Friday, February 26, 2010

Holiday Pumpkin Bread

Nearly every Christmas (except for last Christmas), I make this pumpkin bread. When I was in school in Savannah, I created this recipe based on loving pumpkin and wanting healthy pumpkin bread. Over the years, it's changed to become less healthy. And more pumpkiny. Hah! I love pumpkin bread.

This year I promised Brian that I'd make it for him when I got back from Christmas Break. Because of many many things I didn't actually do it until like a week and a half ago, and then we consumed it rapidly. But I'm glad I made it, it wasn't that hard-- I thought it'd finish off my pumpkin, but it didn't end up doing so. So I still have lots of pumpkin left. That's my goal to finish off after I finish the Eggland stuff. I have a lot of food goals. (This post probably won't get posted until after I post all the Eggland stuff. I feel theme-y).

Admittedly, my pumpkin bread is thick, it's a bit heavy, but it's super moist. It's nice and sweet. The pumpkin would be stronger flavoured if my pumpkin was fresher-- but it's still very pumpkiny. Brian said he could taste it (when he didn't put butter on it. My boyfriend is awesome). I love the texture of cranberries and nuts in it, but I know a lot of people have a problem with texture in their baked goods, so feel free to take them out and whatever. I like them there. And also the struesle style on top.

I suggest cutting off slices, toasting, spreading with a small amount of butter, and serving with coffee and cream. Or tea. Or ice cream. Hah!

Holiday Pumpkin Bread

1/2 cup butter
1 cup white sugar
1 egg
¾ cup pumpkin puree
1 cup flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
¼ teaspoon all spice
¼ teaspoon nutmeg
½ teaspoon cinnamon
1/8 teaspoon cloves
¼ cup dried cranberries
1 small bag chopped walnuts
1/8 cup brown sugar
¼ teaspoon cinnamon
1 tablespoon butter
1/2 teaspoon flour

Preheat the oven to 350 Fahrenheit.

Prepare a loaf pan by spraying with Pam or greasing them. Sprinkle the insides with about a tablespoon of white sugar, barely dusting the bottom and edges.
Roll the dried cranberries in sugar.
In a medium mixing bowl, combine butter, sugar, and eggs. Add the pumpkin and water and mix well. In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices. Add to the pumpkin mixture and stir together.
Stir cranberries and about 1/4 cup walnuts into the mixture.
Pour the batter into the prepared pans.
In a small, separate bowl, combine the brown sugar, cinnamon, and remaining walnuts, butter, and flour. Sprinkle the mixture over the bread.
Bake one hour or until a toothpick comes out clean.

Saturday, February 13, 2010

Adventures in Eggland: Cloud Souffle

Can I say oh-my-god?

This was amazing!
It was so simple.... tasting. Sort of. BUT AMAZING.
Basically while searching for things I wanted to make with my Eggland eggs, I found this recipe for 'Cloud Souffle' at Almost Bourdain. It was gorgeous, and it didn't seem too difficult, and I had to have it. So last weekend we woke up, stretched, and I made it.
Ironically, it's really not... a souffle. Like, it's more of a meringue, but it's still really good. Souffle, I mean, has flour and is a bit more cake like with a mix of the yolk inside of it, all tempered and such, but--- but... whatever! Right? It doesn't matter what it is as long as it tastes good-- kind of like my zucchini hash that wasn't really, technically, a hash.

So how do I properly describe this? Look above. You'll see the fluffy meringue layer (egg whites, beaten with a bit of salt, provided the cup and topping for this delectable dish). Inside is a mix of the cheese, the egg yolks, the cream. The pepper. It's like... the richest, creamiest breakfast that's so pretty to look at. Brian said that it doesn't make a lot of sense for any normal morning, but for guests it would be awesome.
I said I should make it for his mom sometime.
See what I did there?

The original recipe calls for Gruyere cheese-- but I didn't want to buy any new cheese since I had the Fontina left over from one of the pastas I made recently. I really liked the fontina cheese in it, I think gruyere would have been good, but gruyere is a little less... rich than fontina. I liked the richness it added.

I also have way more pictures than I have things to say about this. It was sooo yummy, but I've already described it. It wasn't difficult to make. Though a little time consuming. I actually cooked it longer than the original recipe called for-- and I accidentally broke one of the yolks when I put it in there, but Brian said that I should tell people to do that, because it was tasty. That yolk kind of cooked and had little pieces that Brian really enjoyed.

