Sunday, May 1, 2011

Easter Eggs Benedict Bar

My girl friend and I had a few people over for Easter brunch.  We decided to do a "eggs benedict bar" with all kinds of options of how to make your own eggs benedict.  We had roasted tomatoes, fresh out of the garden spinach, roasted portabello mushrooms, roasted asparagus, thick cut ham, avocado. It turned out great, everyone got exactly what they wanted and there were no left overs at all.

Ingredients enough for 4

8 eggs
4 english muffins
8 pieces of thick cut ham
2 avocados
fresh spinach 
1/4 cup white vinegar
Heat a shallow pan full of water and vinegar to just before a boil.  

Carefully crack the eggs into the water.

Allow them to cook for about 2 minutes whilie the egg white forms, then with a slotted spoon carfully turn the egg over and let cook for a couple more minutes.  Remove and put in an ice bath.

On a skillet warm all of the ham.

Toast all of the english muffins.

Serve all together so people can make their own plate, building their eggs benedict with the spinach, tomatoes, mushrooms, ham, avocados, eggs, and hollandaise.  

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