I guess my fellow blogger Andi and I are on the same page this week. Her recent post is about banana pancakes for a weekend breakfast. I went out for brunch this past weekend and am feeling similarly inspired by my meal to blog about it.
When it comes to brunch, I am generally a carb junkie. I love croissants and biscuits and scones and Belgian waffles. Rarely do I ever go for eggs at breakfast. This particular brunch had an interesting feature: an Eggs Benedict station. The classic Eggs Benedict is served as a poached egg atop a split English muffin with Canadian bacon and Bernaise sauce. The chef at the station had many different variations on the classic, with different sauces like béchamel and mornay and lots of different cheese like sharp Cheddar and Grueyere and veggies such as sautéed mushrooms and carmelized mushrooms that could be added. I had spinach and artichoke spread on my toasted English muffin and topped my poached egg with a thick slice of tomato and a sprinkle of sea salt. I generally don’t care for Eggs Benedict, and this new creation was the best “Eggs Benedict” I have ever had. (I guess that makes me an Eggs Benedict Arnold…I do love silly puns.)
I am thinking that this would be a fun way to entertain brunch guests at home and would be a fun twist on family brunch for Easter morning. Prep veggies and toppings in advance, and make poached eggs on the fly. Poaching eggs is really easy. Here’s how.
Not a fan of poached eggs? Try this scrambled variation: Brunch Eggs on English Muffins.
Learn even more about cooking with eggs for breakfast and brunch.