Saturday, January 7, 2012

Breakfast and Laundry

I love eggs benedict, but it's so pricey having it at a restaurant. It's quite easy to make and you can tailor it however you like.
My take: 
2 english muffins, split in half and toasted with some butter
4 slices of british style uncurded back bacon, browned in the skillet
poach 4 large eggs
Hollandaise sauce: 
2 egg yolks
2 tsp of lemon juice, wisk intensely with egg yolk to thicken and slowly pour in melted butter
1/4 cup of melted butter 
pinch of salt and cayenne pepper

and this is what you get: 

I remember now why I don't want to buy cashmere, the hand washing is a hassle. this video really helps
I don't own a mesh drying rack so I put mine on a dry towel in a well ventilated area.

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