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Daring Cooks Challenge: Poaching

December 16, 2010

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This December, the challenge issued to the Daring Cooks was to poach something. Specifically, 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.

Eggs Benedict is one of F.’s favorite dishes, and for the challenge, I made it for dinner Monday night. Hollandaise is one of my grandparent’s favorite sauces, and the ease with which my grandmother whips it up inspired me to make it in a blender as she prefers. So simple, too. F. said he could eat it with a spoon.

Combine in a blender and blend 5 seconds,

  • 2 egg yolks
  • 2 teaspoons lime juice
  • dash of Texas Pete, or other hot pepper sauce
  • 1/8 teaspoon dijon mustard

Then, add in at a drizzle with the blender going 1/3 cup melted butter. And there you have it. That’s all, and you are guaranteed to have delicious, rich and smooth Hollandaise sauce. Then, it’s up to you to decide if you want to poach some eggs, grill some asparagus, or as F. would have it, eat it with a spoon.

Though, if you did that, you’d be missing out on all the delicious pairings you really should do. We paired ours with poached freshly laid eggs and ham steak (my personal favorite) on English muffins with some broiled asparagus on the side. Try it, you’ll be happy that you did!

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3 Comments leave one →
  1. December 16, 2010 3:34 pm

    I am not good at poaching but this looks amazing

    • lizounette permalink
      December 16, 2010 3:41 pm

      thank you! The poaching part is definitely tricky, but so yummy afterwards.

  2. Mom permalink
    December 16, 2010 4:15 pm

    Lizzie…everything you makes looks amazing….Your Dad took a picture of my latest attempt at oven toast….needless to say, it was black !!

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