Voila! Eggs Benedict

I’m not a big breakfast eater, but I like to indulge on the weekends when I’m not rushing to get to work. If I go out to eat, I often order eggs benedict, so I decided to try out my own recipe at home with the exact ingredients that I wanted. Here’s how it turned out:


I added some water to my egg poacher pan (from Crate and Barrel) and turned the stove on to about a medium heat. After I sprayed a little PAM into the individual cups, I cracked an egg into each one and covered the pan.


Tomato slices and smoked salmon were placed on toasted English muffin halves. After about 3-4 minutes, I placed the poached eggs on each slice. Then, I poured some hollandaise sauce (I got mine at Trader Joe’s) over the egg.


I placed a small pile of arugula on top of the egg and finished it off with a squeeze of lemon. You can add salt and pepper to taste. Voila! Eggs benedict that don’t take very long to make, but kick your day off in a delicious way.


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