Sunday, 19 May 2013

Eggs Benedict at the Neighbourgoods Market...a Saturday ritual...

Lately, my stomach & I have been lured to the Biscuit Mill in Salt River by the thought of Eggs Benedict (EB), done the Luke Dale - Roberts way. You know Monsieur Luke, that celebrated chef of The Test Kitchen & Pot Luck Club fame. OK, I shall say no more...I'll shut up & write & urge you to go & savour that EB breakfast: a delicately poached egg, placed on a (not to) thin potato rosti, topped with a blob of thick & creamy Hollandaise sauce & garnished with chopped chives & crispy streaky bacon (R50) or smoked salmon (R60) if you prefer. Divine yes?

An Interesting foodie fact re the origin of Eggs Benedict, (courtesy of Wikipedia): In an interview recorded in the "Talk of the Town" column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise." Oscar Tschirky, the famed maître d'hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.

So there you have it...now all that remains is the experience. The Neighbourgoods Market at the Biscuit Mill in Salt River, is open every Saturday, from 08:00 until about 14:30. It's a Must for Cape Towners & People From Afar. So here's how it works...

First, the rosti is prepared...


Then the poached egg is lifted out of a pot of boiling water...

The bacon meantime gets crispy...

And voila, Les Oeufs Benedict....this time with smoked salmon...

KOS (food) at its best *

 

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