Caprese and Egg Benedict
My mom and I are obsessed with caprese. There is nothing better and simpler than mixing together fresh tomatoes, some mozarella and basil leaves topped with a splash of salt.
It was the first time that I was making poached eggs and I was a bit nervous. But it turned out very well in the end. They were cooked perfectly. According to the directions I found, you want the egg whites to wrap themselves nicely around the egg yolks and to cook long enough to hold but you don’t want to let the egg yolks over-cook either, they need to be runny when you open the poached eggs, like in the picture below.
After I put the tomato and mozzarella on the toast, I topped it all with the poached egg and some leftover tomato sauce.Traditionally, you would make an Hollandaise sauce to make the eggs "Benedict" but I thought it might be a bit too rich so I went for a lighter sauce.
It was the first time that I was making poached eggs and I was a bit nervous. But it turned out very well in the end. They were cooked perfectly. According to the directions I found, you want the egg whites to wrap themselves nicely around the egg yolks and to cook long enough to hold but you don’t want to let the egg yolks over-cook either, they need to be runny when you open the poached eggs, like in the picture below.
After I put the tomato and mozzarella on the toast, I topped it all with the poached egg and some leftover tomato sauce.Traditionally, you would make an Hollandaise sauce to make the eggs "Benedict" but I thought it might be a bit too rich so I went for a lighter sauce.
Directions:
-Put water in a saucepan and heat up. Be careful that it does not boil up. When tiny bubbles form, add in the white vinegar.
-Meanwhile, crack open the eggs in individual ramekins. Do not put them directly into the water.
-Wait for the water to start bubbling again. Then use a spoon to create a swirl and gently put the egg in the water. Keep turning around the egg with the spoon to make sure the white wrap itself around the yolk. Leave the egg to cook for about 2 minutes.
-Take egg out of the water and put on paper towel. Using a knife, make sure the egg Benedict looks nice by removing any bits of egg white that go over the sides.
Enjoy!
-Put water in a saucepan and heat up. Be careful that it does not boil up. When tiny bubbles form, add in the white vinegar.
-Meanwhile, crack open the eggs in individual ramekins. Do not put them directly into the water.
-Wait for the water to start bubbling again. Then use a spoon to create a swirl and gently put the egg in the water. Keep turning around the egg with the spoon to make sure the white wrap itself around the yolk. Leave the egg to cook for about 2 minutes.
-Take egg out of the water and put on paper towel. Using a knife, make sure the egg Benedict looks nice by removing any bits of egg white that go over the sides.
Enjoy!