Cory & Bre’s, Blaine
Every month some friends and I do themed dinners and this month’s theme was the Classic Eggs Benedict. So, I thought I would try my hand at the classic French Hollandaise (with the help of good friends’ Bre and Chhun).
Starting with mediocre to incredible: The muffins were store bought but were toasted perfectly so that there was minimal sogginess. The eggs were okay, but we were trying to poach them to taste - some like ‘em runny and some don’t. They ended up being a little overcooked for my taste but Bre seemed satisfied. The canadian bacon was from Everett’s on 38th Street and the flavor was incredible.
As for the sauce: We did a vinegar reduction with shallots and black peppercorns. Thank god for Bre’s amazing whisking skills which made a sauce the perfect consistency. It had a slight lemony taste and the cayenne gave it just a teeny bite. It was pretty darn good. Changes I would make for next time? Higher quality vinegar. Addition of garlic to the reduction. A tad more lemon juice and about a tablespoon more butter.
