Sometimes packet sauces are cheaper at the supermarket, than the ingredients you would need to make them. For this cheat’s Eggs Benedict, I used a number of shortcuts.
Packet hollandaise sauce, which was made from oil rather than butter and you heat up in the microwave. I added a cheese slice underneath the egg for extra creaminess. I served it with ham lightly pan-fried. The alfalfa sprouts were a nice garnish. A bit of cracked pepper added some bite. And another shortcut – some slices of supermarket bread – also obtained on the cheap. Although not quite the same as the real things, it took much less time.
Poaching eggs is a simple process, and very fast to do if you know how. Put the kettle on. Put a shallow saucepan on the stove. When boiled, pour the kettle into the saucepan until there’s about 2-3 inches of water in it. Add a capful of vinegar – white, brown or cidar are all suitable. Turn on the heat to medium. When the water comes to a fast simmer, turn the water down a touch. Use a fork to swirl the water to make a whirl in it. Crack an egg in to the whirl, close to the surface of the water. Do it slowly so the white stays in contact with the yolk. The fresher the egg, the better. Repeat for as many eggs as you want. Keep the water on a slow simmer until whites are cooked and quite solid, and yolks to your liking. Make sure to drain on the spatula for a few seconds before transferring to your toast. There’s nothing worse than soggy toast!