Sunday, February 27, 2011

Eggs Benedict

With a few molasses rye rolls leftover from last night's dinner, I thought I would make eggs benedict for breakfast, well, my version of eggs benedict anyway.

Here's the benedict formula: bread base + protein/flavor layer (sometime I skip the ham and use sauteed spinach and mushrooms) + poached egg + hollandaise sauce.

Today I did two versions...one of the boys and one for me.

molasses rye roll + Canadian bacon + poached egg + hollandaise sauce



molasses rye roll + smoked salmon + poached egg + hollandaise sauce + capers

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