Recipe from Almost Bourdain

2 eggs, separated
Sea salt
1/8 cup cream
1/8 cup sliced Fontina cheese
Freshly ground black pepper
1 tablespoon unsalted butter

Beat the egg whites with an electric mixer. When they start to become stiff, and salt to taste (shouldn't be too much). Continue beating the egg whites until they firm stiff peaks, like a meringue.
Spoon the egg whites into a ramekin. With the back of the spoon, make a well in the middle, pushing the egg whites up the sides-- you'll need to only put about half or a fourth of the egg whites in to achieve this. Carefully drop the egg yolks into the well. Add the cream and fontina cheese, and grind some black pepper over. Add the knob of butter. Top with the remaining egg whites to form a lumpy peak, cloud style.
Bake for 5-10 minutes, until the cloud is golden but not burnt or cooked, watch it carefully. You have to cook it a little longer to make sure that the inside with the cream and egg is hot. The butter, egg, and cream should all be heated thoroughly.
Serve and enjoy.

Tuesday, February 9, 2010

Adventures in Eggland: Egg Salad

Honestly, when I made this egg salad, I wanted to make something fancier than I did. I wanted to include all sorts of fresh herbs and watercress on fancy bread-- but that didn't end up happening. I made it at my house, and at my house I don't have anything fancy. Just dried herbs. All of my fresh herbs are at Brian's. However, I did use my homemade mayonnaise in it, and it tasted so darned good!

This egg is so pretty freshly boiled. Though I suck at peeling it. But yeah, simple egg salad sandwich, hearty lunch. Don't know what else to say about it...

And that's partially because something happened to me.

I found a stray kitten outside. She's so cute, and so sweet-- she came right up to me and started rubbing against my legs. I've taken her in (temporarily), but I can't keep her in my apartment-- if she has worms, Tseng will get sick. So she and I are at Brian's right now. I'm trying to find a home for her, but haven't had a lot of bites. I'm not quite sure what to do with her-- I could take her to the vet, and I was thinking about taking her to get spade and just... take care of her, in general. Until I can give her a home. But I can't really take great care of her-- though I am tempted to. Truthfully, I'm tempted to keep her, but it makes much more sense to give er a home. She's frisky, and I am starting to think she doesn't have worms. But how do I know? I can't really afford to take her to the vet (I fear that'd be super expensive), so I'm not sure what to do. I don't really want to give her up to the pound, but I may have to.

So yeah, that's what's happening in my life!

My fresh mayonnaise is on these eggs.

This is a lame post, I know, I'm sorry. I admit, I'm a little distracted. :D But I did want to share I made something tasty.

1 hard boiled (eggland) egg
1 1/2 teaspoons mayonnaise
1/4 teaspoon mustard
salt and pepper
a dash of cayenne pepper
parmesan cheese
1 slice of toast

Combine the first six ingredients. Spread on a piece of toast and top with parmesan cheese.

Monday, February 8, 2010

Adventures in Eggland: Mayonnaise

One of my latest attempts with my vonderful Eggland's Best dozen is homemade mayonnaise. Something I had never thought to attempt before, but while brainstorming for ideas to try to make with these eggs, things I've never made before or are fun and interesting to make, this was one of them. In the video game, Harvest Moon, which is like... Farmville but older/better, you can put eggs into a machine and make mayonnaise-- from chicken and duck eggs. The duck stuff is called duckonnaise I think. Which is funny.

So I made it! It was hard to whip it up, and it didn't set properly at first. I couldn't get it to emulsify just as I wanted it to, but after it sat in the fridge when I'd given up it thickened up considerably. Unfortunately, I don't eat a lot of mayo, so I'm pretty sure this is going to go to waste. I used it in my egg salad sandwich, but I haven't gotten any sandwich meats or anything (I might do that today) so that Brian and I can eat it, and now I'm nervous it won't be good anymore. (It's sitting in his fridge). I know it has a day or two shelf life. You'd think mayonnaise would last longer than that in the fridge. Preservatives sure do a lot.

I adjusted this recipe from The Joy of Cooking. Brian owns a copy, the handsome devil. I used olive oil , despite the book's warning to use a milder oil to mix. But I liked it-- it's got a heavy evoo flavour, but it's still very tasty. Still tastes eggy too.


