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eggs benedict
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Your eggs benedict looks amazing. Would it be possible to get direction on how you prepared it/recipe?
Sure…it was a while ago, but I think I used homemade whole-wheat biscuits instead of English Muffins (http://www.100daysofrealfood.com/2010/04/08/super-easy-recipe-whole-wheat-biscuits/) and then I put meat on top (you could use bacon, Canadian bacon, proscuitto or even filet mignon), then I put some poached eggs on top of that. To poach eggs you put each individual egg in its own little cup, bring water to a light boil, add some white vinegar to the water and then drop them in from the cups one at a time. You can lower the heat and cover it for 10 – 15 minutes until the desired doneness. Then I found a hollaindaise sauce in Joy of Cooking for the top. You can also use bernaise sauce, which is especially good if using filet. It is a labor intensive, but yummy breakfast!