The Foodie Girls Pick up the Gauntlet Rosie
Threw Down and Make Eggs Benedict
Rosie Hawthorne of Kitchens are Monkey Business
fame, challenged her blog readers to make eggs Benedict.
Well, we couldn't ignore that challenge.
But, you know us.
We also couldn't just make the recipe verbatim, either.
I found an intriguing recipe for
So I decided to mesh the two recipes into one.
Here are our players:
a locally made loaf of Pane Bello bread
and the juice of half a lemon
over in a bowl over a pan of hot water.
Unfortunately, the water must have been too hot
as the eggs began to curdle.
Fortunately for me,
the Foodie Daughter remembered hearing
Anne Burrell saying that one should add an ice cube
if one's hollandaise sauce begins to curdle.
Whew, that was a close one.
Thanks, Foodie Daughter.
I owe you.
And no, I've never made this sauce before.
See? Looking good.
Now we are adding a pat of butter one at a time.
Per Rosie Hawthorne's instructions,
we added 3/4 stick of butter total.
While all this drama was unfolding,
the bacon was merrily cooking away in the
toaster oven and we snuck the bread in there as well
to toast a bit.
Then it was time to poach the eggs.
Once again, I followed Rosie Hawthorne's advice
and added a bit of vinegar to the water and
swirled the water before adding the egg to the water.
As we like our eggs slightly more cooked,
we set the timer for 3 minutes, 50 seconds.
The final plating:
The toasted bread was spread with mayonnaise on one side.
Then spinach was laid on top.
Two slices of bacon were folded over that
before the poached egg was gently placed on top.
The hollandaise sauce was ladled over all and the
halved grape tomatoes were scattered over
before salt and pepper were added.
Rosie, you were right.
This is divine.