Huevos Benedict

This is my current favorite weekend breakfast. I shouldn’t really call this Eggs “Benedict” because the only thing my version has in common with the classic are eggs and English muffins. But, if you didn’t know, Hollandaise sauce is really complicated to make, and when I wake up hungry, there is no way I’m in the mood to “vigorously whisk” some egg whites and break out the double boiler. I guess my version is a cross between Eggs Benedict and Huevos Rancheros….and it is a winner.

1 English muffin, halved & toasted
2 eggs, cooked sunny-side up
1 handful of spinach, sauteed
1/4 c. salsa
2 tbsp feta

1.  Lay English muffins face up on a plate.
2. Top with spinach, eggs, salsa, and cheese.

To save myself from cleaning up extra pans, I cook my eggs on one side of a large skillet and saute the spinach in a tiny bit of olive oil on the other side. You could do all kinds of things to this recipe like swap out the feta with any type of cheese you have on hand; add some bacon; use kale instead of spinach; add a few sliced tomatoes and avocados. Imagination is your friend in the kitchen – embrace it!

….another variation with bacon & green onions

I’m always on the lookout for creative breakfast dishes. What’s your favorite?


6 responses to “Huevos Benedict

  1. That looks great. I love hollandaise, but you’re right it isn’t quick.

  2. Right?! Hollandaise is on my “learn to make” list, but I haven’t gotten around to it yet!

  3. The food looks amazing! I better go and get some breakfast

  4. …most important meal of the day!

  5. Just a heads up, you use egg yolks in a hollandaise sauce, not egg whites. It would be something completely different with egg whites.

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