Around the Web: Reworking Eggs Benedict? Stashing it in the brunch file via Eater’s Manifesto.
This is a straightforward fine ding recipe for breakfast that is not only ludicrously delicious, actually quite healthy, but which also gives two techniques which once you learn them will stay with you for ever; 1) how to poach a perfectly round egg and 2) how to make a hollandaise without any fuss. The method for poaching happily round eggs is the single most often asked question I get on my instagram feed – it seems people are unnecessarily struggling. With this very simple process they invariably turn out satisfyingly round, runny, and decadent. You can also make the whole dish using one pot of water and one mixing bowl, which is satisfyingly energy efficient. Please give it a shot and send me your beautiful results!
- 5 eggs
- White distilled vinegar
- 2 Croissants
- A handful of fresh Kale
- Unsalted butter
1. First off lets talk eggs…
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