Okay, this was a fiasco, but a very delicious fiasco. I don't really like cooking things in plastic wrap, but I poached the eggs for 4 minutes and they seemed done. Unfortunately, when I opened up the wrap, the eggs fell apart-- they were not cooked enough. Since the oil was already hot, I stirred together the undercooked eggs, some of the egg for the coating, and a bunch of breadcrumbs, then fried the mess as fritters. They were really good, although the meat was spread a bit thin.
I see from the recipe reviews that someone else had the same problem. I think this might be one of those cases where the egg temperature makes a big difference-- straight from the 'fridge eggs may not come to temp fast enough.
The salad was excellent too-- I don't know what kind of greens these are, as they came in my CSA box, but they were just right with the rich, eggy dressing. I loved the anchovy too-- next time, more anchovy! Actually, next time I will just make the Classic Eggs Benedict-- less messing around, perfect results, and completely delicious. I vote for the Classic.
