Yum. Just yum. This was great. I was glad to have had the practice with the hollandaise sauce last week and have become pretty proficient at poached eggs. Today I was able to throw everything together without a lot of fuss which was nice. I wish I had more to say about it, other than for the first ever normal eggs benedict I’ve ever had, I thought it was pretty great. I just used the Frick’s Biscuit slices for the ham and I’m happy with that decision. I didn’t want a really smoky flavorful ham that was going to overwhelm the flavor of the dish. The whole thing came out well balanced.
I did have a “Holy crap, I pretty much just ate a half stick of butter” moment, but hey, Sunday mornings are for tasty food. Next on the agenda is Eggs Florentine.
Background: Who am I? I am an amateur, a home cook. In general I am only responsible for feeding myself, my three year old, and my husband. Cooking, perusing cookbooks, and watching cooking shows is how I unwind.
What am I doing? I have decided to cook through the Food Lab as a way to get back to basics and work my way through the fundamentals and blindspots in my cooking abilities.
Heradasha
Damn this looks gorgeous. I feel like I say that to your photos a lot but.
StudyIntelligent5691
Looks fabulous..Congratulations!
pangolin_of_fortune
Ha. Every now and then I remember that I know how to make Hollandaise, and almost always have all the ingredients to hand. It’s dangerous knowledge.
My husband, who is emphatically uncomfortable in the kitchen, taught himself to make eggs Benedict because he knows I love it. Unfortunately he has not yet learned to double the recipe and I have to share it with a voracious 5yo…
4 Comments
Yum. Just yum. This was great. I was glad to have had the practice with the hollandaise sauce last week and have become pretty proficient at poached eggs. Today I was able to throw everything together without a lot of fuss which was nice. I wish I had more to say about it, other than for the first ever normal eggs benedict I’ve ever had, I thought it was pretty great. I just used the Frick’s Biscuit slices for the ham and I’m happy with that decision. I didn’t want a really smoky flavorful ham that was going to overwhelm the flavor of the dish. The whole thing came out well balanced.
I did have a “Holy crap, I pretty much just ate a half stick of butter” moment, but hey, Sunday mornings are for tasty food. Next on the agenda is Eggs Florentine.
Background: Who am I? I am an amateur, a home cook. In general I am only responsible for feeding myself, my three year old, and my husband. Cooking, perusing cookbooks, and watching cooking shows is how I unwind.
What am I doing? I have decided to cook through the Food Lab as a way to get back to basics and work my way through the fundamentals and blindspots in my cooking abilities.
Damn this looks gorgeous. I feel like I say that to your photos a lot but.
Looks fabulous..Congratulations!
Ha. Every now and then I remember that I know how to make Hollandaise, and almost always have all the ingredients to hand. It’s dangerous knowledge.
My husband, who is emphatically uncomfortable in the kitchen, taught himself to make eggs Benedict because he knows I love it. Unfortunately he has not yet learned to double the recipe and I have to share it with a voracious 5yo…