[prev] [thread] [next] [lurker] [Date index for 2006/1/30]
Saw a variation of this in a recent magazine, and it works so well that I thought I'd share. One of the things I've never been able to cook properly are poached eggs. No matter what I do they never come out as anything other than an illdefined mess. They don't always taste that bad, but they never look especially appetising. Since I rather like eggs benedict occasionally, this is a bit of a problem. So here's how to do it the lazy way. Take 2 eggs, 2 slices of ham, a little olive oil, and a muffin tray. Heat the oven to 200C. Brush a little oil around two of the muffin tray wells. Then fold the ham so that it lines the wells, and break an egg in to each. Put in the oven for 10-12 minutes. Nearer 10 minutes if it's fan assisted, nearer 12 minutes if it's not. You may need to experiment a little to get the perfect time that cooks the eggs while leaving the yolks suitably runny. With five minutes to go put your muffin slices (or equivalent -- I'm rather partial to serving these on irish potato bread / farls) on a baking tray, and put them in the oven too. With 90 seconds to go put a plate in the oven to warm. Finally, spoon a sufficient amount of hollandaise sauce in to an ovenproof dish, and pop that in the oven with about 45 - 60 seconds to go so that it warms through (if you like your hollandaise sauce warm that is). The empty muffin wells don't need to be wasted either. For example, take a couple of mushrooms, brush them with a little oil, and put one in each well. They'll cook very nicely in 10 minutes along with the eggs. As do tomato halves. N
Generated at 00:00 on 01 Feb 2006 by mariachi 0.41