1 egg yolk
juice from 1/4 a lemon
sea salt/rock salt (I used pink sea salt)
1/2 cup oil (I used extra virgin olive oil)
white pepper
about 1/2 teaspoon mustard
cayenne pepper

Beat the egg yolk and lemon juice together until thick and frothy. Add salt to taste and continue whisking. Slowly, VERY slowly, add the oil in a very very slow drizzle. This is important -- that it's slow, you don't want the emulsion to break. I was able to slowly dribble some out of my container. Once combined, mix in the white pepper, mustard, and a little dash of paprika and cayenne. Continue whisking until thick --- if you can, until it's really thick and fluffy. That didn't work for me, so I mixed it for fifteen minutes or so then put it in the fridge.

I'm obviously not going to be a mayo maker, haha!
But I want to make like... garlic aioli out of this. :D

Sunday, February 7, 2010

Adventures in Eggland: Dark Chocolate Hazelnut Mousse

I really like chocolate mousse. It was one of the first 'fancy' desserts I ever made. It's nice to revisit it from time to time, though it's so heavy (unless I make a light mousse, I guess), that I don't make it often. I should make it more, it's not like it's all that complicated. Still, I dunno, cookies tend to be easier and more versatile for me. Though that's just because I haven't been pushing my creativity as much lately.

That said, I want to explain that this post will be short. I'm sick, and I feel weak lately. I expended my energy this morning making a nice eggland breakfast so that will be updated soon. So, not as much rambling. Probably.

Also sorry for the pootastic pictures. Brian kept giving me a shoulder massage as I tried to take snapshots. Also, green may not be the best backdrop for everything. Note to self taken.

That said, mousse was very good!! I liked the extra touch of frangelico, inspired from Not So Humble Pie. I like Frangelico, it's one of my favourite liquors. I normally have no trouble mixing mousse, though, and this one I couldn't get the chocolate to completely incorporate, I had to put it through a sieve. And even then it was still a very thick (tho delicious) mousse in the end. Might have been too much chocolate. It was ridiculously sweet, in a good way, but very heavy-- Brian and I split the portion I made and it was probably too much for two people. I definitely got a tummy ache, we had eaten a lot.

But it was so rich and delicious and smooth that I was happy. The recipe is below. Can't tell if Eggland eggs had anything to do with it, but whatever, they're eggs, and they're good eggs. Maybe the vitamins in them will help me get better.

Dark Chocolate Hazelnut Mousse

2 egg yolks
¼ cup granulated sugar
1/6 cup Frangelico liquor
½ cup dark chocolate pieces (I use chips)
½ cup heavy cream

Whisk the egg yolks and sugar together until rich and creamy and ribbons form. Put on top of a double boiler and whisk together, until thick and cream-- do not allow to clump or get too hot, continuously whisk! Add the liquor and whisk, again, until thick. Remove from the double boiler and add the chocolate-- they will melt while you whisk.
In a separate bowl whisk the heavy cream until large and fluffy. When the chocolate mixture is cool, fold together and refrigerate at least 4 hours. Serve topped with slightly sweetened whipped cream.

Saturday, February 6, 2010

Strozzapreti with kale, potatoes, and browned butter sage sauce

My original theme for the week was going to be kale, before it became eggs. Along time ago (I'd say nearly a year), I was collecting recipes to make I horded something like... 6 kale recipes, which I of course wanted to make but kale was out of season. So finally kale season came around again and I had almost entirely forgotten-- except I was trying to get back into updating Foodival more and lacked inspiration so was turning to these recipes, until the egg thing came along, but now I'm making these recipes anyway. :) At least some of them. This one I saw on Mimi Katzchen and wanted to make-- because I love pasta, and I liked the idea of such a simple recipe of just a green veggie, and carbs. And cheese. Hah! Such comfort food.

I've also been sick lately, so that also helps. I want comfort food (or soup) when I'm sick, and that's it. And chocolate, sometimes, haha, but that's a comfort food. Last night I made this pasta with chocolate mousse, so I had both. The recipe was very tasty-- though I altered it to my own needs. And, of course, I used my homemade strozzapreti that I also made yesterday. When I ate it, it very much seemed like it was worth the effort.
This was also such a filling dish, neither of us were able to finish our servings-- I nearly did, Brian had lunch and thus ate less (I had skipped lunch, I was so busy making pasta all I had was a granola bar and a latte).

