Last Saturday, after rising early and taking the unusual step of stepping out to Starbucks for the morning coffee, I decided to try something new for a late breakfast. The latest issue of Cook's Country had an interesting idea for me, and I gave it a go.
I'd never made proper eggs benedict before so it was fun to make the attempt. It was good but not great, and I attribute that less to the recipe itself and more to some elements of technique that I need to work on.
"Eggs Benedict with Foolproof Hollandaise," by Christie Morrison. In Cook's Country, April/May 2016, p. 24-25.
No comments:
Post a Comment