This morning I woke up, after a beautiful birthday party last night, and after watching an edition of Master Chef, where one woman made a form of Eggs Benedict that put the flavor into my head, I decided to eat Eggs Benedict. However, I kept in mind the Baskin Robbins Chocolate Chip Mint Fudge Cake I ate the night before, plus the ‘more than one’ glass of wine and who knows what else…. lol …… I decided I wanted all the satisfaction without all the calories.
So here’s what I did:
I took some bread and tore it into pieces on the bottom of the ramekin. Next, I took some Turkey/Apple Sausage from a very clean company that makes it without chemicals…. and crumbled that on top of the bread.
And last, but not least, I topped it with 2 perfectly poached eggs, sprinkled with Thyme.
Before I show you the real results, I want to tell you about my process.
When you crack an egg, crack it into a ramekin or small bowl, to guarantee an egg ‘in tact’.
When you get water to come to the boil, make sure you have both salt (to flavor the egg and make the water boil faster) and Vinegar (to keep the white on the yellow of the egg).
The key here is to swirl the water once and drop each egg in. Then, half way through, to move each egg so that it is not sticking to the bottom of the pan.
Traditionally Eggs Benedict has a sauce. But what better a sauce than the yoke itself?
Ready to see it?
YES CHEF!
Here ya go!
Ooooohhhh, baby. That was some ‘after birthday’ breakfast! And I used 1/4 of the bread, half the turkey sausage and I’m left with two beautiful eggs on top, with a lemony Thyme that mixes with the runny yoke that’s just delish. Yes. It’s a ‘dish’ that’s de-lish!
Happy Eating,
