by Meli C

Perfectly poached

We pretty much order Eggs Benedict 99% of the time when we go out for brunch.

For some reason, making these at home had always been right up there with risotto in terms of intimidation.  There seemed to be an exact science to them. And after all, most times I try to fry an egg I end up with scrambled, never being able to save the yolk from bursting unless it’s overcooked.

I was happily surprised to find that poaching eggs is really the easiest thing.

My variation of Eggs Benedict did not include the Hollandaise sauce. Truthfully we didn’t miss it.  These were just as yummy, over whole wheat muffins with grilled shaved ham, sea salt and pepper.

5 comments

1 Pati { 11.01.10 at 10:18 am }

Awesome!! Will have to try it! Have always wanted to but like you, I thought it was super complicated

2 laura { 11.01.10 at 10:32 am }

Me quedé saboreando en la oficina… yo quiero!! No lo veo tan fácil como dices… tendré que arriesgarme a probarlo.

3 Dani { 11.01.10 at 1:54 pm }

they look delicious, we should open a midtown buncheteria- luncheteria! LOL

4 kaki { 11.01.10 at 2:20 pm }

ewwwwwwww LOL!! I’m liking the pics but not the eggs..

5 Clau { 11.01.10 at 11:02 pm }

agua en la boca !!! voy hacer esto tambien jajajaj !!!

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