At our house Saturday Morning Breakfast are a thing of the past. I suppose that’s what happens after you start having kids. Breakfast in our house usually consists of fruit, cialis buy troche microwave eggs and powdered cocoa. Our almost two year old just doesn’t have the patience for eggs cooked in a pan. We can’t all do it like Bobby Flay does at his house during Brunch at Bobby’s.
So it was to my delight and surprise that our son slept in this morning, viagra there ate his breakfast like a champ and then proceeded to quietly play with his own kitchen, which allowed Mama her own time to play in her’s!
My husband will tell you when I get the chance to play in my kitchen with the radio turned up, crazy things can happen. I’ve never professed to be a clean cook but I am working on it. It’s just that I get so excited to master a new skill, or attempt something new and different. Dishes are never new and different. Unless you just bought them, haha! Today was a good day, I mastered a new skill and cleaned the kitchen as I went along!
Anyways, today’s recipe falls under the category of: winner, winner eggs Benny dinner, er, breakfast… Even if my husband took one look at the Avocado on the Benny and said: “I’m not sure that Guacamole is gonna work with this…” He ate it, and his words and didn’t come up for air until his plate was clean. I barely had the heart to tell him Guacamole is what it becomes after you mash it with garlic and onion and jalapeño!
So here’s my recipe for a southwest twist on Eggs Benedict. Enjoy!
P.S.- I know Sriracha comes from Asia but in the Hollandaise it tastes like the flavors of the American Southwest.
Southwest Eggs Benedict
3 egg yolks
1 stick melted butter; milk solids separated
1-2 tsp Sriracha sauce
juice of half of a lemon
salt + pepper
1 English muffin, toasted
2 pieces of crispy bacon
Melt one stick of butter in a sauce pan over medium heat. Skim off the milk solids and discard. Slowly, while whisking constantly add 1 egg yolk at a time, alternating adding the lemon juice until the sauce thickens. Add the Sriracha sauce and whisk. Add salt and pepper to taste. Remove from the heat.
Simmer 1 quart of water in sauce pan and add 1 tbsp salt and 1 tbsp white vinegar.
In a pan set over medium low fry bacon until bacon is crispy and browned. Remove from pan and drain on paper towel. Split and toast English muffin.
Create a whirlpool in the simmering water and place one egg at a time into the simmering water. Cook each egg for 1-3 minutes or until the white is set. Remove with a slotted spoon and drain on paper towel. Repeat with the 2nd egg.
Place two pieces of bacon onto each half of the toasted English muffin. Slice up the avocado and add 2-3 slices on top of bacon. Top each half with a poached egg. Top each poached egg with the hollandaise sauce. Serve immediately.