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.
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| Eggs Poaching in a Frying pan of water |
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| The Final Product! |
Happy Cooking!
3 comments:
We LOVE eggs Benedict at our house! I've yet to perfect the art of poaching an egg, but I'll get better. (eventually....) Your version looks totally delish!! =) I've never had EB with biscuits. I should try that!!
That looks really yummy! I've never actually tried making these at home but maybe I should :)
LOVE eggs benny! Poaching eggs was a goal that I set for myself last year and I think that I'm doing OK with it now. I've found that the secret is to use a little white vinegar and not to have the water boiling too hard when I swirl the water and crack the egg in.
The hollandaise sauce can be tricky to make through- I've made one batch beautifully and one that split. :( Still yummy though!
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