clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2010-02-13 11:33 am
clevermanka) wrote2010-02-13 11:33 am
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Not a failure, but a very near miss
I wanted to make eggs benedict for breakfast this morning, but I was absolutely not no way going to make it the traditional way with a full cup of butter. I made it with about 2/3 cup yogurt, 1/4 cup of butter, and three egg yolks.
It was weirdly bitter.![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
mckitterick is not a fan of bitter foods, so I started throwing stuff in. Extra cayenne, salt, curry powder and a wee bit of turbinado sugar to remove some of the zing.
It sure wasn't hollandaise, but it was pretty good. The yogurt I used was the last of the stuff I was using for a starter yogurt, plain non-fat and a week old. If I try it again, I'll use fresh whole milk yogurt. I don't know that I'd serve it over eggs next time, but it was good with the asparagus.
It was weirdly bitter.
mckitterick is not a fan of bitter foods, so I started throwing stuff in. Extra cayenne, salt, curry powder and a wee bit of turbinado sugar to remove some of the zing. It sure wasn't hollandaise, but it was pretty good. The yogurt I used was the last of the stuff I was using for a starter yogurt, plain non-fat and a week old. If I try it again, I'll use fresh whole milk yogurt. I don't know that I'd serve it over eggs next time, but it was good with the asparagus.