Have you ever had proper Eggs Benedict? Delicious, yes. Have you ever tried making proper Eggs Benedict? Torture, yes! Poaching an egg is tricky enough, but throwing in a Hollandaise sauce, plus timing the elements to bring it all together at the same time? Well, it is quite frankly more than I really care to do most mornings. So on that note, I’ve devised a simplified version of this iconic brunch item. The fundamental composition of the original dish is maintained; it is still an english muffin topped with an egg. A fried egg with an under-cooked (aka: sunny-side-up) yoke that oozes when cut into is a clever substitution for the traditional sauce. In this version, thin slices of tomatoes and provolone cheese are placed between the egg and muffin in lieu of canadian bacon. So although this is a “poor man’s” imitation, you won’t feel any less rich from eating it.
– 2 eggs
– 1 english muffin
– 1 tomato, sliced
– 2 slices provolone cheese
– salt and pepper, to taste
– chives, finely chopped (for garnish)
1. Fry the eggs in a non-stick skillet over low heat until the whites are opaque.
2. Slice the english muffin in half cross-wise, then toast (in the oven or toaster) to warm.
3. Place the cheese and a layer of tomato slices on the toasted muffin halves. Top each with an egg once the whites have turned opaque. The yoke will still be runny, be careful not to puncture it when handling the egg. Season to taste with salt and pepper, garnish with a sprinkle of the chopped chives.
4. Wasn’t that easy? Now go eat!
* You can sandwich anything you like between the egg and muffin. Stick with the traditional slice of ham. Maybe, some smoked salmon. Perhaps even more cheese? Or, how about nothing at all? It’s up to you; make it your own!