I am taking a break from cookies today to post my Daring Cooks December Challenge on poaching eggs. I am still baking up a storm at home. My Princess has her class holiday party tomorrow and I’m getting the gingerbread cookies baked up for them to decorate. Plus, I’m baking all kinds of goodies to give to teachers, staff and friends for gifts. So, the sweet stuff will return tomorrow, no worries.
Blog-checking lines: 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.
Poaching, in general, is considered to be a healthier way to prepare food because you aren’t using any fats or oils, but water to cook. Of course, if it’s not always the tastiest foods you’ve ever eaten. I’ve had poached chicken breast and it basically tasted like, well, boiled chicken breast! BLAH!
When you do poach you are using hot water that is simmering, not boiling. And when you are poaching an egg, this is vital because you don’t want your egg to fall apart!
My husband loves Eggs Benedict, so I chose to make this class breakfast meal for this month’s challenge. When hubby is home in the mornings, which only happens on the weekends and holidays, I make him breakfast. I have to eat breakfast when I first get up in the morning. Hubby likes to wait a little bit. I’ve made him all kinds of egg sandwiches, but I was very eager to present him with his Eggs Benedict.
One trick I always use when I’m poaching eggs is to crack the egg in a small bowl first. Then you gently slide the egg in to the simmering water. These keeps you from plopping the egg into the water and breaking the yolk. It also helps the egg keep its pretty shape.
The Hollandaise sauce is where the work is. And of course since it’s mostly butter, it defeats the purpose of having that healthy poached egg! But, you are only drizzling a bit on your eggs, so indulge! We used Canadian Bacon, which is lower in fat than regular bacon. Hubby doesn’t do whole wheat English muffins, so splurge there…. Who said that breakfast had to be totally healthy?!
We used the remaining Hollandaise sauce later that evening over our steamed asparagus. Totally dreamy. The key to reheating your sauce is to heat it slowly. I nuked it for 8 seconds, then stirred it, nuked again for 8 seconds, stirred, etc… until it warmed up. This keeps the eggs in the sauce from curdling. I could have used a double boiler again, but that required more pots to be washed!
For the full recipe for Eggs Benedict, click here!
And return tomorrow for more cookie recipes!