I made this breakfast dish for myself, hence the name. Benedict has Eggs Benny, so why wouldn’t I have Eggs Evy? I love the abundance of everything – flavor, structure, taste – but it shouldn’t be too much. I also like my food slightly moist, but not too moist. Well, you get me. This time, I decided to poach my egg using a sieve. Not a bad method. I like to try something new every time to increase the possibility of failure. Yup, I like to live dangerously.
The green sauce was made a night earlier, after a few glasses of rake with water. I’ve no idea what else I could’ve made that night – I don’t remember much from that anise-flavored party for two. I called the sauce Fishy Business.
By the way, have you ever noticed that they always write Eggs Benedict on the menu, but sometimes only serve one egg? Never in my life have I seen an Egg Benedict, Egg Royale, or Egg Florentine on the menu, although I have certainly received one. So I’m joining the party.
A bad hangover;
a few small fish (i.e., anchovies; NOT tinned).
Let me tell you what I did here. I should probably start with the sauce as I made it the night before and used for something else. Something else being potatoes. I wanted to improve the humble potato and needed to use up those little fish in my fridge. So I peeled them and discarded the bones, then roughly chopped and added them to a blender. There also went a tablespoon of sour cream, mayonnaise, and a handful of spinach. After blending, it seemed too watery for me, so I figured I should add a carrot. That didn’t really change much, so it’s not essential. The end result is a sauce that slightly reminds me of both pesto and a caesar’s. Perfect with potatoes. Should work well with a salad, too. Unless you are one of these people that prefer their caesar’s without the anchovies – then feel free to stick to mayonnaise for the rest of your life.
I woke up in the morning to find a huge mess in the kitchen and craving for something delicious, flavorful, and involving an egg. So I started with toasting a slice of ciabatta and then buttering it generously. Then I wilted some spinach and sliced a tomato. Chopped the crab meat. Now it’s all here on my chopping board, and I’m not sure what to do with it – quite a combo, you could say. So I figured I should chop it further and mix it all together. It tasted surprisingly good, especially after an improvement with some mustard. So I put this mess on my bread, topped it with a poached egg and a generous amount of my green Fishy Business. And here are your Eggs Evy. The yolk was runny and made a perfect combo of all these random ingredients. THE END.