Eggs Benedict

This is a restaurant classic served with hollandise sauce. My husband is making it much simpler with lot of flavour and a twist! For our chilrden he makes scamble eggs for now and assembles the sandwich the same way.

Put a pan of water to a bare simmer. Add 2table spoons of vinegar and swirl a couple of times with a kitchen spoon. Then, first cracking each egg into a cup, gently drop 4 eggs into the simmering water and cook until just set, 3 to 5 minutes. Watch carefully and remove the eggs when the yolks are still soft, and drain.



Toast English muffins or brioche buns. To prepare our substitution for a hollandise sauce take organic mayoness and mix it with grain mustard and chopped fresh dill. Now for the twist- originally this dish is served with pieces for a crisp beacon, BUT we substituted it with lox-smoked salmon (thanks to Alex, wonderful idea!!!) To assemble, place the English muffins on the plate and spoon over the sauce. Top with the poached eggs then a slice of lox and another spoon of sauce over the eggs.


If you have an extra 15 minutes to spend (or do it at the same time as egg, different pan) we also add a simple side to it. Slice one big onion and start it in a pan with extra virgin olive oil. Once onions are soft add a few chopped tomatoes(no tomatoes on hand- no problem! Substitute with a small can of organic diced tomatoes) to it and continue cooking on a small flame. Add salt and pepper and few rounds of balsamic vinegar, simmer on low for 10 more minutes.

Enjoy and Happy Eating!