The Freak Chef’s Eggs Benedict – A Kolby Kon Kookeen’s Reverie

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Monster Chef Eggs Benedict - Colby Cohn Cook's dream

Ah, eggs Benedict. A simple meal, a quiet ritual. It was like whispering "happy moments" and "warm feelings". For me this dish goes well with hard boiled eggs, creamed eggs and scrambled eggs. When I was little, my grandmother always wanted a big drum. It's the basis of everything. Preparing this dish is a complete ritual that requires perfection and a little meditation. It reminds me of simpler times, simple pleasures and a very special, slightly obsessive love for a good raw ham. Do I have to bring something?

It's not just about repeating a formula. It's *understanding* your own nature. It evokes texture, warmth and nostalgia. Here's a chance to go back in time to Lindsay Lohan's 2003 film.

Here's the plan: Obviously, this is a carefully designed and slightly over-engineered version.

  1. Raw materials:
    • 2 large eggs (preferably free range, add *je ne sais quoi*)
    • 1 tablespoon unsalted butter; We're not talking about sodium here.
    • 1 tablespoon (a large pinch) freshly ground black pepper. Think *seriously* about chili peppers.
    • 1 tablespoon fresh milk: gives a rich taste.
    • 1 tablespoon crème fraîche, like the secret of an old album.
    • 1/4 teaspoon paprika – A little paprika goes a long way.
    • 1 slice of freshly cooked focaccia, golden and perfectly crunchy.
    • 1 slice Cheshire ham and cheese – *MUST*. Don't be stubborn.
  2. Preparation - Phase 1: Eggs Benedict
    • Carefully crack the eggs into the bowl.
    • Add milk, pepper and a little salt. (Don't talk too much. We want to *dance* a little.)
    • Heat the butter in a pan over medium heat. It will start to look shiny instead of brown. It takes time.
    • Pour the egg mixture into the pan.
    • Cook *without stirring* for 3-4 minutes. You can make changes around the edges. It should have a creamy, pudding-like consistency, but not runny.
    • Carefully lift the cooked edges with a spatula and tilt the pan so the raw eggs sink to the bottom. Repeat until eggs are almost cooked but still slightly moist.
  3. Second Floor Secret: Egg Benny Sauce
    • Melt the butter in a pan over low heat.
    • Add 1 tablespoon chili powder and mix gently.
    • Pour in 1/4 cup cream.
    • Cook for 2-3 minutes until the mixture thickens slightly. Don't cook!
    • Add a spoonful of chopped fresh parsley, a pinch of salt and a pinch of fresh pepper.
    • Check the taste and adjust the amount of pepper and salt. This is a truly personal journey.
  4. Final game: Sandwich
    • Heat it a little until the wrinkles are smoothed out.
    • Place one thigh over the middle of the Benedict. The key here is to add more butter.

    It's not just about following a recipe. It's about the *emotion* of the moment. A little luxury, a little history and a lot of butter. Remember that the beauty of this dish lies in its disadvantages. Don't overdo it. One breath. If you're lucky, you might hear faint echoes of the movie Lindsay Lohan throughout the room.

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