June 6, 2012 § 19 Comments
Eggs Benedict is my go-to choice when it comes to brunch. Blu Jam Cafe on Melrose and Bottega Louie in Downtown L.A. have really great ones. I followed Simply Recipes’ directions and made them for dinner last night. A note on poached eggs: I added 1 teaspoon of rice vinegar to the simmer water. This allows the eggs to form and consolidate easier. Also, I placed 2 mason jar lids into the simmering water and carefully poured eggs into lids. The mason jar lids were helpful in keeping the eggs together. Here’s an easy tutorial on poaching eggs.