Mandatory Fine Print: Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.
I opted to make homemade biscuits instead of English Muffins (mainly because I was too lazy to go to the store to buy English Muffins) and although Mr. Fine smiled and nodded at the Eggs Benedict effort, he opted to use leftover Thanksgiving cheese sauce instead of the mustard sauce on his second serving.
|Eggs Poaching in a Frying pan of water|
|The Final Product!|