Eggs Benedict

On my last trip overseas, I fell in love with eggs benedict.

Remember, I am a vegetarian, so this basically means that I decided I liked poached eggs.  My mother used to poach eggs growing up, but I never ate them.  I preferred scrambled.  And I am a fan of the movie, “Julie and Julia”… so watching the failed attempts at poaching just…. creeped me out.

Anyway, I gave it a lot of research.  A lot.  I read every cook book I owned with tips and scowered the internet.


Sort of.

Semi-successful eggs benedict

This is what I did….

Eggs Benedict (poached eggs)

  • Fill a deep frying pan with about 5cm of water and add a splash of vinegar and pinch of salt.
  • Bring the water to a simmer.
  • One at a time, break eggs into a cup – I used a 1 cup pyrex jug. Then slide the egg into the water.
  • As soon as the water starts simmering again, turn off the heat and cover saucepan with lid.
  • Stand for about 2 minutes, or until the white is firm.
  • Lift the eggs out of water with a slotted spoon. Drain well.
  • Serve on toasted English muffins with parsley, hollandaise sauce, and black pepper.

Obviously, meat eaters would add either smoked salmon or ham with the eggs, but I don’t eat meat.


Sort of.  The picture is accurate, but the water…. it looked…. yuck.  However after discussion with my mother, she said that Grandma used to use an egg poacher.  I have since ordered one from Fly Buys, so I will try poaching eggs again when it arrives.  😀


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