I haven’t participated in a Daring Cooks challenge in a long while, but here it is and with one of my favorite dishes!
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 have been poaching eggs for a while now, so it turns out that the challenge for me was the hollandaise sauce. I had to make it twice. That doesn’t happen a lot but then, I generally try to avoid things that need absolute precision. Hollandaise does. I still have no idea where things when wrong the first time around, but I ended up with a curdled globby mess.
The second time was the charm, though! I’m glad to say that I have perfected the Hollandaise but I think I’ll still keep this as my go-to dish when eating breakfast OUT. It takes far too long to make for breakfast for myself. That said, take a look at this, and tell me that doesn’t have you looking forward to your next breakfast out?