Latest news with #EggsBenedict
Daily Mirror
12 hours ago
- General
- Daily Mirror
Mary Berry's 'secret' to poaching an egg gets 'perfect oval shape' every time
Poached eggs are a delicious breakfast option but can be tricky to get right - luckily, Mary Berry has shared her top tips for getting the 'perfect oval shape' every time Poached eggs are not just a healthy option for breakfast; they're also delectably appetising, but the prospect of making them can intimidate some due to the finesse required in the cooking process. Getting the technique down might appear straightforward – just boiling water, right? But achieving that perfect shape can be fiddly as the egg can disintegrate if the heat or timing is even slightly off-kilter. Yet, culinary queen Mary Berry has divulged her own method for ensuring poached eggs turn out with a "perfect oval shape" without breaking into a sweat. In her recipe for Eggs Benedict, Mary let slip that a splash of vinegar in the pan ensures the egg whites set rapidly and maintain their buoyant form, reports the Express. She said: "The secret to a poached egg is boiling water with a dash of vinegar in it." Simply start by bringing a pot of water to the boil on the hob. Lower the heat until you've got a simmer going then introduce a modest splash of vinegar to the mix. Cracking the egg into a ramekin or cup first makes it simpler to transfer it into the water. Stir the simmering water to create motion before adding the egg. Mary explained: "Whirl it around with a whisk and in the very centre drop it in the middle while it is still swirling and it will be a lovely shape." After placing the egg into the spiralled water, just allow it to poach to perfection. Mary explained: "Don't panic when first tipping an egg into the poaching water. The egg white will naturally spread out, but it comes together as it cooks, and you can tidy the edges at the end when the cooked egg is draining on kitchen paper." Once submerged, allow the egg to poach for three to four minutes, ensuring the white sets properly while keeping an eye on the pot so the water remains at a gentle simmer rather than bubbling aggressively. "If the water starts to bubble again, turn it down to stop it from disrupting the egg's shape." Mary advised, emphasising the need to maintain control of the cooking temperature. Afterwards, using a slotted spoon, gingerly remove the egg from the water, letting any excess moisture drip onto kitchen paper. She assured that with this method, the poached eggs ought to "look perfect" and are ready to be savoured atop a slice of buttery toast, or if one fancies, to attempt her benedict florentine recipe at home. "I think it is the perfect breakfast, just to die for!" she added, with evident enthusiasm for the dish.
IOL News
a day ago
- Lifestyle
- IOL News
Blessed with a trinity of eggy Benedictions
Eggs Benedict on crisp pancetta and toasted ciabatta at Col'tempo. Image: Frank Chemaly Eggs Benedict has come a long way from its origin as a hangover cure. The legend has it one Benedict, feeling decidedly under the weather, ordered it at one of New York's swanky hotels at the height of America's gilded age. His request was for eggs on ham and toast smothered in Hollandaise sauce. The hotel obviously thought the toast was a bit beneath them and made such a glorious mess more chic with an English muffin. And while there are certainly better hangover cures, a whole range of delicious breakfasts have been created and are still enjoyed some 130-odd years later. The base may change but the concept of luxuriously draping eggs in a sauce of more eggs and butter remains. Bacon is a common replacement for ham, and my favourite. I've had versions atop smoked salmon, seared tuna, fresh oysters, wilted spinach and a mushroom ragu. All hit the spot. One I do at home sits on top a bed of herby balsamic roast tomatoes with a hint of chilli. I was lucky to enjoy three different Benedicts at my favorite coffee shops recently. Col'tempo This little Italian deli and eatery in Morningside could be plucked straight off the Amalfi Coast and transplanted in Durban. We sit outside in the quiet courtyard under the vines and feel like we're in a different world. The coffee is a testament to the Italian barista's art, the aperitif of choice is an Aperol spritz. The pappardelle with beef ragu is legendary, as are their baked artichokes. Inside they make their own charcuterie and offer Italian delicacies from nougat to imported Gorgonzola. Their bottled artichokes are the best value in Durban. The Benedict here has an Italian twist. On toasted ciabatta - which I prefer, as often the English muffin can become very doughy, especially if it isn't toasted properly - are slices of crisp pancetta, two perfectly cooked, soft poached eggs, enrobed in a good rich Hollandaise. Simple, elegant and delicious. And if like