5 diner-style breakfasts
Photo:
Cheddar and Bacon Cornmeal Waffles Benedict
Photography by Edward Pond
Get your day started right with a hearty breakfast that will keep your energy levels high throughout even the most hectic of mornings.
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Get cracking
Use this guide for 4 servings of poached, sunny-side up and over-easy eggs, based on 1 egg per person. Count on 2 eggs per person if the eggs are scrambled.
Poached: Pour water into large deep skillet to depth of 2 inches
(5 cm); add 1 tsp (5 mL) white vinegar and bring to simmer over medium heat. One at a time, break 4 eggs into small dish and slide into water; poach until white is set and yolk is desired doneness, about 3 minutes for slightly runny yolk. Remove with slotted spoon and blot bottom of spoon on towel.
Sunny-Side Up: In large nonstick skillet, melt 2 tsp (10 mL) butter over medium heat. Crack 4 eggs into skillet; fry just until whites are set, about 3 minutes.
Over-Easy: Same as sunny-side up but fry until whites are set, then turn over and fry just until white film forms over yolks, about 30 seconds.
Scrambled: Whisk together
8 eggs; 1/4 cup (50 mL) milk; 1/2 tsp
(2 mL) salt; and 1/4 tsp (1 mL) pepper. In large nonstick skillet, melt 2 tsp (10 mL) butter over medium heat. Add egg mixture; cook over medium-low heat until beginning to set. Gently draw spatula across bottom of pan to form large soft curds; cook, stirring, until thickened and moist but no liquid remains, about 3 minutes.
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