Sunday, April 25, 2010
. . . Burgers and Benedict
Continuing: After resting from the baking, I used two of the brioche rolls for burgers Saturday evening. Used grass-fed chuck from Slanker Farms, boned and ground by yours truly. Charbroiled to a medium rare (you can safely do this if you grind it yourself) on brioche bun. A little lopsided because of my imperfect slicing of bun.
Went over reasonably well.
Split remaining roll, used for eggs benedict Sunday morning - half bun plus oven-dried tomatoes, seared house sausage, poached egg, hollandaise.