Eggs Benedict turns to Eggs 'Benny' through my eclectic cooking style.
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.
This other chef's method...turned out to be a big mistake in my kitchen.
There was one clear lesson from that experience...
never again to try something new when hosting.
Now, for the classic dish which...
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.
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
tomatoes and black Olives with a
Caper Cucumber Yogurt sweet/sour sauce
serves 2 persons
. a handful of pitted black olives, sliced (garnish)
Click HERE for PRINTER version of this RECIPE
. 1/8 cup (30g) roasted almonds, crushed (garnish)
. 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.
. 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.
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?