There is a place. A special place. A place where all your breakfast/brunch dreams come true. And it’s one of my fave places in this wonderful town of Lawrence, KS. This special breakfast, dreams become reality place is called The Roost and it will knock your flippin’ socks right off. A couple weeks ago, we were having brunch there. I had always gave consideration to their Eggs Benedict because I had never had one and this time I finally bit the bullet and got some eggs of the Benny sort. I figured everybody always talks about how yummy yolky eggs were so why not take my taste buds on a food adventure? I think it’s so important to always try something once because how do you know that it wouldn’t be your favorite food ever? News flash people! Yolky eggs are popular and go on top of everything because they’re awesome and delicious and one of my favorite foods right now. I say…RUNNY YOLKY EGGS FOR PRESIDENT because this election year is whack anyways, so why not nominate a pre-bird to run our country? (Note: pre-birds = eggs. Watch this video and all of Parks & Rec because Leslie Knope is dope)
Anywhat, after experiencing Eggs Benedict, I figured why not give it a whirl at home? I like trying out new cooking techniques and adding poached eggs to my repertoire seemed important. Plus, if you say “I can cook poached eggs!,” you immediately gain a cool point. Don’t you want a cool point? Yes, the answer is always yes. So the cool thing about poached eggs is that you can make a whole week’s worth of breakfast with these bad boys! All you do is start with a big pot of boiling water, crack the eggs into the water, wait 4 minutes and boom, poached eggs. Julia Child’s method of poaching eggs is to begin with poking a hole in the shell to release the air from inside and boiling the eggs for 10 seconds. Apparently, this allows for the eggs to stay together while they’re cooking instead of expanding and getting all wispy. I don’t really know if this is necessary but I do it anyways because Julia Child says to. So with that said, poke a hole in the shell of all the eggs that you want to use. I just use a push-pin. Then, boil them for 10 seconds and take them out. Crack the egg in a measuring cup so that you can easily lower the eggs into the water. I don’t do this with more than 4 eggs at a time because I want the eggs to have room and not get all clumped together while they’re cooking. Set a timer for 4 minutes and use a slotted spoon to take them out. I line a plate with paper towels to let them dry on before I stick them in a tupperware container for breakfast ALLLLLLLL week long. Two thumbs up for making breakfast for the whole entire week in about 5 minutes.
You can have eggs benedict however which way you please but I’m a big fan of smashed avocado, tomatoes and parmesan cheese on top. So freakin’ good. You can make this with toast or you can make it with english muffins. I use whole wheat english muffins and I think that’s one of the easiest transitions you can make for a healthier diet. If you still eat white bread, consider making the switch for whole grains, especially in the morning. Your body will thank you!
I strongly encourage you to give poached eggs a try. They’re healthy, delicious and cooked with no oils. Plus the clean-up compared to making scrambled eggs is just so much easier! Plus plus, you can’t sit there and tell me that you wouldn’t feel the MOST fancy with this on your breakfast plate. Plus plus plus, I’m here to confidently tell you that if you’ve never experienced what it feels like to cut an egg in half and watch the yolk run all over the place, it’s an experience you want to engage in. Talk about satisfying.
There ya have it folks, my two cents on this classic delicious breakfast. Try something new in the kitchen! The worst that could happen is that you hate it but guess what? You won’t. You’ll love it and vote runny egg yolks for president too! Grab a cup of joe, sit back and enjoy all the gloriousness that is Eggs Benedict.