Monday, March 22, 2010
What's for Brinner?
Personally I've never been a huge breakfast fan because it happens to fall between the hours of Irritated Beast o'clock and half past Too Groggy to Function. Enter brinner: breakfast for dinner. Hit the snooze button in the morning and save your eggs for suppertime.
Tonight's brinner was a poor man's take on egg's benny. I've never made hollendaise sauce before so I thought I'd leave it for another, more ambitious day. Instead, spaghetti sauce! It was surprisingly good and Korean eggs seem to have more yolk which is always appreciated.
Poached Spageggi on Toast with Home Fries
I used to be afraid of poached eggs, but there's really nothing to fear if you follow a few key steps. First, your water should be just two smidgens short of boiling. Look for the streams of tiny bubbles coming from the bottom of the pot. Second, add a tablespoon of vinegar to your water. I don't know why this helps keep things together, but it does and that's good enough for me. Finally, give your water a little swirl before cracking the eggs in. The whirlpool motion whips the whites around and keeps everything congealed.
From there on out it's just a matter of timing:
- Heat your oil, put the potatoes on.
- Get your water up to temperature.
- Crack in your eggs when the potatoes start browning.
- Heat the sauce.
- Know how long your toaster takes; act accordingly.
- Watch those eggs.
- Fries on the plate, toast on the plate.
- Get the eggs outta the bath when the whites are firm and the yolks are still runny.
- They go on the plate with sauce and into your belly before they cool down.
Skip the coffee or you'll be up until Supperfast!