Loose Canons .... er... Eggs Benedict

 If you can eat breakfast at the venerable Halekulani Hotel in Waikiki, overlooking the sea, with crisp white linens on the table, flowers, and charming wait staff at your beck and call, that is the absolute best way to have Eggs Benedict.  However, we can't always get over there, and must do it ourselves. Sigh... Especially when it is the Month's challenge for Daring Cooks.  I have made this before, awhile back, so the process wasn't totally unfamiliar, but still always a bit of a trial, the poaching part anyway.  Yes, I have finally joined up.  So I can be more daring. 

For December, Jenn and Jill have challenged the Daring Cooks to learn to perfect the technique of poaching an egg.  They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato and Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

I chose to do the (not so) simple Eggs Benedict recipe.  Then, wanting to challenge myself more, made up a batch of sourdough English Muffins, and did it all again.  Just to see the difference.  As far as poaching goes, I've been eating eggs every day trying to get it right, having decided that the egg poacher wasn't strictly poaching, since the eggs do not touch water.    Now I remember why it was I had to have that egg poacher. Poaching is not a challenge, just poaching EGGS.