Yeah, tonsils and nostrils are the worst. Urgh.
Anyway, while I was away my cooking class made eggs benedict and we all have to write a blog about it, even if we weren't present. Ah, well, I'll use Queenie's photo. →
Apparently the recipe was... *frantically looks at recipe*
You need three tablespoons of *fancy voice* White Wine Vinegar, four large free range eggs, two toasting muffins, a batch of hot hollandaise sauce and four slices of Parma ham. I don't even know what the last two even...
They sound pretty posh, though.
Oh, I have to write how to make them, too... And here I thought my work was done.
wHY HellO, ThERe, cOPy ANd PasTE!!!!!!!
- Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
- Swirl the vinegar water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
- Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.
Well, that was painful.
- Mizzy
No comments:
Post a Comment
To support my learning I ask you to comment as follows:
1. Something positive - Begin with a greeting. Talk about something you like about what I have shared.
2. Thoughtful - A comment that will mean something to me to let me know you read/watched or listened to what I had to say. - use any language.
3. Something helpful - Give me some ideas for next time or ask me a question.
Encourage me to make another post