me you want something sweet after your eggs, try their olive oil cake, or orange cake or light fruit cake, or linger longer over another Aperol spritz. After all, Col'tempo means with time. Food: 4 Service: 3 ½ Ambience: 4 Value: 4 Eggs Benedict on smashed avo at Boston Brew. Image: Frank Chemaly Boston Brew This charming old Berea verandah home has become a thriving community coffee shop. Cyclists and runners in the mornings, mums after the school run, and mums and kids in the afternoons. You're likely to meet someone you know. Everything spills out into the garden. Sadly the new McDonalds drive through across the road removes some of the park-like feel. But the coffee is excellent. My double espresso arrives coated in an enviable layer of rich crema. The baking is also notable. A variety of cheese cakes, crunchies, banana bread and croissants. The menu is mostly vegetarian and pork free, so here I try their Boston Benedict, with the poached eggs sitting on a pile of smashed avo. It made for a lovely creamy version of the classic. There is also a mushroom version - which I can vouch is good. And I am sure they would do one with smoked salmon. My only criticism of eggs Onasis is that too often the salmon isn't brought to room temperature first and the eggs get cold very quickly. This time I finished with a second cuppa and a lovely little pasteis de nata. Food: 3 ½ Service: 3 ½ Ambience: 3 ½ Value: 3 ½ Eggs Benedict on wilted spinach and brioche toast from Humble Coffee. Image: Frank Chemaly Humble Coffee Humble Coffee in Windermere finally has premises to match their excellent offering after taking over an interior design shop in Lilian Ngoyi Road and they've turned it into a buzzy vibrant space. Here keyboard warriors bash away at laptops under the warm winter's sun. There's a bar counter and plenty of chit chat at indoor tables, and a 'boardroom' out back. You place your order at the counter which is groaning with appealing baked goods. Raspberry white chocolate and tahini blondies, and lemon and coconut cake. The food offerings here are mostly vegetarian and include a superb cheese, red onion and mango pickle toastie. Service is bright, breezy and quick. As I'm sipping a lovely rich and mellow cappuccino, I decide on their brioche Benedict. Two perfectly cooked poached eggs on wilted spinach and brioche toast, the brioche a nice slightly sweet foil to the savoury spinach. I enjoyed it immensely. And for something sweet, a good slice of orange and almond cake. Food: 3 ½ Service: 4 Ambience: 4 Value: 3 ½
Yahoo
2 days ago
- General
- Yahoo
National Egg Day: Where to eat the best eggs in western Mass.
CHICOPEE, Mass. (WWLP) – June 3 is National Egg Day, and western Mass. residents can celebrate this week by visiting the best breakfast and brunch spots in the area. Hartford home of UConn Huskies basketball renamed PeoplesBank Arena For those looking for the best Eggs Benedict or omelet in the region, Yelp has it covered. Using community ratings and reviews, Yelp has determined the best local spots to enjoy a meal of eggs, however you like them. Here are the top 15 places to enjoy eggs in western Massachusetts: The Farmer's House Restaurant: 600 Belmont Avenue, Springfield Sunny Side Up Breakfast and Lunch: 46 Morgan Road, West Springfield Felix's Breakfast and Sandwich Shop: 67 Liberty Street, Springfield Juguito's Healthy Grab and Go: 133 State Street, Springfield Crepes Tea House: 261 Union Street, West Springfield Evans Egg House: 200 Center Street, Ludlow Cafe Cristo: 513 Belmont Avenue, Springfield Nosh Restaurant and Cafe: 1341 Main Street, Springfield Memo's Restaurant and Catering: 1272 Memorial Avenue, West Springfield Log Cabin: 500 Easthampton Road, Holyoke Homestyle Cafe: 1780 Westover Road, Chicopee Alex's Bagel Shop: 398 Longmeadow Street, Longmeadow Auntie Cathie's Kitchen: 159 Main Street, Agawam Eat: 609 Page Boulevard, Springfield Egg & I: 489 Newton Street, South Hadley WWLP-22News, an NBC affiliate, began broadcasting in March 1953 to provide local news, network, syndicated, and local programming to western Massachusetts. Watch the 22News Digital Edition weekdays at 4 p.m. on Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Time Out
3 days ago
- Time Out
Local Intel: Lester Kiewit
