Gg’s Eggs Benedict

Although this method of poaching eggs is very forgiving, please use the freshest eggs you can find. You do not have to watch your eggs constantly and you are guaranteed success. Poach your eggs for longer if you prefer a firmer yolk or for a shorter period if you like a soft, gooey yolk like me. I use eggs still cold from the fridge so the yolk doesn’t overcook.

Gg’s Eggs Benedict Recipe:
(serves 2)



  1. Bring a medium pot of water to the boil and turn the heat down so the water is barely simmering.
  2. Place a sheet of clingfilm (roughly 10cm by 10cm or bigger) over a small bowl and push it in so the clingfilm sits in the bowl with the edges hanging over the sides of the bowl.
  3. Coat the portion of clingfilm in the bowl with a thin layer of Canola oil. I use a spray bottle filled with oil for this.
  4. Crack egg into the bowl.

  1. Gather the over-hanging edges of the clingfilm and twist them together tight to envelop the egg. You may use a rubber band to secure the egg in the clingfilm. Repeat for all eggs.
  2. Immerse eggs into the pot of barely simmering water with the twisted portion of the clingfilm hanging over the side of the pot.
  3. Eggs should take about 5 to 10 minutes depending on the how done you would like your yolk to be.

Gently poaching

  1. While eggs are poaching, spread muffins with mayonnaise and toast in a pan or in the oven.

Using mayonnaise gives a beautiful golden crust

  1. Once muffins are done, plate and top with smoked salmon.
  2. Remove egg from clingfilm and place on top of smoked salmon.

  1. Top with Hollandaise sauce and garnish with greens.
  2. Season with salt & pepper, and serve.

Get Eggcited!!!

There’s something about a poached egg that is so posh. Don’t you think? Poached eggs equate Eggs Benedict, which ranks amongst the top three of my best brekkie list. I can’t decide if I prefer scrambled over poached yet since I do both very well. Scrambled is easier to whip up only because I do not have to be as fussed about the freshness of the eggs used. Of course I only use the freshest eggs I can find but it is impossible to get still-warm-from-a-hen’s-bum-type fresh since I do not own chickens. And in my opinion, that type of fresh is the type of fresh that yields the ideal poached egg.

Making poached eggs is actually really easy so long as the eggs are very, very fresh. It’s the sort of fresh where the white is thick and clings tight to a perky yolk. These days, I only manage to source fresh eggs which although still cling to the yolk; do so with less fervour and spread out more.

The epitome of a really, really fresh egg

I was discouraged for awhile but My DCM & I adore poached eggs so much and you know how much I strive to pander to my DCM. Hence, I devised a method which although requires clingfilm and more effort, allows me to get away with using the sort of eggs I grudgingly have to settle for. See recipe here.

Gg's Eggs Benedict

Such a pretty plate!

Marks & Spencer sells soft and springy muffins which when spread with mayonnaise and toasted makes the perfect base for Eggs Benedict. I also bought some delicious Danish smoked salmon, pretty baby greens and Maille Hollandaise sauce. Yes I cheated with the Hollandaise… I promise I will make it from scratch one day very soon but until then, Maille makes very good bottled Hollandaise and I love their mustards too.

I love that it's thick-cut

Bottled but good.

My DCM was impressed with the presentation and loved his Eggs Benedict. Always remember it’s very important to plate your dishes as aesthetically as you can. Food should always look as good as it taste. I wish I had more interesting plates and serving dishes as well as a more artistic flair… But I make do with what I have now to always present as pretty a plate as I can muster to my DCM.

Make some Eggs Benedict using my fool proof method for that special someone over the weekend to brighten up their morning. Cooking is loving!

Hoarding Is A Lot Like Pizza

Don’t you think? Pizza is good. Hoarding is good. Hoarding pizza is very good.

As you know by now from I Am Hoarder, Hear Me Roar, I had a ‘have to cook, haven’t done the groceries and can’t be arsed to leave the house’ sort of week. Come Friday, I was well-prepared that should my DCM be coming home for dinner, pizza would be it.

No I do not make my own pizza crust. I’d only just started experimenting with cupcakes! Making bread is not something I’m even remotely considering right now. And why should I when Dr. Oetker‘s frozen pizzas are so good? Its Pizza Ristorante range features Funghi, Mozzarella, Quattro Formaggi, Spinaci, Speciale and Vegetale (mushroom, mozzarella, four cheeses, spinach, salami and vegetable). Dr. Oetker is the only brand of frozen pizza I buy. The crust is not too thick, the toppings are generous and the flavours are good. You can also tell that the quality ingredients used were fresh before they were frozen.

My favourite is Pizza Spinaci because I love spinach, it’s healthier and is not only great on its own but also an excellent base for piling on more toppings. The other two I prefer are Mozzarella and Quattro Formaggi.

Being a creäture of excess, I like customising my pizza. I’ve added leftover quesadilla beef, various types of cheeses, chicken I marinated and grilled, leftover chilli con carne, hams, caramelised onions, mushrooms, parma and various salamis. This time around, it would be diced cherry tomatoes and smoked salmon.

It’s so simple. Pre-heat oven, remove Pizza Spinaci from its package, top with diced cherry tomatoes and extra shredded mozzarella (we love cheese), pop into oven and wait for the crust to crisp up while the cheese melts and gets golden. It comes out of the oven, smoked salmon adorns it and dinner is served!

If you can get your hands on some Dr. Oetker pizza, try it!

My refrigerator looks weirdly empty-ish… Grocery shopping is calling out to me!