This month 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 to apologize in advance, this month’s challenge sort of did me in. Between being on the losing side of a battle with a brief but very painful illness and trying to prepare for the holidays I did not have time to do this properly, did not follow the really wonderful directions provided in the challenge nor did I take hardly any pictures like I usually do. In my haste to make this after baking holiday gifts all day trying to catch up, first my Hollandaise broke as I threw in the butter with abandon (after using a pan much too large for the amount of eggs being too rushed to look for a smaller one) necessitating a quick trip to the internet to decide if “this marriage could be saved”. I found that you can redeem the sauce by slowly adding the mixture to another egg yolk which actually worked very well and according to the food critic (aka spouse who never complains and will eat anything that fits in his mouth) it tasted like it should. However, he further pointed out that my eggs were overdone (and they had lots of strings hanging off the sides see the picture below), the muffin was underdone and I put the muffin top on it which apparently isn’t the norm (note the strategic cropping in the top picture). In my defense, I don’t eat any egg that is not completely and thoroughly scrambled and cooked until it starts to brown so I’ve never had eggs Benedict. I do appreciate the challenge and think it is something that I should learn to make and will give it another try – alas, as my daughter would say this one was “an epic fail”.