Saturday, December 19, 2009

Amazing Eggs Benedict

As promised, my husband whipped together an incredible breakfast this morning using the leftover beurre blanc sauce from the other night. He added an egg yolk to it and whisked it while heating up the sauce. After letting it cool a bit to thicken, he poured it over two perfectly poached eggs, stacked beautifully over slices of bacon and spelt toast. Next to that, fried potato cubes and onions leftover from the chowder last night.

I've always been a breakfast fan. Eggs benny is on the top of my list. No restaurant could ever compare to this morning's creation. That velvety sauce is to die for. A bit of tarragon and this dish is magical.

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