This recipe is very fall/wintery. It has kale, a winter veggie, as well as the browned butter and sage-- which I often associate with pumpkin and butternut squash, also fall flavours. I really enjoyed it though, because I love browned butter and this isn't so far off from my typical Parmesan Cheese + garlic powder + butter/olive oil pasta that I normally make myself (because I'm lazy). That sometimes I'll be wild and add frozen spinach and cubes of mozzarella too. This just had potatoes. Which I never add to pasta, but seem to love together.

I'm very happy I made this. It was mild, but delicious. It was heavy, but comforting. It was just what I needed, and I'm happy with it.
So this is also an Eggland recipe, because I used my fresh eggland pasta with it. But at the same time, it isn't. Whatever the case, it's fantastic and I <3 it.

Strozzapreti with kale, potatoes, and browned butter sage sauce
Adapted from mimikatzchen

2 tablespoons butter
1 large garlic clove, peeled and smashed
5 sage leaves
1/2 a bunch of kale
salt and pepper
1/2 a medium white potato, chopped into small pieces.
1/2 pound strozzapreti
3 oz italian fontina cheese, cubed
freshly grated parmigiano-reggiano

Bring a large pot of water to a boil. Meanwhile, in a small pan, melt the butter. Add the garlic and sage after butter is melted over medium to medium-low heat until the butter is lightly browned and nutty smelling. Turn off the heat and discard the garlic.
Chop the kale coarsely. Add the salt and kale to the water when it is boiling and boil for four minutes. Add the chopped potatoes and boil for six more minutes until both are tender. School out, shake off water, and reserve. In the same water, cook the pasta until al dente and drain.
Combine the pasta, kale, and potatoes. Pour the butter and sage over the mixture and use some of the pasta or kale to wipe out the butter pan. Add the fontina cheese and a generous portion of parmesan. Add salt and pepper to taste and toss well.

Friday, February 5, 2010

Adventures in Eggland: Fresh homemade pasta!

I've had the concept of making fresh pasta for some time. When I found this recipe at Rosa's Yummy Yum's, I finally decided I should do it. I really wanted to make fresh pasta. I ended up not using Rosa's recipe, though I used a variety of her links, but instead used semolina flour in the dough (according to my flour's directions) mixed with all purpose flour. Etc. I don't know, that seemed like what I wanted to do. I probably should make it all semolina, to be supa' traditional. But I didn't. Because semolina flour is expensive.

So I made homemade dough. Part of this was because I wanted to, part of this was because I have 2 pasta dishes on my menu this week and thought it'd be fun to try with them. Part of this was for the Eggland Foodbuzz dealie, because I figured... egg yolks, in the pasta, you'll get to taste the flavour and see the difference. And I feel like you may have, it was very good pasta. But partially because it was homemade.

These are some of the eggland eggs, fresh cracked. Look how bright the yolks are. This picture is like a sunny day-- yellow sphere in a blue background. I appreciate that. I've noticed that the shells are sort of hard to crack open, for me, likely because they're so fresh. The inner membrane is holding taught. Or maybe there's another reason, I don't know. I don't know enough about eggs, I should probably google that shiz. I wanted to post a picture of the cracked eggs yesterday, but I didn't have the opportunity-- because I forgot to take a picture. But this time, this time I was ready.

This is a combination of my flours and such. I thought it made for a cool image. I don't really have a lot to say about the pasta except OH MY LORD is it hard to make! The dough is very tough, and it takes forever. So WARNING, do not make this pasta unless you have plenty of time on your hands or a pasta roller. Because I don't. I have wine bottles at my house, which I used as a rolling pin. I don't have a pizza cutter-- I used a knife (thus the very awesome even edges of my pappardelle pasta, below). I used the one recipe of dough for two kinds of pasta, ate the one type (strozzapreti) last night in dinner, and plan to use the pappardelle soon. I fell in love with pappardelle last Valentine's Day when Jeff brought me to this tasty restaurant (I don't know the name), where they served it with like... a rich wine and beef and mmmm. Drool. I had never seen such wide ribbons of pasta before, and they made me so happy. They were so thin and delicious. My pasta is not as thin-- I don't have the arm/man power. I was dreaming of a pasta machine while I made this, fantasizing. Alas, none appeared.

