& Poached Eggs TOMAS ENGLISH Muffins. It is now under new ownership, “Bimbo Bakeries USA” bought the brand last year. Now one of the executives, a Mr. Botticella, who was thought to be retiring by some in that company, has signed with a rival company. Bimbo obtained a federal court order barring the move. Why? According to the New York Times article, it is because of their secret recipe. Only seven people were privy to the total recipe. Mr. Botticella who now has no job, was perceived to be “dumping English muffins for Twinkies and Ho Hos”, but, even more important he possessed the inside info on the true recipe, this he conceivably could pass on to his new employers.

Through the years, I have tried other English muffins, but they never seemed to be the same. This may be the product of good advertising, but I’m a sucker for a great taste memory that is still available after all these years. But, let me pass on a few ideas using this great bread, and you make up your own mind.

When there were lots of people expected to come to the breakfast table at the same time, I would split the muffins (with a fork..to keep the “nooks and crannies”), and broil them.

Butters:

Strawberry Butter

1/4 pound sweet butter, softened

1/4 cup finely chopped fresh strawberries

1 Tablespoon powdered sugar

Mix all ingredients in blender, food processor, or by hand until light serve with toast or biscuits

Apricot Butter

Mix equal amounts of sieved apricot jam with sweet butter, honey may be added.

Serve on toast or biscuits.

Sausage and Muffins

Sauté rounds of Jimmy Dean sausage, drain on paper towels, place rounds on toasted, warmed muffins and serve alone or top with scrambled eggs and grated cheese.

Eggs Benedict

The nirvana of breakfast, or brunch or a simple dinner

Sequence:

Prepare hollandaise, set aside.

Heat slices of Canadian bacon or thinly sliced ham, enough to cover each half of English Muffin

Poach eggs; 1 egg per muffin

see directions below

1-2 halves of English muffins toasted

Toasted English muffins Warmed plates, please

Hollandaise Sauce 3 egg yolks 1/2 cup butter, cold, sliced 1/4 teaspoon salt

1 Tablespoon lemon Juice

In double boiler, or in metal pan over water, heat water till just boiling, then turn down. Put egg yolks, cut up cold butter and salt in top pan. Stir gently till butter is melted. Do not let the water heating the upper mixture boil. Add lemon juice, drop by drop to the egg mixture, stirring while adding and until thick, take off heat immediately. It may be served at room temperature.

Poached Eggs

These are the directions from “Joy of Cooking”. They are the most complete that I have ever read, and perhaps worth reviewing for all of us. The process of pre-cooking for more than 2 people really makes sense.

1 egg

Grease the bottom of a 6-8 inch pot. Put in enough slightly salted water to fill to twice the depth of an egg. While the water is coming to a boil, break the egg into a small bowl:

Swirl the water into a mad vortex with a wooden spoon. Drop the egg into the well formed in the center of the pot the swirling water should round the egg. Reduce the heat. Simmer 4 to 5 minutes or let stand off the heat for 8 minutes. By this time the white should be firm and the yolk soft. Remove with a skimmer and drain well. If not using the egg immediately, plunge it at once into cold water to stop the cooking. Repeat the process for each egg.

4 Eggs

Place 1 1/2 inches of water in a skillet. Bring it to a rolling boil, then reduce heat until water is quiet. Break an egg into a cup and bring the edge of the cup level with the surface of the water. Slide the egg in gently. Do this with each egg. Simmer eggs from 3-5minutes or until the whites are firm and yolks appear pink. With practice you will be able to judge the right degree of doneness. With a slotted spoon or pancake turner, left out the eggs. Let drain well before serving. Eggs may be poached in a small amount of milk, cream or stock.

To store for later use-but not later than 24 hours after the original cooking-put the poached eggs in a bowl of icecold water in the refrigerator. This is the professional way to prepare eggs in advance for use the following day, for example Eggs Benedict. The heat from the platter, toast and sauce warms up the egg.

Variations of Eggs Benedict

Substitute thinly sliced smoked salmon for Ham or Canadian Bacon to top toasted warm muffin, add hollandaise and garnish with fresh dill.

Poached Eggs with spinach and Hollandaise on an English muffin. Cook, then chop fresh spinach, drain well, and combine with a bit of cream, salt and pepper. Keep warm. Layer spinach, egg on toasted muffin, then top with hollandaise.. Sliced broiled tomato, is lovely with this.