Eggs Benedict & Maple Apple Salad

Ingredients:

• 4 Large Eggs
• ¹⁄₂ tsp Vinegar
• 4 English Muffins

Directions:

1. 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!
2. 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!

Ingredients:

• Sautéed mushrooms
• Asparagus
• Cheese
• Bacon
• Ham
• Smoked salmon

Ingredients:

• 1 ³⁄₄ cup Butter, melted
• 4 Egg Yolks
• 2 tsp Lemon Juice
• Sea Salt to taste
• Cayenne pepper to taste

Directions:

1. 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.

Ingredients:

• Maple Sage Balsamic Dressing (case of 12 bottles)
• 10 cups Baby spinach
• 2 Green apples, diced
• 1 cup Crumbled Feta cheese
• 2 cups Maple toasted flax seed

Directions:

1. In a large bowl toss the spinach and apples together with the dressing.
2. Plate the salad on the serving dishes and top with the crumbled cheese, and flax seed.
3. ENJOY!