You probably all know how much Gabe and I love our weekend brunch by now. When we have a little more time in the morning, we try to whip up a hearty breakfast at our own kitchen as well. We usually go for the bacon, but this time, we decided to poach some eggs.
I'd like to say I know how to poach eggs too, but I can't take credit for this one. Gabe is the super star cook in this relationship, really; plus, my knowledge of poached egg was really limited to those involved in Chinese noodle soups until I met Gabe.
The magic potion to poaching eggs is a few drops of vinegar. The vinegar helps the protein stay together in water. When dropping in the egg, the more gentle you are the better. We like our eggs runny, so we only poached them for about 2 minutes till the egg whites are cooked, if you like it firmer you can add a minute or two.
The eggs were served with sausages and saute spinach on rye toasts, topped with a homemade hollandaise sauce. I just learned on Top Chef Canada (It's so addicting to watch!) hollandaise sauce is one of the most difficult sauce to make. Gabe's hollandaise sauce here is not really close to the real rich hollandaise. He just winged it with an egg yolk, butter, mustard (substituted for the lemon juice) and Thyme. It was a nice complement to the dish.
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