Dalebrook Pool I was a regular at Dalebrook before it became trendy. Growing up in the south, our childhood adventures led us to Muizenberg, Fish Hoek, and Simonstown. I'll always champion a False Bay swim over the icy plunge of the Atlantic Seaboard. But Dalebrook holds a special kind of magic. Especially in summer, when the sun sinks behind the mountain and bathes everything in gold. There's a deep, calming peace that comes with remembering those carefree, sun-drenched days of youth. Main Road, Kalk Bay Café Chiffon I'm not usually one for sweets, but there's something irresistible about the soft, velvety texture of a Japanese cheesecake paired with a warm flat white on a foggy Cape Town morning. Café Chiffon is the kind of place a friend introduces you to, and before long, you're bringing others back—colleagues, old friends, new ones. I've even recommended it to listeners on air. It's that kind of place: a quiet indulgence you want to share. The Gardener's Cottage Tucked beneath ancient oaks in the Montebello Design Centre, The Gardener's Cottage is a Newlands gem. I only needed to miss out once on a Saturday morning to learn the golden rule: always book ahead. The stoep or garden tables are the best seats in the house. And the Eggs Benedict? Quite possibly the best in Cape Town. Green Point Urban Park Shared public spaces are where cities come alive. For families, for friends, for picnics or play – Green Point Urban Park is a well-loved sanctuary. It's beautifully maintained, clean, safe, and open to everyone. I'd wager it's my kids' favourite place in Cape Town. And by extension, mine too. Surplus Bookstore Cosy Corner, Wynberg Many places claim to serve a good Gatsby. A few actually do. But only a handful can truly stake a claim to the best. Super Fisheries has the classic polony and atchar; Golden Dish in Gatesville does an unbeatable boerewors Gatsby. But the undisputed winner in my book? Cosy Corner's chargrilled steak Gatsby. It's compact, well-constructed, and bursting with flavour. No mess, no fuss – just pure, delicious structural integrity. 119 Ottery Road, Wynberg Mnandi Textiles Ilse and her team have been running Mnandi for decades, selling vibrant kente and shweshwe fabrics and crafting beautiful custom clothing. They're my go-to for dress shirts—nobody does it quite like Mnandi. Their work reflects both tradition and care, sewn into every seam. Mariam's Kitchen Cape Town soul food at its finest. There's a full spread of options, but my go-to order is the toasted masala steak, chip, and cheese sandwich. Throw in a samoosa and a steak half-moon, and you've got lunch and dinner sorted. Comfort food doesn't get more satisfying than this. 31 Heerengracht Street, Foreshore Majestic Café Some childhood memories never fade. A soft serve from Majestic Café in Muizenberg is one of them—simple, sweet, and dripping down your wrist before you've even made it out the door. It's an institution, passed down through generations. One I fully intend to pass on to mine. 44 Beach Rd, Muizenberg Jazz in the Native Yards On any given Sunday in Gugulethu, world-class jazz might erupt in someone's backyard. I've found a kind of spiritual experience sitting on a plastic chair in the open air, swept up in the rhythm and soul of a backyard concert. Jazz in the Native Yards is Cape Town at its most alive—unexpected, raw, and deeply moving. No.52, Intshinga, Gugulethu [Did you know, Zolani Mahola is also a fan! ] Cape Town Museum of Childhood The charming Museum of Childhood tells the story of childhood in South Africa – through toys, games, and exhibits that span generations. It's a gentle reminder that we're all just kids pretending to be grown-ups. Sharing those memories with your children is a gift. And one day, they'll pass the stories on too.
USA Today
23-05-2025
- Health
- USA Today
Rise and shine! 10 iconic breakfasts from around the world
Breakfast may be the most important meal of the day, but what that looks like varies wildly depending on where you are. From Malaysia's rich, fragrant rice dishes to a full Turkish spread, morning meals offer a delicious glimpse into local culture. These 10 breakfasts from around the world tell stories far beyond the plate. Turkey: Simit Simit is part of a full Turkish spread at breakfast – Photo courtesy of GoTürkiye Kahvalti is the name of a full Turkish breakfast, an assortment of breads, cheeses, meats, jams, spreads, olives, sliced tomato and cucumbers, and egg dishes. It also includes simit, a ring-shaped bread covered with sesame seeds with a chewy texture and crunchy exterior. Simit also is a common street food in Istanbul and is often sold at snack bars on ferries. Switzerland: Muesli Muesli is one of the most well-known breakfasts around the world – Photo courtesy of Jucker Farm AG A Swiss breakfast encompasses yogurt, cheese, meats, boiled eggs, braided bread called zopf, and a buttery crescent-shaped gipfeli pastry. Another standard offering is muesli, a cold dish of soaked rolled oats, nuts, seeds, and dried fruits. Advertisement Muesli was created around 1900 by Swiss physician Dr. Maximilian Bircher-Benner for patients at his Zurich-based sanatorium, promoting it as a meal to support overall wellness and natural healing. The dish grew in popularity beyond the clinic, and over the decades, variations with fresh fruit, yogurt, and seeds evolved. Singapore: Kaya toast Kaya toast is often served with eggs and coffee in Singapore – Photo courtesy