So woke up and did a eggs Benedict with bagels and bacon.
Initially the hollandaise separated but I rescued it by cracking another egg and dripping the separated mixture into it like I was doing it from scratch like butter. I had breakfast first (my poached egg placement is a little off). Sadly by the time Mw woke up, the hollandaise had separated but mw says it still tastes good.
When I did this at home, the hollandaise was much more stable. I guess it might be the lower ambient temp here at fault.
The cherry tomatoes goes well with a mouthful of the mains btw.
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