Today I've mastered yet another skill, reached yet another step on the 
way to chefdom. Sort of. For Linus' birthday breakfast I made Eggs Benedict (Linus has expressed a wish to try this dish earlier on). It wasn't extremely difficult but included to cooking skills I've never before attempted: poaching ggs and making hollandaise sauce from scratch. American muffins and ham were easier to handle. But I do think I did it, although I don't know what a proper chef would have thought. Eggs to scattered, sauce to viscous. But alright for a first time. FYI: 4 egg yolks and 200 butter were needed for the sauce alone. Linus was happy for his breakfast aswell as his new fondue set - our next culinary frontiere.
way to chefdom. Sort of. For Linus' birthday breakfast I made Eggs Benedict (Linus has expressed a wish to try this dish earlier on). It wasn't extremely difficult but included to cooking skills I've never before attempted: poaching ggs and making hollandaise sauce from scratch. American muffins and ham were easier to handle. But I do think I did it, although I don't know what a proper chef would have thought. Eggs to scattered, sauce to viscous. But alright for a first time. FYI: 4 egg yolks and 200 butter were needed for the sauce alone. Linus was happy for his breakfast aswell as his new fondue set - our next culinary frontiere.
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