Poached eggs

V

vavroom

Well-known member
Doing a lunch/breakfast kinda thing. Not a brunch, but well, we're eating our first meal of the day at lunch time smileys/wink.gif

Something simple, but quite yummy. Poached eggs on toast!

Bit of butter, and a bit of Marmite on the toast, then the egg on top, cooked so the yolk is still RUNNNNY smileys/smile.gif

Do y'all do that sometimes?

 
If I do, I usually do a blender hollandaise and put the soft egg on an...

...English muffin and a slice of good Virginia ham.

A couple of squirts of Tabasco and I'm good to go!

Michael

PS: Runnnnnny yolks are a MUST!

 
Blender Hollandaise

Funny, eh? That's one thing I can't make! I tried once because a mate said it was the easiest. But I had a devil of a time.

Might be because I'm too used to do the classic hollandaise (and used to make a gallon every day for nearly a year in a private club I used to work in!). smileys/smile.gif

 
Yep, in beautiful New Zealand

We have the choice between Vegemite and Marmite. I tend to prefer Marmite, but in a pinch, I'll do both. I'm one of the rare "imports" (from Canada originally) who enjoys those spreads smileys/smile.gif

 
Hi Nic. I just saw a jar of marmite in the store today. What is it like?

It looked like jam with the word "yeast" on it. Hmm, sounds like it might be like soy sauce from what I'm reading.

 
Poached Eggs! Ya haven't lived 'till you get one from out under the hen. . .

and that hen has been eating lots of fresh greens and what ever she can catch. And if you're really lucky, you saw her lay it!

Poached on lightly buttered, non-sweet grainy bread. Or good sourdough--it can't be beat.

 
It's good smileys/smile.gif

It's a yeast based spread. It's VERY pungent. The flavour is quite strong. Somewhat salty, though Marmite is sweeter than Vegemite. Definitely not a sweet spread, and a little goes a LOOONG way.

It's one of those things that is very hard to describe. People either hate it or love it.

 
I remember them days

I remember doing something similar on my dad's farm. These eggs were *incredible*.

 
I found the recipe I use in Vincent Price's 1960's cookbook/restaurant archive ...

..."A Treasury of Great Recipes"; once aptly described as a massive tome of "gastro-porn".

The old method is too much work, and the results are so smooth and creamy with the blender version that I don't do hollandaise any other way now.

Michael

 
A question of interpretation

Heheheh Michael, I guess it's a question of perspective, because I never thought the classic hollandaise was that much trouble. Of course I skip a few steps (like my bowl goes straight over flames, no double-boiler), but still..

Glad it works smileys/smile.gif

 
And the snob in me says...

Yeah, but is it really hollandaise smileys/wink.gif

But that's a discussion for another day, and another place smileys/smile.gif

 
I'd not seen that on their site!

Thanks for the link! I follow them on Twitter, but hadn't seen that on their site. Funny smileys/smile.gif

FWIW, I didn't grow up with it but took up to it immediately. Must mean I'm strange or sumthin' smileys/wink.gif

 
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