Barely Eggs Benedict
Eggs Benedict is a classic breakfast that is so delicious, we don’t care about the calories or amount of butter involved. When you want one, you know what you’re getting yourself into. For some of us, if we could, we would eat it every day. But in most cases, that just isn’t really an option when trying to maintain a balanced diet.
The other day, I was really craving an Eggs Benedict. That said, I didn’t have all of the ingredients required to make one. (Probably for the best!) So, I improvised with what I had in my kitchen. Instead of an English muffin, I had a few slices of Cape Seed. Instead of hollandaise, I had a choice of Havarti (for a minor indulgence!) or Feta cheese. I added a few other personal taste flourishes and was extremely satisfied with my creation!
Below is the recipe for my “Barely Eggs Benedict.”
One slice of Roma tomato (optional)
1 slice COBS Cape Seed bread
1 slice of cheese (feta, cheddar, or Havarti)
1 tsp mayonnaise
Poach one egg in boiling water until cooked to desired runny-ness. (Standard is somewhere between soft and medium.) Meanwhile, toast slice of COBS Cape Seed bread. When finished toasting, spread on mayonnaise. Add slice of tomato. Place egg on top of tomato and cover with cheese. If you would like the cheese to melt a bit, broil in oven for one minute on top rack (not too long, or you’ll over-cook your egg!) Last but not least... enjoy!
How have you made some of your favourite dishes creatively healthy?