You know those quick and dirty Q&A segments that pop up in print media all the time, asking celebrities, chefs or featured members of the publication team the most random questions about their daily habits, culinary favourites and every in between?
Yeahhh, I kinda really like reading those a lot. Even if I have no idea who the celebrity, chef or featured member of the publication team is.
But that’s not all- and please tell me I’m not the only one who does this- I also kinda find myself silently thinking about what my answers to those questions would be.
The one question I have to admit that always stumps me is what my three favourite ingredients are. You see, as hard as I try, I can’t quite narrow it down from my list of ten- olive oil, eggs, salt, chicken, chili, lemon, bread, bananas, peanut butter and chocolate. (Yeah, the life of a self-proclaimed glutton is so, so hard.)
As much as I love eggs (is there any other ingredient that can rival the egg’s incredibly versatility to be breakfast, lunch, dinner or dessert?), I’ve curiously never poached eggs in my own kitchen quite possibly due to how utterly complex it seems to be. So it’s a very good thing that poached eggs turned out to be easy to cook as they were delicious to eat.
While I snub my nose at runny eggs seasoned with dark soy sauce and white pepper and demolished with a side of kaya toast (a local favourite breakfast with the boyfriend)- a result no doubt from being fed one too many soft boiled eggs as a kid- poached eggs, runny yolks and all, are a completely different story with me.
It always gives me such pleasure to split open a barely set egg, watch its gorgeous yolk ooze over a crisp slice of toast and demolish it all. So having that all slated with smooth, creamy hollandaise sauce and served with the works- as we have indulged in one too many weekends in Melbourne- made for such an incredibly delicious, hearty and comforting brunch.
Now I might not be able to pick out my three favourite ingredients but it certainly is enough for me to know what to do with my extensive list of favourites to never want to go without any of them.
Egg Benedicts with the Works [loosely adapted from Marie Claire’s Brunches]Note: How, oh how, have I not poached eggs before? It’s one of those things that’s so quick and simple it’s as instant as cooking comes. If you cook the same way I do (ie. juggle cooking the eggs, frying the sausages and roasting the asparagus all at the same time), don’t- not for this recipe at least. The eggs will overcook in a matter of seconds, believe me. Give it the attention and it deserves and you’ll be rewarded with the most perfect poached eggs with oozing yolks.
1 tsp vinegar
2 egg yolks
1 tbsp water
1 tsp vinegar
50g butter, at room temperature
4 sausages, pan fried till golden brown
4 slices bacon, pan fried till golden brown
Handful of spinach, lightly sauteed
Handful of asparagus, stalks trimmed and roasted
2 slices of bread, toasted
- To make poached eggs Fill a saucepan with enough water to cover an egg. Add the vinegar and bring the water to a slow simmer. Cooking the eggs one at a time, crack an egg into a bowl and slide the egg gently into the simmering water. Cook for about 3 minutes or until the egg whites are cooked and yolks slightly set. Remove from the pan.
- To make hollandaise sauce Using a food processor, blitz the egg yolks, water and vinegar together. Add the butter and blitz till a smooth mixture forms.
- To serve Place the poached eggs on top of the toast and spoon over the hollandaise sauce. Plate up the works alongside the egg benedict and season well with sea salt and freshly ground black pepper. Serves 2