Last October, The Boyfriend (whose nickname might end up being Mag, but I haven't decided yet, hah) and I went on a mini Euro-trip. It was kind of like my college graduation present, what I put all my grad party money towards. We visited Dublin, Amsterdam, and Paris.
Paris was by far my favorite. It was just gorgeous. I loved every minute. And I felt like my pathetic French language skills had improved by leaps and bounds in just the four days we were there.
And the food, oh the food! It's everything you imagine it being--and this is even with our very tight daily food budget. And every morning started with this:
That, my friends, is the most perfect eggs benedict you will ever see or taste. It's from the H.A.N.D Cafe on Rue de Richelieu, right up the road from our little hotel. Nothing in America has even come close to replicating this amazing breakfast.
So after waking up one morning when Boyfriend had brunch plans with some friends, I decided to try my hand at poaching an egg AND making a homemade hollandaise sauce.
So, I guess this looks okay, but most of the egg disintegrated and the whites are runny. Runny yolk is all well and good, but runny whites are just no fun. So I tried to do the microwave method.
It looked perfect!--though it's hard to tell from this picture--I was so excited. So then I made a quick hollandaise using Egg Beaters, since we didn't have enough eggs. I was missing some key ingredients--like lemon--but improvised and ended up making a decent sauce. I was a little weary about the egg beaters not being cooked, but I assured myself that the hot butter probably was magical and cooked the egg beaters enough to be edible.
Next I took some turkey (no ham) and as an after-thought warmed up some frozen asparagus to really jazz it all up. I added the stove-top egg because by this point, sitting in the warm water had firmed up the whites a little more. This was a wise addition, because the microwave egg, while it looked perfect, had actually cooked all the way through. It was a de-shelled, hard-boiled egg.
Anyways, it wasn't a bad breakfast really, just pretty disappointing. I love Eggs Benedict, and these satisfied the craving but just barely. The accident egg from the stovetop helped save the dish by providing the drippy egg yolk that the microwave egg could not. Next time I'll make sure I have enough eggs to make the sauce, lemon, and a ring of some sort to keep the egg from disintegrating into the pan. Also a true english muffin and some ham would have helped.
And you best believe when I find the perfect combination of recipes I'll be blogging about it :)
|At least it looks pretty!|