gyros breakfast

Well, here we have it, four present obsessions at once. New American breakfast featuring an absence of grain, nineteenth in a series; thin slices of meatloaf with pretensions of being gyros and doing a darn good job of it too; Hollandaise sauce just for fun of it and in imitation of eggs Benedict instead of the expected tzatziki, and made with a portion of coconut oil in place butter and with a touch of Worcestershire aaaand properly capitalized in due respect to Holland, pfffft; with a poached egg on top. POW! A party right there.

Poached eggs take a bit of technique. I am now sufficiently confident to show it.

I think the trick is both vinegar and salt. I've found vinegar itself doesn't hold the white together, neither does salt by itself. but both together, BAM ! Dayidiz: albumen cohesion. Oddly, I have only expensive vinegars. Using a tiny shallow pan conserves vinegar. I'm cheap that way.

Man, oh man, sometimes my camera acts up and refuses to do anything. It always freaks me out because there's no clear reason for it and no reliable fix. I noticed something too: it always happens right at the worst possible moment -- right when I'm trying to take a picture.

Butter mixed with coconut oil and heated to melting. Slowly drizzled into egg yolk plus flavorings while whisking. Poured too fast. Failed to thicken. Doesn't really matter because it's to be heated to 145℉ / 65℃ whereupon it thickens like ... thickens like ... pudding! Tangy, eggy, Worcestershire-y pudding.

I really ought to take the bite off these raw onions. I don't know what's wrong with me. All I have to do is rinse them or zap them a few seconds in the microwave, but I never do. Now I have the most obnoxious onion breath. Hang on.

* brushes teeth *

There. Better.