It’s time for the weekly cookbook teaser and this week, I am going to show you one of my proudest creations thus far in a four photo love story.
But before we get to the foodie shots, let me give you a brief background on this dish.
Eggs benedict is to brunch as rain is to Seattle. They define each other. They go hand in hand. And I just got an SAT anxiety flashback…so give me a moment to collect myself. How I ever got into college, I’ll never know. Those tests were totally awful. If only they were about chocolate.
But back to Benedict. The most traditional version is made of two, toasted English muffin halves, topped with Canadian bacon, poached eggs, and Hollondaise sauce. It’s like a united nations of delicious.
Of course, other variations exist, like Eggs Florentine (spinach instead of ham), Eggs Montreal (salmon instead of ham), and Eggs Sardou (with artichokes instead of muffins, anchovies for the ham, and truffles instead of Hollondaise), just to name a few.
Which means there is more than enough room for a low sodium version too.
While I’m still working on the name for this dish (Eggs Beatrice? Ten points to whoever gets the nerd reference), I’ve nailed the ingredients. So as I brainstorm for an appropriately sassy title, feel free to oogle over the photo flirting below.