Breakfast of champions.. before embarking on a weekend in the library. Finals are so fun!
The beauty of eggs benedict is that the dish is exceptionally easy to make and is easily modified with any number of ingredients since, at its core, it’s poached eggs on a slice of flesh on a slice of biscuit or toast, topped with sauce. Really, the “hard” part is poaching the eggs, and it’s only “hard” because most people don’t poach eggs regularly. If you’re making breakfast for dinner, here’s my suggestion, based on the best eggs benedict I’ve ever eaten, from the Asheville Public:
- Bake a set of oven-ready biscuits. Take them out and set them aside.
- Make some hollandaise sauce. Set it aside.
- Saute some spinach. Set it aside.
- Poach some eggs.
- Lay a slice of packaged smoked salmon on each biscuit.
- Add a scoop of sauteed spinach to each biscuit.
- Add a poached egg to each biscuit.
- Ladle on the hollandaise.
- Slobber.
- Eat.
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