Eggs Benedict turns to Eggs 'Benny' through my eclectic cooking style.
Although unconventional, two flavourful and unusual sauces are paired with this classic.

Other than a richer Hollandaise sauce on your eggs Benedict...
how about lightening things up on this dish?

Maybe, Easter Monday may just be a...
wonderful occasion to use those leftover eggs?

I've made countless variants of Eggs Benedict dishes.
Usually with successfully poached eggs ;o)

 However, of course, the one time I scrambled them, was when I last hosted my parents.
Some of you may recall my small poaching mishap that took place at our pre-Valentine brunch.
It happened when I had decided to detour on my fool-proof way of egg poaching.
This other chef's method...turned out to be a big mistake in my kitchen.

Next time I'll definitely stick with my tried and true methods.

There was one clear lesson from that experience...
never again to try something new when hosting.

Now, for the classic dish which...
I've baptized as Eggs 'Benny'.

Here's how I prepare at least two versions:

Besides the eggs of course, the one ingredient...
I never leave out , is a quality Dijon mustard.


I'll always use a variation of favourite grain breads.
A selective bedding of either:
 ham, bacon, smoked salmon or steamed and roasted vegetables are the stars.

I've come up with two very flavourful yogurt based sauces.
They contrast nicely in texture and taste for a wonderfully delicious light topping.
Ingredients in common
. 4 large eggs
. 1 tbsp. (15ml) white vinegar or lemon juice
. 4 slices of toasted bread (your choice)
. Dijon mustard (for spreading on bread)
Eggs Benny a.k.a. Eggs Benedict
Smoked SALMON,
tomatoes and black Olives with a
Caper Cucumber Yogurt sweet/sour sauce
serves 2 persons

Click HERE for PRINTER version of this RECIPE

INGREDIENTS for sauce:
(American / Metric measures)
. 1/2 cup (125ml) plain yogurt (2%+ fat)
. 1/2 a small 'baladi' cucumber, shredded
. 1 tsp. (5ml) capers, squashed
. 1/4 tsp. (1ml) sea salt
. 1/4 tsp. (1ml) 'fleur d'ail' (garlic flower)
. 1 tsp. (5ml) Dijon mustard
. 1 tsp. (5ml) extra virgin Olive oil
. 1/2 tsp. (2.5ml) lime or lemon juice,
. 1 tsp. (5ml) maple syrup

. a handful of pitted black olives, sliced (garnish)

Note: Preparation method follows below after the second sauce option.

Eggs Benny a.k.a. Eggs Benedict
Maple Syrup HAMfresh 'Tuma' cheese, 
Tomatoes and roasted Almonds with a
'Pindjur' or Red roasted pepper Eggplant Yogurt sauce
serves 2 persons

Click HERE for PRINTER version of this RECIPE

INGREDIENTS for sauce:
(American / Metric measures)

. 1/2 cup (125ml) plain yogurt (2%+ fat)
. 1/2 cup (125ml) 'Pindjur' *
. 1/4 tsp. (1ml) sea salt
. 1 tsp. (5ml) extra virgin Olive oil
. a handful of fresh leaf herbs (basil or flat-parsley), chopped
. 1/8 cup (30g) roasted almonds, crushed (garnish)

* 'Pindjur' purée spread...
a Turkish condiment consisting of a few very simple ingredients:   roasted peppers, eggplant, onions, tomato paste, sunflower oil, vinegar, garlic, spices and a touch of sugar.   This incredibly versatile product is mostly found in Middle Eastern stores and also in the Ethnic sections of some regular grocery stores.



. Pick the sauce of choice.  Except for the garnish, mix all the ingredients at once in a small-medium bowl.  Set aside until ready to serve.

...Poaching eggs and preparing the bread:
. Fill a medium saucepan half way full with water.  Add 1 tbsp.(15ml) of vinegar and bring to a boil.  Afterwards, the heat should be lowered to gentle rolling boil.
. Break the 4 eggs and slip them one at a time into the simmering water.  Leave 30 seconds in between each addition so that the water can have a chance to get warm again.  Finish poaching the eggs for about 3 more minutes in order to realize soft-set eggs.
. In the meantime, toast the 4 bread slices of choice to desired texture. Spread a dollop of Dijon mustard evenly on each slice.  Set aside.
. Using a slotted ladle spoon, pick up the poached eggs one at the time and gently place them on the prepared wire mesh covered with a paper towel.

. Place your choice for the next layer to be placed on the Dijon.  Remember, whether it would be ham, smoked salmon or veggies...let your creativity lead the way.
. Place poached egg over top.  Make a cut on top of the egg so that it gushes out of its cocoon.
. At this point, the sauce can either be poured directly on top of egg OR served into two individual ramekins so that it becomes more personally individualized.
. Garnish with roasted nuts, parsley or sliced pitted olives.  Serve and enjoy.


I realize that many of you have made an Eggs Benedict with the Hollandaise sauce. 
The next time you crave this dish, I do wonder if you'd be willing to stir your sauce into another direction?
To all who celebrate Easter...
I'll take this opportunity to wish you the best times in union with your loved ones around a celebratory table.

Happy Easter - Buona Pasqua -

Flavourful wishes,

Comments or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new to the'll thank me later. 

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