A welcomed variety of simple dressings to replace Hollandaise sauce.
Fuss free, cold prepared sauces make Eggs Benedict light and unique.

It's that time of the year again when green hues are abound.
The Saint Patrick's parade is on its way.
With all that standing and cheering…we better eat ahead of time.

Other than heading for the nearest Irish pub…
why not make a real quick brunch before you skip out.
Maybe make it a little more special and invite some friends.
A table setting dedicated to the event will certainly impress.

This was one of my Mom's table setting for the occasion.
She doesn't do anything halfway…always an inspiration.
Offering eggs Benedict will surely get you well deserved points.

Here is my basic recipe with the addition of three cold prepared sauces.
No one will stop you from making Hollandaise sauce if you so desire.
I do, however, suggest to try these out to relieve you from some stress.

One more suggestion. 
In case the task of poaching eggs doesn't appeal to you…
here's one more shortcut on getting similar results:
In a saucepan, cover the eggs with water.  Bring to a boil.
Then, immediately remove the pot from the heat and cover for 5 minutes.
At this point, pour cold water over the eggs to stop the cooking process.
Crack the eggs and gently scoop out the egg over the chosen layers on the toasted bread.

No one will complain about the shortcut…delicious and appreciated.

(recipe for 2 servings)

INGREDIENTS in common:
(American / Metric measures)

. 4 large eggs
. 1 Tbsp. (15ml) white vinegar or lemon juice
. 4 slices of toasted bread (your choice of regular or rustic type)
. light spread of Dijon mustard (for bread)


Sauce topping (mentioned below):
1. Prepare all ingredients for the desired sauce in a small bowl and set aside.  To be whisked right before serving.
Preparing toasted bread and spread:
2. Toast the bread slices.  Spread a small dollop of Dijon mustard evenly on each slice.  Place the other desired layers (ex: ham, salmon etc...). Set aside.

Poaching eggs:
1. Use two small bowls to place your initial cracked eggs.  Set aside.
2. Fill a medium saucepan halfway full with water.  Add the 1 Tbsp. (15ml) of vinegar and bring it to a boil.   Afterwards lower the heat to MEDIUM to hold a gentle, rolling boil.
3. Before adding the cracked egg, swirl the water and then immediately slip the egg into the water.  Then, about 1 minute later, add the second egg.  Meanwhile, keep an eye on the first egg as it slowly envelops itself and starts lightly rising to the surface. A soft set appearance should be evident.
4. Using a slotted, spoon ladle, pick up the poached egg and gently leak out the excess water to then gently place it onto the prepared bread.   REPEAT the same process with the remaining eggs.

. Once the poached eggs are all placed onto their bread slices, either pour the sauce directly onto the egg OR  place the sauce into individual ramekins so that it becomes more personally individualized.
. When ready to serve, make a small cross cut on top of egg so that the yolk slowly gushes out. 

From the super easy to the lightly time consuming…
here are 3 of my favourite cold prepared sauces:

White Balsamic Olive oil Basil sauce
All on toasted, rustic bread slices, layered with a base of cooked ham.

. a drizzle of e.v. Olive oil
. a drizzle of White Balsamic vinegar
. fresh basil (or other herb), chopped
. generous pinch of sea salt
. generous pinch of granulated garlic powder


Yogurt-Dijon-Caper-Maple Syrup sauce
All on toasted, rustic bread slices, layered with a base of Smoked Salmon.

. 1/2 cup (125ml) plain yogurt (2%+ fat)
. 1 tsp. (5ml) capers, crushed
. 1/4 tsp. (1.25ml) sea salt
. 1/4 tsp. (1.25ml) granulated garlic powder
. 1 tsp. (5ml) Dijon mustard
. 1 tsp. (5ml) e.v. Olive oil
. 1 tsp. (5ml) lemon juice
. 1 Tbsp. (15ml) Maple syrup


Parsley Oil sauce over a...
layer of Hummus, topped with Sauerkraut

All on toasted, rustic bread slices…garnished with roasted nuts.

. spread of Chickpea Hummus (or similar)
. 1/2 cup (125ml) Sauerkraut (or pickled cucumber)
. a generous pour of prepared Parsley oil sauce
. 1/8 cup (30g) roasted almonds, crushed (garnish) 


Here are 2 other cold sauces that were mentioned in a past posting:
- Caper Cucumber Yogurt sweet/sour sauce
- Red roasted pepper Eggplant Yogurt sauce

Also, if so desired…here's a super easy to make warm sauce:
- Butter-Olive-Lemon-Caper-Maple Syrup sauce

This year’s Montreal’s St. Patrick’s Parade marks the envied 196th edition.
We are so proud to have the title of the longest running N. American St. Patty’s parade.
Parade starts at 12 p.m. on Sunday March 17th, 2019 and generally runs about three hours.
The location is downtown…starting at the corner of du Fort street.
It gradually heads east along Ste-Catherine street to then wrap up at the corner of Metcalfe.

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 for...you 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 recipe...run to the store...you'll thank me later.