I’m not sure what technically makes an egg on toast kinda thing a “Benedict.” I call anything with a poached egg and some kind of protein on top of a bread-like vessel a Benedict. So here’s the one I made for breakfast when I had some smoked salmon I needed to use and some farm fresh eggs.
I’m sure there is a perfect way to poach eggs and this is not likely the one, but I was doing it rough and tumble style. I get about an inch of water to a simmer in a sautée pan and then crack the egg right into the water.
Then with a wooden spoon I gently fold the white edges in, being careful not to break the yolks. I splash the bubbling water atop the center repeatedly, but still gently, to cook the top. This leaves the middle runny, as is the standard for a poached egg.
This is something that most restaurants definitely do better than me. I’ve spent the time getting it right before, but Monday morning after a lot of BBQ-ing and indulging, it just wasn’t happening. I swapped out the hollandaise for a Truffle mustard yogurt sauce. This sounds weird, I’m sure, but it was delicious!! I mixed a spoonful of a tangy Truffle mustard from Olivier into about three tablespoons of nonfat Greek yogurt. I spooned this on top and added a sprig of fresh parsley from the garden.