The speaker shares a recipe for a "big and bold" breakfast inspired by their time living in France. The dish consists of merguez and Fontina stuffed croissants, served with boiled eggs, anchovy butter soldiers, and Sourdough toast. The speaker then shows how to make a classic eggs benedict with a twist, using crispy Parma ham instead of bacon and a homemade hollandaise sauce. They provide tips and tricks for cooking each component, including how to boil eggs to the perfect doneness, how to make a smooth and creamy hollandaise sauce, and how to toast English muffins to prevent sogginess. The final dish is a decadent and delicious breakfast treat that's perfect for special occasions.
Here are the key facts extracted from the text:
1. The speaker lived in France for three years.
2. The speaker used to treat themselves to a big and bold breakfast twice a week while living in France.
3. Merguez sausage is a very spicy sausage that doesn't need any help or chili, just a touch of salt and pepper.
4. Garlic can be added to a pan with merguez sausage for extra flavor.
5. Parsley stalks can be used for flavor during cooking, but the leaves should be added just before serving for maximum color and fragrance.
6. Croissants can be used to mop up flavorful oil from a pan.
7. Fontina cheese is a good choice for grilling because it's rich and can be shaved thinly.
8. Anchovies are a natural flavor enhancer and can be used to add flavor to various dishes.
9. Anchovies can be blended with butter to create a smooth paste.
10. Sourdough bread is a good choice for making toast.
11. To softly boil an egg, place it into the water gently on a spoon and cook for 4.5 minutes.
12. The secret to a great eggs benedict is in the hollandaise sauce.
13. Hollandaise sauce can be made by melting butter and whisking it with egg yolks, tarragon vinegar, and salt and pepper.
14. Using a big balloon whisk can help incorporate air and prevent the mixture from separating.
15. Leaving the hollandaise sauce to sit over a warm water bath can help keep it at room temperature.
16. English muffins are a good base for eggs benedict, but Parma ham can be used instead.
17. To poach an egg, crack it into a whirlpool of water and cook until it rises to the surface.
18. Excess egg white can be removed from a poached egg by gently lifting it out of the water.
19. Poached eggs can be drained on tissue paper to remove excess water and prevent the muffin from getting soggy.