The strozzapreti cooked up wonderfully. I think I boiled it like 6-8 minutes, and it was still a bit on the tough side (not quite al dente), but that was my own fault. I let these dry most of the day, at least 6 hours. The papardelle is hanging out in my fridge. Its kind of amusing to me how different homemade pasta tastes from store bought pasta-- and I obviously buy storebought. I wonder how many restaurants actually make homemade pasta, probably very few-- the ones that do are the expensive ones, I imagine. However, I like the authenticity. I want to go to Italy to be like, mm, authentic.
I also kept thinking while I was making this pasta how it must have been to be like... a cook back when we didn't have any mechanics. So women/men would spend all day making pasta, rolling it out, shaping it, forming it to make dinner that night/that week. Same thing with like, tortillas, they're not exactly the easiest buggers. Or bread. All that work, just for food later. My roommate, Vicky, was saying if it were her-- she would have been the one to invent gruel. Just water and some sort of flour substance. Or just poke some meat or vegetable on a stick and hold it over a fire for like 5 minutes, and then eat it. She also said she probably would have poisoned herself fast.
It's amazing. I don't think I can make homemade pasta often. I made it once before in college, I made egg noodles for chicken noodle soup-- these turned out better. Those were definitely thicker, though similar. I hung them from a clothes hanger to dry--hah!
These all came out shorter. There was less dough, which I couldn't get as long. But that's okay... they're easier for me to handle this way.

Fresh Pasta

1 3/4 Cups All-purpose flour and semolina flour, split, plus extra semolina for kneeding
2 large (Eggland) eggs, lightly beaten
A pinch of salt
1 teaspoon olive oil
Semolina (semolina di grano duro) flour, for dusting
water, to moisten

Sift together the flour and salt into a mound on a working surface. Make a well in the center and add the eggs. using your fingers, gradually incorporate the flour, then kneed for about 10 minutes. Shape the dough into a ball and cover with a towel, let rest for 15 minutes. Cut the dough into four pieces and dust a working surface with semolina. Keep the pieces covered while you roll each one out. Roll as thin as possible, like... .25 inches.

To shape the pasta, you can cut strips-- I made pappardelle and strozzapreti. For the pappardelle I cut 3/4" strips, for the strozzapreti I cut 1/2" strips or so and rolled each side so it was facing away from each other (so I folded it in thirds accordian style), then I twisted the strands and cut then into 1 1/2" pieces. Which is... I'm not sure if that's how it's done, but whateva'!

You can follow a guide here.
Allow to dry on a towel.
To cook, boil in salted water until el dente.

*Use water to moisten the dough if it's too stiff. Mine was often too stiff.
*These can be preserved in the fridge for a few days, or allow to dry for 24 hours, wrap tight, and keep in the cupboard.

Thursday, February 4, 2010

Adventures of Eggland's Best: Zucchini "Hash", a poached egg, and hollandaise

As one of Foodbuzz's Featured Publishers, I was given the opportunity to opt in to trying Eggland's Best Eggs. Normally, I purchase the Ralph's (/Kroger/KingSoopres) brand eggs, they're your basic large eggs. They're like, a dollar, they do there job. I'm not asking for much when it comes to eggs... they need to taste like eggs and they need to not spoil immediately and they need to be able to whisk into what I want them to. And also bake well. So, most eggs do the job. When I was in college, I'd buy these special omega-3 eggs that were all natural and organic and whatever from The Fresh Market (where I used to work, much like Whole Foods). That was when I wasn't fending for myself in LA, trying to make ends meet.

So yeah, I'm saying, to me, these eggs are expensive. I'm really happy I get to try them. My actress roommate uses them when she uses eggs (otherwise, eggbeaters). She swears by them, says that they taste better. I don't disagree-- If I can get away with it, I only drink organic milk, because I can taste the difference. I'm sure it happens in eggs too.

That said, there are definite health claims to these eggs. This is what they say "EBs deliver even higher levels of important nutrients like vitamin A , B2, B12, D and E, along with lower levels of saturated fat and cholesterol". Now, I'm not sure how to tell that-- I only wish I could taste the nutrition in something (I imagine if I could, I'd eat cereal and go, "mm! I really like the riboflavin in this!") But I don't see why that couldn't be true, either, and I look forward to seeing the difference-- most of my dishes this week are now egg based. Let's see how I feel, eh? Probably sick of eggs, by next Friday.

