First try

What a second post in one day???
Well I decided I would try my hand at poached eggs with hollandaise sauce, it was going to be beautiful, on a croissant and all it's loveliness.

First of all I would recommend using an actual recipe and not throwing one together. So here is what I started off with.

An Egg yolk(that should have been three, some yellow mustard(that should have been Dijon) and some bottled lemon juice. Notice I say some of because measuring is a foreign concept. I added some melted butter to this in the blender and it turned out so bad I couldn't take a picture. I decided to add some milk to bulk up the volume and it turned out ok.
This is my somewhat mutated hollandaise sauce, I liked the way it tasted but it wasn't as thick as I would have liked.

Now on to the poached egg, that was a total disaster, I don't know what happened! I started off with my egg...

It the perfect egg for poaching, before this I prepared my pot of water. It came up to a nice simmer
This is actual simmering, but I can promise you it did simmer!

I started to stir my pot of water to make a little whirlpool and slid my egg in very slowly and.....

It was a disaster, stringy egg whites filling the pot, nowhere around the yolk! (no picture was taken of this disgusting disaster of course) I was embarrassed to say the least. Why? I guess its just my competitive spirit or hard headed-ness.

So I decided to make another egg and just "poach" it in the microwave. No mess, no water, not as good, but still eggy. I put it on the top of my toasty crosiant and covered it with my mutant hollandaise.

I think next time I may practice my poaching techniques before I try this again, I will also try to work on my food photography, so it will get better (I hope :/)