It’s confession time. Being food bloggers, it’s fair to say we probably eat maybe half our meals or more in restaurants each week. It’s a perk of what we do, and we love it, but the other half of the time has become quite uninspiring home-cooked fare, and frankly, we were getting bored.
We don’t consider ourselves amazing home cooks, although each of us has at least one or two go-to dishes that usually impress. But let’s be honest, those go-to dishes were getting old, and it was time to mix things up. Push the boundaries. Make something delicious! So we set out to inject some “restaurant quality” into our home cooked meals.
We’d become complacent, and it was time to shake things up in our kitchen again. We put our heads together and started brainstorming about some of the dishes we love to order when we go out, thinking we could attempt them ourselves.
We decided to start with breakfast (it is the most important meal of the day after all). Not traditionally breakfast people, with Jeremy starting pastry school it is something we started to incorporate into our day with the basics like cereal, yogurt and fruit.
On weekends however, we’ve become a little obsessed with Eggs Benedict, and thought it a perfect place to start “restaurantizing” our home food. Like most people we went online to tell us how to get the job done, and after a few Youtube tutorials and a couple failed attempts and a guide to poached eggs from Simply Recipes, we made one of the tastiest Eggs Benny we’ve ever had and it was all the more satisfying because we made it ourselves!
The Hollandaise sauce was the most challenging aspect, as we found some recipes online had strange ratios that didn’t end up working out in flavor – too salty or too citrusy. After a few tries, we settled on our own Hollandaise recipe made from three egg yolks, a squeeze of lime juice, a little melted butter and a dash of chili powder.
To make it, briskly whisk your egg yolks over a gently simmering double boiler, careful not to overheat and scramble your eggs. Squeeze in a quarter of a lime, and slowly add three tablespoons of melted salted butter while continually whisking vigorously. The sauce should come together within moments, so watch carefully and remove it from the heat as soon as it begins to thicken. You can revitalize your sauce later by incorporating a couple teaspoons of hot water.
Anything goes with Eggs Benedict, and that’s probably one of our favorite things about it. It’s super versatile, and the combinations are endless. For this one, we opted for a medley of vegetables he had on hand like tomatoes, onions and red bell peppers, roasted in the oven with olive oil, salt and pepper for about thirty minutes.
Toast your English muffin, butter if you like, and carefully stack your toppings high. We used a bed of arugula for ours, not only because it tastes great, but it works well as a base for the other ingredients and adds a nice peppery bite. We then layered our roasted veggies, a slice of Italian Prosciutto, and the medium poached eggs, topping it all with our home-made Hollandaise.
If you’ve never made Eggs Benedict, we can’t tell you how rewarding it is to make at home. We think it had a total restaurant look to it, and even gushed over how beautiful it turned out. We love eating out at restaurants, but there’s something about creating food yourself that is extremely rewarding, and you don’t even need to be a Masterchef to do it.
We’d love to hear about what dishes you’ve made recently that were memorable, or perhaps something you think we should try. Leave us a comment below, or Tweet us @FoodGays.