Poached Eggs with Dill Hollandaise SauceTo poach, or not to poach? That is the question….

Poached Eggs with Dill Hollandaise SauceTo poach, or not to poach? That is the question….Okay, perhaps the Prince of Madness (that’s Hamlet I’m referring to… No, not you, Sheogorath, Daedric Prince of Madness. Spare us the perils of the wabbajack for another time) wouldn’t have eaten poached eggs for breakfast. After all, it’s not exactly a Danish dish. BUT, the Danes are known for their wonderful use of dill. Might I add how much I love dill? Let it be known: I kind of add it to everything. No biggie.Aside from the wonderful dill hollandaise sauce and the implicit perfection of a poached egg, I found that, quinoa with sauteed spinach and fresh herbs paired quite well. Of course you could simply place the eggs atop a slice of bread, but I was feeling daring this morning. It turned out to be quite the night, here at The Drunken Sheep… what with all the hobbits boozing around, the lot of ‘em! Lets just say this is the cure to the ultimate hangover. Need I say more?Anyway, if you’d like the full recipe, click “Read More”! Poached EggsIngredients: 2 eggsPreparation:If you’d like to learn how to poach an egg, i found this website to be very helpful.Dill Hollandaise SauceIngredients:1 egg yolk1 tsp lemon juice1/6 cup melted butter¼ tsp mustard1 generous pinch of dillA sprinkle of cayennePreparation:Whisk the egg yolk and lemon juice together in a small bowl until the mixture is thickened. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and mustard. Continue to whisk. Remove from heat, Stir in cayenne and dill. Cover and place in a warm spot until ready for use. Quinoa with HerbsIngredients:1 cup cooked quinoa1 tbs olive oil1 lightly packed cup of spinach1 sprig of fresh rosemary, finely chopped1 sprig fresh fennel fronds (or dill!)¼ cup chopped onionPreparation:1. While the quinoa cooks, add the oil to a saute pan and cook the onions until they turn translucent. Add in the spinach and cook until wilted.2. When the quinoa is ready, mix in the spinach/onion mixture and the fresh herbs. Of course if you don’t have quinoa, do not fret! Toasting a sliver of bread and placing the eggs with the sauce atop will do just as well. And remember, there is no such a thing as too much dill! Mmmm… -- source link

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