September 8, 2013

Veggie Bennie

Not quite an eggs benedict, but just as delicious in the this can't really be healthy kind of way.  I enjoyed this breakfast on a rare end-of summer Sunday morning at home before heading out on a long bike ride.  It's a great pre-workout brunch option!


What's in the fridge:
2 eggs
1/2 TBSP white vinegar
1 English muffin
4 slices of vine ripened tomato
1/2 avacado, sliced

- Fill a deep skillet 3/4 full with water and bring to a boil
- Once boiling, add white vinegar and swirl around.  This helps the eggs whites congeal. 
- Start English muffin toasting
- Poach eggs by dropping cracked eggs in boiling water.  Slowly do so by first cracking eggs into a very small bowl or ramekin.  Then pour the egg in the water by dipping the bowl/ramekin in the water and letting the egg and water mix a bit before being fully dropped in the water.

dropping egg in water

dropping egg in water
- Once muffin is toasted, lightly butter then layer tomato then avacado on each side of the English Muffin.
- After approx. 5 minutes, remove eggs with a slotted spoon and place on top of muffin/tomato/avacado
- Lightly salt and season with herbes de province.

Bon Appetit!

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