Eggs Benedict Strata
Jul 14, 2005
Glaze these with pastel colours or pipe names on them to use as place cards. Cream of tartar makes these cookies crisp, while the icing sugar makes them tender.
Savoury chow mein noodles keep these treats from veering into too-sweet territory.
A sandwich for supper? Why not — especially when the fixings for a satisfying meal are quick to put together.
The key to achieving the perfect hollandaise is to temper, or slowly heat, the egg yolks over simmering water; it will prevent them from curdling as you gradually whisk in the melted butter. To separate the egg yolks from their whites with ease, crack each egg into your hand, one at a time, and, over a bowl or sink, pass the yolk from one hand to the other, letting the egg white drain through your fingers.
