Good "Eggs"-perience
Every time I think about poaching an egg, this scene is what goes through my mind. Well, the first 20 seconds or so, anyway. So you can imagine my terror at the thought of making eggs benedict. But I was up for a challenge! So I split and toasted the English muffins. I cooked the ham. I made the sauce. OK, yeah, I used ham instead of the traditional Canadian bacon...I couldn't find any when we went grocery shopping. And as much as I would've loved to attempt making Hollandaise sauce, I honestly just wasn't in the mood to pull out both the blender and the strainer on a Thursday night...plus we didn't have enough eggs. We did, however, have a random packet of powdered Bearnaise sauce mix. I looked it up; it's almost exactly the same. Anyway, the only things left to prepare were the eggs. No disrespect or anything, but I don't know what Julia Child was talking about when she said to turn the egg over. The key to getting a poached egg right is to leave it alo