Prep Time:
10
Cook Time:
20
Servings:
4 to 8
Eggs Benny
Ingredients:
- 4 Large Eggs
- 1⁄2 tsp Vinegar
- 4 English Muffins
Directions:
- Bring 2-3” of water to boil in a skillet add the vinegar and turn down to a simmer. This will be used to pouch the eggs once the sauce is made!
- Toast the english muffins. Pouch the eggs to desired doneness (soft, medium, hard). Place 1 or 2 halves of the english muffins on a plate, add any extras you choose, followed by an egg. Top it off with the hollandaise sauce, and enjoy!
Optional extras
Ingredients:
- Sautéed mushrooms
- Asparagus
- Cheese
- Bacon
- Ham
- Smoked salmon
Hollandaise Sauce
Ingredients:
- 1 3⁄4 cup Butter, melted
- 4 Egg Yolks
- 2 tsp Lemon Juice
- Sea Salt to taste
- Cayenne pepper to taste
Directions:
- Place the egg yolks in the blender and mix for 10 seconds. Remove the center of the cover and add the warm melted butter in a slow steady stream until it is all incorporated. Season to taste with lemon juice, salt and cayenne pepper. Alternately you may whisk the sauce by hand.
Maple Apple Salad
Ingredients:
- Maple Sage Balsamic Dressing
- 10 cups Baby spinach
- 2 Green apples, diced
- 1 cup Crumbled Feta cheese
- 2 cups Maple toasted flax seed
Directions:
- In a large bowl toss the spinach and apples together with the dressing.
- Plate the salad on the serving dishes and top with the crumbled cheese, and flax seed.
- ENJOY!