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Hubby and I are working our way through Gordon Ramsay's Masterclass lessons and this morning tried our hand at poached eggs for the first time.  Neither of us are huge fans of runny yolks, but we wanted to stay true to the technique so we went for it!

We mostly eat low-carb, so we gave our toaster away long ago.  I toasted a few pieces of bread in a skillet (I much prefer the texture this method yields, anyway) while Jason cooked a mixture of diced thick-cut bacon and mushrooms.  This bacon and mushroom mixture went on top of each piece of toast and was topped by a poached egg.  


I gotta admit, despite my aversion to runny yolks, it does make for an awful pretty picture!


There were times where the....egginess? hit me a little hard, but for the most part it wasn't as off-putting as I thought it might be.  I think next time we'll use more mushrooms (we accidentally used less than the recipe called for), and add onions (we eat onions in practically everything...).


Now that I know I can make a proper poached egg, I'd really like to try my hand at some variation of Eggs Benedict.  It'd be nice to have a brunch party soon and try some different recipes out on some guests!  


One of the first meals we prepared together for my dad's birthday a few years ago was beef wellington, and it has secured a spot in our "special occasion" repertoire.  We've tried a few different recipes, but this year we used the Ultimate Beef Wellington recipe from Serious Eats (sans foie gras).  We bought a beef tenderloin from our local meat market and had them trim it and tie it with twine. 

Jason seasoned it with salt and pepper....


and seared it in our cast iron skillet.



We worked on the mushroom duxelles....



...and coated the beef in a horseradish/dijon mustard mixture.


Assembling the whole thing can be a little frustrating, but we handled it well.  It's difficult to keep everything (phyllo and prosciutto) tight as you roll it up.



We had a little excess puff pastry when the final layer went on, so I made some cute little goat cheese tarts as an appetizer, and they were promptly gobbled up without photographic evidence. 😋


The end product turned out perfectly - Mom and I preferred the more well-done outer cuts while Jason and Dad liked the rarer middle cuts....


This recipe is such a nice presentation for a special occasion, and a great way to show someone how much they mean to you!  While it seems super-complicated, it's not too bad - it just takes a little bit of planning ahead!


Happy Birthday, Dad!

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