text; un: jtd
Jun. 18th, 2023 01:37 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
doooooog[ After hearing some conflicting reports about how accessible the network is to Olivia, Jake's reverting back to his original plan. There is no preamble, no explanation, and no information. He's just taking some advice Newt gave him about how to flummox internet robots with captcha protocols and running with it.
Will it work? Probably not. But he knows first hand that Olivia finds Eggs Benedict pretty boring, so he's hoping she'll ollie out before she can grok any secret codes. ]
Maybe it’s my doggy DNA, but I like my breakfasts savory, rather than sweet. Eating a syrup-drenched pancake for my first meal just doesn’t have the same appeal as that same pancake with bacon ran through it, or a proper Breakfast Kingdom fry up. But even amongst the plethora of savory Oooian breakfast choices, Eggs Benedict (or Eggs Benny, if ya nasty) is particularly choice.
When prepared properly, each dreamy bite is like noshing on a small mouthful of heaven. From the moment you sink a fork into the poached egg, and the pastel hues give way to the luscious orange yolk, to the final swipe of crusty bread through a pool of hollandaise, Eggs Benedict provides a parade of colors, flavors, textures and tastes that are a literal feast for your senses. Before you know it, you’re staring down at an empty white plate with a few golden streaks of yolk, punctuated by a scattering of crumbs.
Although it's not difficult to make, pulling off the perfect Eggs Benedict requires does require some precision and attention to detail, which why I'm splitting this post up so I can give each piece it's due explanation.
COMPONENT ONE: THE EGG
Eggs, amiright? The reason we're all here. Nothing beats that oval shape, the golden yolk inside and all the promise it has for us. All the more reason for it to lead things off here. If you're feeling lost, check out my tutorial on poaching the perfect egg.
COMPONENT TWO: THE SAUCE
Next comes the Hollandaise sauce, which is often the most daunting piece of the puzzle. Luckily, I have a Hollandaise sauce recipe that updates the classic method with modern tools and ingredients to make it easy and fool-proof.
After conquering the poached egg and the hollandaise sauce, the rest may seem like a piece of cake, but each component requires the same care and attention.
COMPONENT THREE: THE MUFF
The Muffin should be separated with the tines of a fork rather than sliced with a knife. This forms a craggy surface that allows the muffin to take color and crisp at its peaks while remaining soft and chewy in the valleys.
COMPONENT FOUR: THE MEAT
For the protein, I like to use a thick cut ham, which I gently reheat for a few seconds in the water used to poach the eggs in. This not only avoids dirtying another pan, but it also keeps the ham tender and moist.
COMPONENT FIVE: THE PIZAZZ
Finally, I like to add a layer of avocado in my Eggs Benedict, which creates a beautiful contrast of color while complimenting the creamy yolk and hollandaise sauce. Plus, more fat. Rule of cooking, more fat will make it taste better.
COMPONENT SIX: THE EXECUTION
The most important part of making Eggs Benedict is the timing. In an ideal world, all the components should be done right around the same time. I usually put a pot of water on while I get all of the components prepped (bread toasted, avocado sliced, hollandaise ingredients ready, etc.). Then, as soon as I lower the eggs into the water, I make the hollandaise sauce. The eggs should be done around the same time as the sauce. The only piece left is the heating the ham, which can be done as you assemble.
If you're a newbie, you can make the hollandaise sauce first and then keep it warm in a bowl set over a pan of warm water. No shame in that, Orbers.
( if you're the kind of person who likes to skip right to the recipe, click here )
Will it work? Probably not. But he knows first hand that Olivia finds Eggs Benedict pretty boring, so he's hoping she'll ollie out before she can grok any secret codes. ]
Maybe it’s my doggy DNA, but I like my breakfasts savory, rather than sweet. Eating a syrup-drenched pancake for my first meal just doesn’t have the same appeal as that same pancake with bacon ran through it, or a proper Breakfast Kingdom fry up. But even amongst the plethora of savory Oooian breakfast choices, Eggs Benedict (or Eggs Benny, if ya nasty) is particularly choice.
When prepared properly, each dreamy bite is like noshing on a small mouthful of heaven. From the moment you sink a fork into the poached egg, and the pastel hues give way to the luscious orange yolk, to the final swipe of crusty bread through a pool of hollandaise, Eggs Benedict provides a parade of colors, flavors, textures and tastes that are a literal feast for your senses. Before you know it, you’re staring down at an empty white plate with a few golden streaks of yolk, punctuated by a scattering of crumbs.
Although it's not difficult to make, pulling off the perfect Eggs Benedict requires does require some precision and attention to detail, which why I'm splitting this post up so I can give each piece it's due explanation.
COMPONENT ONE: THE EGG
Eggs, amiright? The reason we're all here. Nothing beats that oval shape, the golden yolk inside and all the promise it has for us. All the more reason for it to lead things off here. If you're feeling lost, check out my tutorial on poaching the perfect egg.
COMPONENT TWO: THE SAUCE
Next comes the Hollandaise sauce, which is often the most daunting piece of the puzzle. Luckily, I have a Hollandaise sauce recipe that updates the classic method with modern tools and ingredients to make it easy and fool-proof.
After conquering the poached egg and the hollandaise sauce, the rest may seem like a piece of cake, but each component requires the same care and attention.
COMPONENT THREE: THE MUFF
The Muffin should be separated with the tines of a fork rather than sliced with a knife. This forms a craggy surface that allows the muffin to take color and crisp at its peaks while remaining soft and chewy in the valleys.
COMPONENT FOUR: THE MEAT
For the protein, I like to use a thick cut ham, which I gently reheat for a few seconds in the water used to poach the eggs in. This not only avoids dirtying another pan, but it also keeps the ham tender and moist.
COMPONENT FIVE: THE PIZAZZ
Finally, I like to add a layer of avocado in my Eggs Benedict, which creates a beautiful contrast of color while complimenting the creamy yolk and hollandaise sauce. Plus, more fat. Rule of cooking, more fat will make it taste better.
COMPONENT SIX: THE EXECUTION
The most important part of making Eggs Benedict is the timing. In an ideal world, all the components should be done right around the same time. I usually put a pot of water on while I get all of the components prepped (bread toasted, avocado sliced, hollandaise ingredients ready, etc.). Then, as soon as I lower the eggs into the water, I make the hollandaise sauce. The eggs should be done around the same time as the sauce. The only piece left is the heating the ham, which can be done as you assemble.
If you're a newbie, you can make the hollandaise sauce first and then keep it warm in a bowl set over a pan of warm water. No shame in that, Orbers.
( if you're the kind of person who likes to skip right to the recipe, click here )
