Sometimes the whole process of naming a dish confuses and infuriates me. The dish in this post isn't a Benedict. If I had dropped the Canadian bacon and added salmon, it'd be Eggs Montreal - or Eggs Royale. Switch the English muffin out for a Holland rusk and add a wine sauce? It would be Eggs Hussarde. There's Eggs Sardou with artichoke bottoms and anchovy fillets, Eggs Beauregard with a biscuit, sausage patty, country gravy and a fried egg. The list goes on forever - I added spinach, so it's Eggs Florentine - and also a tomato, so it's also Eggs Blackstone - and since every variation needs it's own name, I guess I made Eggs - um - Blackenstine.
I'm guessing all these names come from people's need to claim their recipes as theirs. But if you make it, it's yours, and you can call it whatever you want - just make sure you share a little with me!
7 eggs (3 yolks, four to poach)
2 tbs lemon juice
1 1/2 tbs cajun seasoning
1/2 cup butter
4 slices tomato, thick cut
1/8 cup bread crumbs
1/8 cup corn starch
3/4 cup cooked spinach
1/4 cup vinegar
1. Separate three egg yolks and dump them in the blender
2. Add the lemon juice and cajun seasoning and blend for about 5 seconds
5. Heat a little oil in a skillet set to high, add tomatoes, and cook until coating browns
7. While that heats, cut the English muffins in half and toast
8. Once the water is simmering lightly (NOT BOILING - you'll break the egg yolk!), gently break the eggs and place the contents in the water. Gently separate any white that happens to be sticking to the bottom with a slotted spoon. Let simmer for 5-10 minutes, depending on how you like your yolk.
9. Place English muffins on a plate, and add the other ingredients as follows:
...then the egg, then the hollandaise. It's healthy because it has spinach and tomato...really.
Questions? Additions? Email CutsEveryday@gmail.com