How do you like your eggs...over easy, scrambled, or benedict style?

One of my favourite breakfast treats is eggs benedict. Rich in taste (and calories) eggs benedict satisfies a creamy, saucy and savoury eater. I often make eggs benedict, and different variations, at home on the weekend. 


Making EB can be a little complicated for the beginner chef. There are many components, each needing it's own attention to detail. Like many meals EB requires the daunting task of timed preparation...over or under cooked eggs, separated hollandaise sauce or burnt english muffins can quickly and easily turn this delicious treat into a mediocre morning mess.

Plus you can bake flans, frittatas and mini cakes and can mold food in them too!

I recently discovered a new tool to make things easier...Poach Pods. These little gadgets are simple to use and easy to clean after use. Ranging from $10.00-$15.00 they make dropping an egg in vinegar infused boiling water and bulky poaching pans a thing of the past.

This morning's benedict was slightly off the beaten path...try it...the grilled tomatos add a great juicy texture.

...with a side of home-fried mini potatoes.

Toasted whole wheat English muffins, bacon, grilled tomato, soft poached eggs and hollandaise. 


Yum!