Breakfast/Brunch Recipes Sauces Tested Recipes

The Daring Cooks Challenge – Eggs Benedict “an epic fail”

Looks better than it was!

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”.

Second Try with No Top but lots of strings


  1. It might not have worked as you’d hoped, but I still wouldn’t describe it as an epic fail – you absolutely managed to salvage the hollandaise, and your finished dish actually looks pretty good! 🙂 Better luck, though, for next month, and I hope you are feeling all better.

  2. I’m not a believer in “epic failure” at least you learnt what not to do LOL LOL. I hope your time constraints and health improve soon. Well done on this challenge.

    Cheers from Audax in Sydney Australia.

  3. What?! That doesn’t look like an epic fail at all!! I WISH I had those stringy bits on most of the eggs I poach – most of mine just completely spread out all over the place! Yours look v yum.

  4. So honest! With the lovely photos I thought this was a resounding success! I simply can’t believe it was as bad as you said–don’t be so hard on yourself.

  5. Even if it didn’t turn out the way you wanted, I think your Eggs Benedict look very, very yummy. I say good job for just completing the challenge! You definitely persevered. Plus, it does look delicious. 🙂

  6. I think your commentors above have got the right idea–the food looks great! And knowing that you saved it is impressive too; I always feel a huge sense of satisfaction when everything goes wrong but I still end up with an edible dish. 🙂 That’s pretty good, eh? Well done and maybe try it again another time.

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