Yesterday CPB & I set out to make eggs benedict. CPB found a recipe for hollandaise sauce and I've become reasonably good at poaching eggs, so this should have been a slam dunk.
And then everything went wrong.
The hollandaise sauce would not thicken. It was a soupy yellow mess one moment and a broken, scrammbled egg custard the next. Then, I used six eggs to get three reasonably well poached eggs. Two of those three broke the instant they hit the englilsh muffin, and the whites were more of a 'soft poach'. I even switched out the water, after egg fail number 3 made egg flower soup of my poaching water. Our 'eggs benedict' ended up and english muffin with bacon and a soft poached egg, no hollandaise sauce.
This experience reminded me not to get cocky when it comes to new recipes or egg poaching. I like to think I can do everything right the first time but getting my butt kicked by a half a dozen eggs is a refreshing reminder.
The green beans and poached eggs pictured here was from a more sucessfull egg poaching experience. I blanched the green beans and lightly sauteed the plum tomatoes and topped the dish with a drizzle of olive oil and salt & pepper. When punctured the egg yolk created a creamy sauce for the vegetables and made this vegetarian friendly dish rich and delicious.
1/2 lb green beans, blanched
3/4 Cup plum tomatoes, quartered lengthwise
1 egg, poached
Layer the green beans, the tomatoes and top with the poached egg. Drizzle with olive oil, sal & pepper.