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've never poached an egg and found it wasn't too hard.
However, there just aren't that many recipes involving poached eggs that I wanted to make. The hosts suggested eggs benny and eggs Florentine. I found a fun article on eggs benedict that got me going, but I never made eggs Florentine. I just didn't want to go to the trouble of asparagus.
I started by simply attempting to poach an egg with vinegar and salt. I added a wedge of cheese for breakfast.
Then I did some classic eggs benedict with ham. I added mint jalapeno jelly.
True to home, here are my California Benedicts. Tomato and avocado replace ham or bacon.
I realize Huevos Benedict just mean eggs Benedict in Spanish. It's like the California Benedict with tomato and avocado in addition to replacing the English muffin with tortilla.
The most interesting of all was not an Egg Benedict but the Turkish eggs.
Turkish eggs involve Greek yogurt, paprika, and olive oil. It was delicious!
A few regrets:
- I didn't make my own English muffins while most did. The recipe is from the Momofuku cookbook and I've always had success with their recipes!
- I wanted to make Mexican Eggs Benedict with cornbread but never had a chance. :(