Now that I work in an office instead of a kitchen, cooking options are limited. This edition of You Can Do This is here to address just that. Using only what’s available in my current office, I wanted to tackle dishes that seem out of reach. First up, eggs Benedict.
This is for anyone who has to skip out on brunch plans because they’re working on the weekend, and it’s the perfect way to put that one person showing off their office avocado toast like it’s the second coming in their place.
First, blanch the spinach. To do this, tightly pack a glass with spinach and a dash of salt. Fill it with hot water tap from the coffee machine and stir. When the spinach changes color, drain and drop into an ice bath so it stops cooking. Drain the water, and set the spinach to the side.
Next, take two ceramic bowls and fill with one with about a cup of water and a dash of salt. Crack a single egg into the bowl, and make sure the water line is above the egg. Take the second bowl and set it on top like a lid, then microwave anywhere from 1 to 1:30 minutes, until the white is completely set. Remove the egg with a spoon and reserve on a paper towel–lined plate. Repeat this process with the second egg.
Toast an english muffin and two slices of Canadian ham in the toaster oven, and get to work on the hollandaise. Melt the butter in a bowl, and slowly drizzle into egg yolks in a steady stream. If your office doesn’t have a whisk or a stick blender, you can use a milk frother to emulsify the butter and egg yolks. Add lemon juice, salt, and cayenne to taste. To finish the sauce, pop it back in the microwave for 10 seconds, and then whisk thoroughly. Repeat this process once if necessary, but don’t overdo it. Too much time in the microwave will cause the sauce to break.
Plate it all up. Take a slow stroll through the office, basking in the glory of knocking your co-worker’s Avo Toast off its pedestal. For a step by step walkthrough, check out the full video above.