Image by Jacqueline Dolati
This really is the only breakfast that doesn´t only go with a cocktail, but actually demands one. Right up my alley, darlings.
This really is the only breakfast that doesn´t only go with a cocktail, but actually demands one. Right up my alley, darlings.
This, darlings, is heaven on a plate. Tender poached eggs, crispy bacon, the perfectly toasted English Muffin (if you just toast some bread, you don´t deserve Eggs Benedict. Period. Go get yourself a McMuffin instead.) and creamy Sauce Hollandaise.
If you want to follow an easy and exquisite recipe for the sauce and the muffins, use this. If you can´t even fry some bacon, please leave the kitchen now. Poached eggs, on the other hand, are a time-consuming pain in the ass - because why mince words? - and I´ve never met a foolproof trick that really worked.
Except my own.
Boil water in a small pot, put in some vinegar, two dashes are better than one - something with chemistry, I think - , brush a soup ladle with some olive oil, break the egg into it and submerge in the boiling water for four minutes. Then put the egg in a pot filled with cold water and start on the next. I highly recommend it to never do them for the kids.. It´s easy but still time-consuming (we are six at home, two eggs each - do the math yourself, I can´t, it depresses me..) Two persons are quite enough..
When all your eggs are poached, gently re-heat them in the pot, drain them and send me your heartfelt thanks because, frankly, I deserve them.
If you want to follow an easy and exquisite recipe for the sauce and the muffins, use this. If you can´t even fry some bacon, please leave the kitchen now. Poached eggs, on the other hand, are a time-consuming pain in the ass - because why mince words? - and I´ve never met a foolproof trick that really worked.
Except my own.
Boil water in a small pot, put in some vinegar, two dashes are better than one - something with chemistry, I think - , brush a soup ladle with some olive oil, break the egg into it and submerge in the boiling water for four minutes. Then put the egg in a pot filled with cold water and start on the next. I highly recommend it to never do them for the kids.. It´s easy but still time-consuming (we are six at home, two eggs each - do the math yourself, I can´t, it depresses me..) Two persons are quite enough..
When all your eggs are poached, gently re-heat them in the pot, drain them and send me your heartfelt thanks because, frankly, I deserve them.
Now for the cocktail, it´s obvious. Bloody Mary, which is kind of a breakfast in itself. My friend H., master of cocktail heaven, does Vodka infusions, and I beg you to do the same. Just fill a mason jar with garlic, peppers, tomatoes, cilantro and/or jalapenos, add the vodka and let it sit in the fridge for some days, then strain. Mix your Bloody Marys, enjoy them with your Eggs Benedict and send your heartfelt thanks to H.. He deserves them, too.
A last word on the plates, because this is a fashion blog, darlings.. Eggs Benedict taste best when served on black plates (yes, they are back, big time.. you just have to trust me here..) or excessively elegant ones. When they look baroque, they are just right.
A last word on the plates, because this is a fashion blog, darlings.. Eggs Benedict taste best when served on black plates (yes, they are back, big time.. you just have to trust me here..) or excessively elegant ones. When they look baroque, they are just right.
RSS-Feed
