Both of which, incidentally, cost very little.
Last night, after watching Iron Chef America, I suddenly had an impulse to exercise my culinary creativity. (I spent the 20 minutes before bed thinking about what I can make for breakfast).
I’ve decided to work on an improvised, healthier version of eggs benedict, both to save my heart from artery-clogging hollandaise sauce and to use up all the vegetables still sitting in my fridge.
It’s basically an open-faced sandwich. Crust-less, toasted wheat bread with cucumber slices, julienned carrots, caramelized onions, and apple-smoked chicken sausage, topped with a poached egg.
(Below is what it looks like before the eggs are placed on top)
The taste was pretty good, and the veggies made me feel good about my meal. I made four of these little “eggs benedicts” for boyfriend and I, and they are all gone now.
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You are killing me here. TOTALLY killing me
I just ate 2 poaches eggs for dinner with some smoked salmon. DELISH!
I’m going to have another two tomorrow…. I only wish I remembered to buy some tomatoes or something, so they ooze all over a fresh, crisp slice.
You are killing me!!!! I swear between your posts & Twitter I am craving this dish.
And naps rock!
Beautiful! The first breakfast we had in Maine was eggs Benedict with lobster beneath and I thought the whole thing looked so impressive! Well done!
Aw thanks for the encouragement guys.
I appreciate it.
@FB – smoked salmon is my default meat to go with poached eggs. Yum, right?
@Marisol – You can do this with anything you have in the fridge… runny yolk makes everything better.
@Shannalee – I’ve had Eggs Benedict with crab cake before, so delicious. Lobster sounds super good too.