Chocolate Sprinkles

Just a tiny corner for my experimental cooking and sharing my passion for coffee and chocolate

Egg Benedict May 11, 2007

Filed under: BREAKFAST — pinkytoes @ 7:16 am

 American Dish

I’ve been trying perfecting my poached egg  technique for quite a while, since it looks so damn easy but apparently a bit tricky. Having a lot of previous kitchen experience, my husband shared the secret ~ it’s fresh eggs, salt and vinegar. That’s all!

**  Boil some water in a pot, add salt and vinegar. Make sure the pot is deep enough
**  Ensure you’re using fresh eggs, break them into the the boiling water
**  Let them roll in the boiling water for some time. Check when they’re ready and set aside
**  Pan roast bacon strips
**  Pan roast tomatoes
**  Steam spinach – add salt & pepper to taste
**  Top with Hollandaise sauce


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