"Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato and Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num."Eggs Bene is like, my favorite brunch food. Seriously. I make some version of it almost every weekend that we are home in Boston. I've already done a post about "traditional" Eggs Benedict with homemade English Muffins, so for this month's Daring Cook's challenge I decided to go back to my Arizona days and whip up something with a little more spice. And I didn't have any english muffins. And it was raining. And I'm
Starting from the bottom, homemade cornbread....er, polentabread, topped with jalapeno-infused refried black beans, sliced avocado, tomato, and a perfectly poached egg. Some salsa verde instead of hollandaise and a sprinkle of cojita cheese finish the dish. Om nom nom.
|Sorry its a little blurry.... Santa, I'd like a tripod :)|