Baking in a foreign country is a crash course in language and food culture. Namely, it seems that vanilla extract and baking soda aren’t used in Dutch baking. I even tried to find vanilla extract at the expat grocery store, but they only had imitation. For shame.
Brought a bit of America to the Netherlands. I made eggs benedict for some friends and introduced them to mimosas. I couldn’t find English muffins here, so I had to use rolls. The vegetarian version had arugula and avocado instead of ham. This was also the first time that I actually used poached eggs instead of eggs over easy. I used the microwave hack from The Kitchn / Apartment Therapy and it worked perfectly.