
I decided to do a simplified benedict (no drive or patience for hollandaise this particular morning), with english muffins, Niman Ranch apple wood smoked bacon and green heirloom tomatoes.
As much as I love my cast iron skillet, I've been enjoying my thick cut bacon prepared in the oven.

Common Poaching mistakes I've learned are using too much water and with too much heat. The water shouldn't be rapidly boiling, rather a torrid simmer. I also remembered hearing that adding vinegar and salt to the water will aid in holding the egg white's form. My first pass was sub-par, overcooking the yolks. After a second pass, this is what I found worked best:
First, retrieve a medium-sized skillet or shallow pan that has a lid. Fill the skillet with only about 3 inches of water. Put the skillet on high heat and cover to speed up the heating time. Meanwhile, carefully crack each egg into individual measuring cups or small bowls.
When the water in the skillet boils, remove the cover. Add one tablespoon of vinegar (I use apple cider) to the water, and some kosher salt. Lower the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs ease out into the water. Immediately return the lid to the pan and turn off the heat.


Nathan, please come home and cook breakfast for us!
ReplyDeletelove,
Mom
PS: Mother's Day is coming soon