They are pretty eggs. That I admit. I like the little individual stamps. And eggs photograph so prettily, I totally see why artists render them all the time. I meant to take a picture of one fresh cracked, but I definitely got too excited to cook.
Also, forewarming, while my food in this dish tasted DELICIOUS, it did not come out as pretty. My poached egg, I didn't handle it carefully, and it broke itself. My hollandaise? Hah. I knew better. I'm sick (headache, sore throat, stuffy nose) and was impatient and didn't think. It was beautiful (I swear I can make a beautiful hollandaise, check here!) and then I was like, THIS IS TOO COLD! MICROWAVE 5 SECONDS.
I knew better.
Don't throw... eggs at me.

Anyway... that said, again, this came out delicious. I was really happy and proud of myself. In the end, yeah, its important that the food looks pretty, I guess, but what's more important is the flavour. I need to work on presentation (and photography), I know, but my main concern is flavor, the way things combine, the way things taste. So, one thing at a time.
I decided to open my Eggland Adventure with a poached egg. That way, I could taste the flavour of the egg itself, without frills. Then I decided I wanted hollandaise too-- that's another egg based dish that has a lot of rich flavour. In fact, all the ideas/recipes I've set up for these eggs lay importance on said eggs. They may not be, say, all scrambled eggs and egg custards, but you can't get away without having them. I'm excited about this, actually.

So, I decided to pair of my egg with a zucchini hash. Technically, a hash is fine chopped and contains meat, etc, but I don't know what else to call this. It's a sautee of zucchini and mushrooms and spinach, finely chopped, at breakfast, and so it's a hash to me. This was to be my bed for the egg, until I decided I wanted some bread too, and thus toasted a piece of my roommate's potato bread because it seemed fancier than my loaf of generic wheat bread.
That then became the bed for my poached egg. Which I tasted before layering with hollandaise sauce. It tasted like... an egg. But a good egg. A nice, fresh egg, which is possibly because I bought these last night at Ralph's. But it was good. The yolk was bright and the egg whites were very fresh and springy. I was pleased with it. I probably could've gobbled it all up.

But I had a hollandaise sauce to eat. As you can see (below), the hollandaise sauce turned out less than pretty. Also, I broke my poached egg. The sauce was creamy and light and perfect and then I went and messed it up, I'm so ashamed. However, I want photographic proof on this blog to everyone else so I can say BEWARE! DO NOT DO THIS!! Even when you feel sick and crummy and your head is in a fog, never ever put it in the microwave, while it becomes deliciously warm and still tastes good it makes for very bad photos!! And also Chefs everywhere will probably smite thee!

But whatever, it still tasted good. Really good. I'm excited to try more of the Eggland eggs.

Zucchini Hash

1 teaspoon extra virgin olive oil
1/2 zucchini, chopped
2 mushrooms, chopped
1/8 cup frozen spinach
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon hot sauce
salt and pepper to taste

In a small skillet, heat the olive oil over medium heat. Add the zucchini and cook for a minute. Add the mushrooms and spinach and sautee for a minute or two to heat. Add the spices, and sautee until all is tender and warm.
Set aside.

Hollandaise (for one)
Note: this is an imperfect art. You can also follow this hollandaise sauce recipe if you haven't made it before, because its more accurate and less me being like I know how to do this and how it should taste in a lesser serving size!

1 egg yolk (Eggland's Best)
about a 1/2 teaspoon of lemon juice, maybe less
salt to taste
about 2 teaspoons of butter

In the top part of a heated double boiler, combine the egg and lemon juice. Whisk until thick and creamy, without cooking the egg. Remove the bowl from the heat and add small piece of the butter, one or two pieces at a time, and whisk to combine. Add salt and perhaps a sprinkle of cajun seasoning if you're feeling crazy. Serve immediately or keep heated in a thermos bathed in hot (not boiling) water. DO NOT MICROWAVE!! <-- I am a failure.

To assemble, also have

1 slice of toast
1 egg (Eggland's Best)
parmesan cheese

In a medium skillet, heat water to a simmer. Crack the egg into a ramekin and gently slide into the water to hold shape. You can also use a large plastic spoon. This is where I failed this time. Let simmer and cook for about 3-5 minutes, until solid but not cooked through. Remove from water.
Assemble toast (buttered), hash on side, egg on top, sprinkle with parmesan cheese and cover in hollandaise. Serve with a sprinkle of better and a big smile!