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Eggs Benedict

• 2 English muffins, halved horizontally
• 4 slices baked ham or Canadian bacon
• 4 whole eggs for poaching
• 2 tablespoons distilled white vinegar
• 2 teaspoons coarse salt
• Parsley or chives, for garnish

Toast English muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. Remove from broiler Spread with 1-teaspoon butter.

In a large frying pan, cook ham or Canadian bacon slices until lightly browned and place them on each English muffin half.

Use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. Add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface

Break each egg onto a saucer. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.

Remove from water with slotted spoon. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving. Top each English muffin half with one poached egg. Spoon warm Hollandaise Sauce over eggs and garnished with a small parsley sprig or chopped chives.

Hollandaise Sauce

• 3 egg yolks
• 1 tablespoon freshly-squeezed lemon juice
• 1/4 pound (1/2 cup) unsalted butter, cut into pieces
• 1/2 cup white wine
• 1 tablespoon white vinegar
• Coarse salt and pepper to taste

Note: If you use salted butter, delete the salt from the recipe.

Stir egg yolks and lemon juice vigorously in medium saucepan over very low heat. Add butter and white wine and stir constantly with whisk, until melted. Add white vinegar, salt, and pepper and continue vigorous stirring until all butter is melted and sauce is thickened (be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling).
Note: If the sauce begins to separate, add 2 teaspoons of water to the sauce mixture and whisk briskly until the mixture has combined together to form a creamy sauce.

Hash Browns

• 1 bag of pre cut has browns
• 1cup of cooked and crumbled bacon
• ½ white onion sauteed
• ½ cup shredded sharp cheader cheese

Cook Hash browns and toss together all ingredients

Fruit Smoothies

• 1 medium package of mixed fresh berries
• 1 banana
• 2 cups plain yogurt

Combine ingredients in blender. Blend until smooth, serve chilled.

Prairie Mary

• 2 parts Prairie Organic Vodka
• ½ cup Freshies Bloody Mary MIx
• A squeeze of fresh lemon juice
• Worcestershire sauce to taste
• Hot sauce to taste

Mix Prairie, tomato juice, a squeeze of fresh lemon, Worcestershire
sauce, and hot sauce into a shaker, shake over ice and pour mixture
(including ice) into a highball. Garnish with a celery stick or any of
your favorite organic fixings.