A Cook’s Education (The Food Lab): Eggs Florentine
A Cook’s Education (The Food Lab): Eggs Florentine
by Razumikhinisbae
1 Comment
Razumikhinisbae
I had one of those mornings today where I didn’t feel like cooking. Where all the little small tasks seemed overwhelming. But I thought to myself that if I skipped this week, I’d feel bad about it later and then it would be harder to get back to it the next week. I sat down, took a breather, thought about the little things I needed to do and the order in which I could do them and then returned to the kitchen feeling a bit more capable. It took longer than I wanted. In full disclosure, I was trying to make a couple things in addition to the Eggs Florentine, but since they aren’t Serious Eats related, I won’t mention them unless y’all want me to. However, the results were tasty and I’m glad I didn’t skip today.
I have to say, I actually prefer the sauteed spinach in the Eggs Florentine to the ham in the Eggs Benedict. It was really delicious and worth making. If I go for a fancy breakfast in the future, I’ll probably opt for the Eggs Florentine. I’m now done with hollandaise sauce for the foreseeable future and moving on to other things, like fried eggs.
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.
1 Comment
I had one of those mornings today where I didn’t feel like cooking. Where all the little small tasks seemed overwhelming. But I thought to myself that if I skipped this week, I’d feel bad about it later and then it would be harder to get back to it the next week. I sat down, took a breather, thought about the little things I needed to do and the order in which I could do them and then returned to the kitchen feeling a bit more capable. It took longer than I wanted. In full disclosure, I was trying to make a couple things in addition to the Eggs Florentine, but since they aren’t Serious Eats related, I won’t mention them unless y’all want me to. However, the results were tasty and I’m glad I didn’t skip today.
I have to say, I actually prefer the sauteed spinach in the Eggs Florentine to the ham in the Eggs Benedict. It was really delicious and worth making. If I go for a fancy breakfast in the future, I’ll probably opt for the Eggs Florentine. I’m now done with hollandaise sauce for the foreseeable future and moving on to other things, like fried eggs.
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.