When I was a kid, I used to really like poached eggs served on toast. It was always so wonderful to cut into the egg and have the liquid yolk burst out and soak a butter slathered piece of toasted bread.
Then, in college, I discovered Eggs Benedict, complete with spring asparagus shoots and Canadian bacon. Hollandaise sauce became a mead of sorts.
After college, that KIPLog guy, who happens to be a chef trained food dude taught me one Easter how to actually make a Hollandaise sauce. The experiment failed, but I at least learned the fundamentals.
Since then, I've availed myself of using store-bought Hollandaise mix-kits whenever I've had a Hollandaise hankerin'. Sure, it's not as luscious as the real thing (but I still use Hellmann's when I want to mayo-up a sandwich because I, as a cook, to quote the outgoing President, have misunderestimated the fine art of emulsion.
Short story getting longer, make an occasional Eggs benedict for Mouse and I on some certain Sundays (or an off-chance Saturday). Ursa Minor still doesn't appreciate the wonder of liquid egg yolk as of yet, so he has yet to partake in the glory of it.
Today, though, I made something new.
Ingredients:
6 patties of Mr Dee's Hash Brown Potato Patties
One can of Spam
Two packets of Knorr Hollandaise sauce (and whatever it says on the pouch to add)
6 eggs.
First step: Begin preparing the Hollandaise sauce per the directions, adding a bit more butter if you would like.
Second step: Begin to brown the hash brown patties in one pan and slices of Spam in another pan.
Third step: Set a pot of water on to boil so as to poach some eggs.
Fourth step: Once the hash brown patties and the spam are adequately browned and the Hollandaise sauce is nicely thickened and the egg-poaching water is at a roiling boil, begin to poach eggs.
The set-up for this dish is relatively simple:
A slab of hash browns, fully browned, goes on the plate. On top of that, a slice or two of the sizzling Spam. Next, ladle on a jiggling poached egg. Then pour on a ladle or so of the Hollandaise.
Voila.
A heart-attack just waiting to happen.
Bon Appetite-o.
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Then, in college, I discovered Eggs Benedict, complete with spring asparagus shoots and Canadian bacon. Hollandaise sauce became a mead of sorts.
After college, that KIPLog guy, who happens to be a chef trained food dude taught me one Easter how to actually make a Hollandaise sauce. The experiment failed, but I at least learned the fundamentals.
Since then, I've availed myself of using store-bought Hollandaise mix-kits whenever I've had a Hollandaise hankerin'. Sure, it's not as luscious as the real thing (but I still use Hellmann's when I want to mayo-up a sandwich because I, as a cook, to quote the outgoing President, have misunderestimated the fine art of emulsion.
Short story getting longer, make an occasional Eggs benedict for Mouse and I on some certain Sundays (or an off-chance Saturday). Ursa Minor still doesn't appreciate the wonder of liquid egg yolk as of yet, so he has yet to partake in the glory of it.
Today, though, I made something new.
Ingredients:
6 patties of Mr Dee's Hash Brown Potato Patties
One can of Spam
Two packets of Knorr Hollandaise sauce (and whatever it says on the pouch to add)
6 eggs.
First step: Begin preparing the Hollandaise sauce per the directions, adding a bit more butter if you would like.
Second step: Begin to brown the hash brown patties in one pan and slices of Spam in another pan.
Third step: Set a pot of water on to boil so as to poach some eggs.
Fourth step: Once the hash brown patties and the spam are adequately browned and the Hollandaise sauce is nicely thickened and the egg-poaching water is at a roiling boil, begin to poach eggs.
The set-up for this dish is relatively simple:
A slab of hash browns, fully browned, goes on the plate. On top of that, a slice or two of the sizzling Spam. Next, ladle on a jiggling poached egg. Then pour on a ladle or so of the Hollandaise.
Voila.
A heart-attack just waiting to happen.
Bon Appetite-o.
