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.
|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. 😀