedict | The Good Hearted Woman
      5 from 1 vote

      2- Minute Blender Hollandaise

      Inspired by Julia’s recipe in Mastering the Art of French Cooking, this 2-Minute Blender Hollandaise Sauce is nearly foolproof.
      Prep Time5 mins
      Total Time5 mins
      Print Recipe Pin Recipe
      Course: Breakfast, Brunch
      Cuisine: French
      Keyword: eggs, Sauce
      Servings: 4 servings
      Calories: 249kcal

      Equipment

      • Blender

      Ingredients

      • 3 eggs yolks
      • 1 tablespoon lemon juice
      • ⅛ teaspoon salt
      • 1 pinch cayenne or a few drops of hot sauce
      • 1/2 cup unsalted butter
      US Customary - Metric

      Instructions

      • Place egg yolks, lemon juice, salt and cayenne in a blender pitcher.
        blank
      • Pulse for a few seconds to blend.
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      • Cut up the butter and place it in a small saucepan. Heat it until it is completely melted and foamy.
        I sometimes melt the butter for this in a microwave, but if you do this, make sure that the butter is bubbling when you take it out or it won’t be hot enough to “cook” the sauce.
      • Start up the blender on high and uncover. Immediately start pouring the hot melted butter in a very thin stream. I cannot emphasize enough how important it is to have patience here – under no circumstances should the pouring process be rushed.
        My blender has a little hole at the top through which you can pour liquids while it is running. I hope that yours does too! You may choose to omit the milk solids at the bottom of the pan, but I usually go ahead and add them. I don’t find that there is much difference in the consistency of my sauce, and I hate to throw anything away.
      • The sauce will begin to thicken before you have added all the butter.
      • Taste the sauce and add more lemon juice and seasonings if desired.
      • Hollandaise sauce should be used immediately. If it sets out too long, it will begin to solidify.

      Nutrition

      Serving: 1serving | Calories: 249kcal | Carbohydrates: 1g | Protein: 2g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 207mg | Sodium: 19mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1008IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
      Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

      About those uncooked eggs

      This sauce uses uncooked egg yolks. That isn’t something I really worry about (ever!) but if you are a worrier, this may help: According to multiple sources, the friction of the blender blades and the heat of the melted butter cook the egg yolk during the emulsion process. 

      Nevertheless, in the interest of avoiding salmonella and other food-borne illnesses, it is always good to use caution when consuming raw and lightly cooked eggs. The FDA offers guidelines for safe egg use in such cases, including the use of pasteurized eggs.

      No matter what kind of eggs you use though, always choose fresh, clean eggs with intact shells, and avoid contact between the yolks or whites and the outer shell.

      2-Minute Blender Hollandaise Sauce | The Good Hearted Woman

      More Classic French Recipes from GHW

      Who doesn’t love an indulgent French recipe? Try our Classic French Onion Soup! Our tried-and-true, easy-to-make recipe is rich, savory, and satisfying to the bone.

      If you’re looking for dessert, look no further than our Classic Crème Brûlée. It’s surprisingly easy to make (plus, you get to play with fire)!

      Wavy Line

      THANK YOU so much for being a faithful reader and supporter
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      2-Minute Blender Hollandaise Sauce atop a Smoked Salmon Benedict

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      Filed Under: Gluten-free, Recipes, Sauces, Dressings & Dips, Vegetarian Tagged With: Breakfast, brunch, eggs

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