of Singapore Tourism Board In Singapore, kaya toast is a breakfast specialty and an afternoon snack. It's made with two slices of toasted bread filled with butter and kaya, a sweet coconut jam, and often served with coffee and soft-boiled eggs. It's believed that Hainanese immigrants created the dish, adapting British-style toast with local ingredients, while working on colonial ships during the Straits Settlements era. After settling in Singapore, many Hainanese opened kopitiams — coffee shops that began flourishing after World War II — where kaya toast became a signature offering. Advertisement United States: Eggs Benedict Eggs Benedict is a breakfast and brunch staple – Photo courtesy of Waldorf Astoria New York Found on many hotel and restaurant menus across America, this classic dish consists of two halves of an English muffin topped with Canadian bacon or sliced ham, a poached egg, and hollandaise sauce. This dish has two origin stories, both beginning in New York City. Storied steakhouse Delmonico's lays claim to creating the dish in 1894, when Delmonico's chef Charles Ranhofer named the dish after Mrs. LeGrand Benedict, a longtime customer who once asked the kitchen to make her something new. Another story involves stockbroker Lemuel Benedict, who claimed it was invented for him at the original Waldorf Astoria in 1894. Being hungover, Benedict ordered eggs, bacon, buttered toast, and a pitcher of hollandaise sauce. Wherever it came from, it's still one of the most essential breakfast and brunch staples today. Scotland: Haggis A typical Scottish breakfast often includes haggis – Photo courtesy of VisitScotland A proper Scottish breakfast contains similar foods served in Great Britain and Ireland, but includes specialties such as Lorne sausage, Tattie scones, and black pudding. Then there's haggis, a savory pudding made by blending sheep's heart, lungs, and liver with a medley of grains and spices, then stuffed into the sheep's stomach to be cooked. Today, it's mostly cooked in a synthetic sausage casing. However, its origins in Scotland go back to ancient times. Advertisement Malaysia: Nasi lemak Malaysians kick of their day with this coconut and pandan-flavored rice – Photo courtesy of Tourism Malaysia / Los Angeles A typical Malaysian breakfast includes nasi lemak, rice cooked in coconut milk and pandan, making it richly flavorful and fragrant. It comes with a spicy chili condiment, sambal belachan, and other accompaniments like roasted nuts, a wedge of a hard-boiled egg, dried and salted anchovies, and sliced cucumbers. Peru: Pan con chicharrón Pan con chicharrón fuels many weekend mornings in Peru – Photo courtesy of PROMPERÚ A beloved sandwich and a traditional weekend breakfast item in Peru, the pan con chicharrón features marinated and crispy pork belly accompanied by slices of fried sweet potato known as camote. It's topped with zarza criolla — a refreshing salsa made with red onions, lime juice, cilantro, and a touch of rocoto chili. Served on crusty bread, it's often paired with coffee or fresh juice. While the exact origins of pan con chicharrón in Peru remain uncertain, it's believed to have become popular during the colonial era, influenced by Spanish culinary traditions that favored pork. Regional variations of pan con chicharrón reflect Peru's diverse geography and cultural traditions. Jamaica: Ackee and saltfish Ackee and saltfish, a breakfast favorite, is Jamaica's national dish – Photo courtesy of The Jamaica Pegasus Hotel This traditional meal combines salted codfish with ackee and is considered Jamaica's national dish. When cooked, ackee, a creamy yellow fruit, resembles scrambled eggs in texture. Advertisement It's typically sautéed with onions, bell peppers, tomatoes, garlic, and Scotch bonnet peppers, creating a savory and slightly spicy flavor profile. Ackee and saltfish usually comes with sides such as festival (a traditional type of fried dough), boiled green bananas, or breadfruit. Saltfish is also part of signature meals in other Caribbean destinations, including Saint Lucia's green figs (green bananas) and saltfish. Costa Rica and Nicaragua: Gallo pinto Gallo pinto, a savory rice and beans dish, is the star player in Costa Rican breakfasts – Photo courtesy of Hotel Three Sixty Consumed mainly in Costa Rica and Nicaragua, this nourishing breakfast dish involves a mix of rice, beans (commonly black in Costa Rica and red in Nicaragua), and chopped up bits of onion and bell peppers. Enhanced with garlic and cilantro, this mixture gets plated with fried and scrambled eggs or avocado. In Costa Rica, it comes with a popular bottled condiment called Lizano Salsa Sauce, whose taste is similar to Worcestershire sauce. Advertisement Mexico: Chilaquiles Red or green chilaquiles is a staple breakfast dish in Mexico – Photo courtesy of bonchan / iStock Via Getty Images
