December Daring Cooks Challenge

Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

I choose the classic Eggs Benedict recipe. Poaching an egg was surprisingly less difficult than I thought it was gong to be and that part was a success. I choose to substitute Canadian bacon with turkey bacon and regular Enlish muffins with whole wheat ones. The hollandaise sauce was pretty time consuming and I will definitely add way less salt (if any) next time. With the turkey bacon, which is pretty salty on it's own combined with the hollandaise sauce the dish was so salty we couldn't eat it. So although the meal was a success aesthetically it failed on taste, so bad in fact that the first thing my husband said when he took at bite-with his mouth full was, "ahhh you poisened me!".