Poached Eggs and Hollandaise Sauce

Funny things names. When Caroline and I first started this blog we we pretty troubled at the concept of coming up with a name for it. I mean this was going to be (supposedly) what people would know the blog by, how they would search it, what we would call ourselves via charming tweets or Facebook status updates! Talk about pressure. Obviously we wanted it to be food related... but not something obvious/lame like In the Kitchen with Cousins, or Cooking with Caroline and Jo, we wanting something quirky and cute and memorable! We mulled over ideas for who knows how long and somehow came up with Scrambled Eggs Etc (I think it was actually taken off of an idea from a friend). Anyhow, as much as we like it, "Scrambled Eggs Etc" is pretty random - especially since we have yet to post any scrambled eggs recipes or even an egg recipe of any kind (save the somewhat obsessive egg pictures from baking sessions - but that's just not the same). Well readers, that changes TODAY! I present to you, Scrambled Eggs Etc's very first egg-centered recipe! (No it's not scrambled eggs...)

I give you POACHED EGGS! (on toast with avocado and hollandaise sauce!)

A sort of take on Eggs Florentine - minus the spinach and substitute with yummy ripe avocado! 

Poached Eggs always seem like a daunting task, and I'll admit that when you compare them to scrambled eggs, or fried eggs, or soft/hard boiled eggs it is true that they take a bit more time and a bit more patience. If you've ever attempted poached eggs before, perhaps like me you never really got past the instructions. Make a whirlpool in the boiling water? Add vinegar? Just for eggs? Hellls no... So perhaps, like me, you bought one of those little poached egg cups that you just slip in some boiling water (actually mine just came attached to a 1/2 the fat jar of Mayo). Not a bad substitute for the real thing - but I'll tell you right now, there is nothing more satisfying then poaching an egg to perfection (except maybe snapping a cell phone in half - but that is an entirely different and unrelated story).

So anyway, I urge you all to try it. Because it's not hard. And it's so rewarding - you'll feel like an instant cooking pro - master of the kitchen, chef extraordinaire, an eggcellent egg-maker?

WHAT YOU NEED:

Water
Eggs
White Vinegar? (I really don't think it's necessary - but I think it makes me feel more confidant so just give'r).

WHAT YOU DO:

1. Boil water so that its just a bit more than simmer. This way the eggs won't go all over the place from the water boiling too fast, or just spread out from no movement whatsoever.
2. Add a splash of white vinegar to the water.
3. WITHOUT making a whirlpool (honestly whoever came up with that is an idiot because it just makes everything go wrong), crack your eggs carefully into the boiling water. It might help to crack the egg into a little bowl first, then slipping it into the water.
4. Let it chill out for a bit - the egg whites will spread out a bit but for the most part they will actually stay put - especially once you take the egg out of the water!
5. Cook the egg for 3-5 minutes, then remove with a slotted spoon.

HOLLANDAISE SAUCE A LA TESSA BASTON:

Ingredients:
2 Egg Yolks
2 Tbsp Lemon Juice
Just under 1/2 cup melted, unsalted Butter
Salt & Pepper

Recipe:
1. Whisk the egg yolks until thickened, add lemon juice.
2. Melt butter in the microwave or on the stove (if melting it in a saucepan on the stove be careful it doesn't brown).
3. While continuing to whisk the eggs on the counter, add the hot butter SLOWLY and in a thin, steady stream. Don't stop whisking!
4. Place the bowl over a pot of gently boiling water, being careful not to let the bowl touch the water or the eggs will curdle.
5. Continuously whisk the eggs, adding salt and pepper to taste, until the sauce thickens to a nice consistency.

Perfect spontaneous Wednesday Brunch! 

After an unhappy opening shift at work, I went over to my friend Tessa's house with the intention of making something simple for breakfast (or in my case, second breakfast as I had already eaten on my break at 6am). Instead we were joined by my cousin Ali and our simple breakfast turned into a tasty, spontaneous brunch! Complete with tea and tulips.

Happy Eating!

Jo (and Tessa) (and Ali)