Truffled Eggs

Dutch Honey Syrup

I feel almost guilty at posting this but I know now with the glorious invention called the internet that my grandmother didn’t invent this recipe.

When I was a kid, this was our family recipe that was guarded heavily and handed down only to family members and the most trusted of friends.  The story was that my grandmother had made this concoction from left-overs and it was an immediate hit.  When my uncle married a young woman and she was brazen enough to post the recipe for her house guests to see, my grandmother lost her temper!

This is still my favourite syrup and is perfect for the non-maple fans of the world.

Ingredients

1 bottle Karo light corn syrup

1 cup sugar

1 cup heavy whipping cream

1 tablespoon vanilla extract (not flavouring)

• Bring all ingredients to boil in a heavy saucepan over low to medium heat, stirring often.
• Once mixture becomes an even golden colour and loses its milky appearance, remove from heat.

This can be stored in an airtight container for several months if refrigerated.  I used to keep it in the glass Karo bottles, however they have switched to plastic.  If you have a glass bottle with plastic lid that you get to make packet salad dressings, this will work well.

Goldenrod Eggs

This particular recipe has been a family favourite for Easter for generations and still to this day I only make it for that special morning.  I think it makes it even more enjoyable, the anticipation of the heavenly meal.  I can remember counting down the days to Easter, but not to hunt the eggs!  I hope you enjoy this as much as my family does.

Ingredients

12 hardboiled eggs*

1/4 c. butter

1/4 teaspoon salt

1 cup whole milk

1/4 cup flour

1/4 teaspoon ground black pepper

*We always use the Easter eggs after the kids find them

• Remove shells from eggs.
• Slice eggs open and remove yolk balls, set aside.
• Dice egg whites and set aside.
• In a heavy saucepan over medium heat, bring milk to simmer, stirring often.
• Add butter and spices, stirring thoroughly.
• Reduce heat to low.
• Add flour in a spoon at a time, whisking briskly to blend.
• Add in egg whites.
• Serve over toasted bread.
• Using a tea strainer or garlic press, grate egg yolks over top.
• Serve.

Eggs Benedict

I don’t often do a lot of breakfast dishes because quite frankly, at that hour, my brain only thinks of coffee.  But once in a blue moon I get around to whipping up random dishes and this is one my mom used to make often when I was younger.  I loved it because it was about the only time we would have English muffins, but I always hated the hollandaise sauce.  She would put it on everything from eggs Benedict to asparagus to pork chops and to this day, I just am not a fan of hollandaise sauce, so my recipe does not include it but rather a creamy cheese sauce made with cheddar jack instead.

The length of time you boil the eggs really depends on the preference of soft yolks or hard.  If you have a poacher, you can easily determine the yolk’s stage, if you use my method below, note that 3 to 5 minutes gives you a soft yolk, over 5 minutes gives you a harder yolk.

I have made this recipe per serving size, allowing 2 eggs per person, but note that my cheese sauce recipe is for 4 servings total.