I promise this will be the last egg-centered recipe for a while. Most Easter weekends, we go visit my parents. Of course, since my ‘testing retirement’ husband is obsessed with building this barn…..
….he wanted to have Friday and Saturday to work on it. Whenever we do stay at home for Easter, I make a nice brunch after church. I mentioned a number of frittata recipes, and Matt just couldn’t get excited about them. “What I could get excited about,” he says to me, “is Eggs Benedict.” Ugh. The thing is, I’m a bit intimidated by poached eggs. I’ve never made them. I’ve watched chefs do it on television, and they always make it look so easy. But there’s something about dumping an egg in a pot of swirling, simmering water that seems hard to me.
My grandmother made poached eggs every morning by using this metal apparatus that she set down in a pan over some simmering water, and they always turned out beautifully. I went searching and found this:
I do need to add that while my Candy Bar Cake tasted delicious, it looked less like a candy bar and more like the thing floating in the pool in the Caddyshack movie.