Brunch It! Eggs Benedict Two Ways

     

One of my favorite breakfasts is the classic Eggs Benedict.   Anytime I am out for breakfast and I see it on a menu, nothing else has a shot at being the thing I order.  There's just something about that poached egg and hollandaise that just clinches it for me.  

So I thought I'd kick off spring with a food post about eggs benedict!  

Today we're bringing you two variations on the classic eggs bennie, one with crabmeat and one with mushrooms!

Shiitake Mushroom and Sage Eggs Benedict

What You'll Need:

• 2 slices Italian Bread
• 2 eggs
• Hollandaise Packet (and whatever it says it needs on the package)
• Shiitake Mushrooms, sliced 
• Red Wine Vinegar
• Balsamic Vinegar
• Sage leaves picked off their stems
• Butter
• Kosher Salt

1. Both our variations are based on toasted bread instead of english muffins, because I personally love a good crunchy piece of toast!  For both recipes I toasted two buttered pieces of italian bread in the oven at 350⁰F for about 8 minutes or until golden brown. 
2. Sautee your sage leaves until brown and crispy in butter at medium heat, then let them cool on a paper towel.
3. Sautee your mushrooms in the sage butter until brown and tender, scrape into a bowl, and stir in a splash of red wine vinegar and balsamic, as well as a dash of kosher salt.
4. Poach your eggs!  We recently received an egg poacher pan as a gift, and we used that to poach our eggs.  You can also poach them using little poacher cups, or with a ladle.  If you love a good poached egg though, I'd recommend a poaching pan because it was so much easier than the other ways for me!
5. Meanwhile, prepare your hollandaise sauce using the directions on the packet.
6. Assemble your bennies!  Spread out a bed of sauteed mushrooms on your toast, then add the egg.  Liberally drizzle your hollandaise sauce on your eggs and garnish with your sage leaves.  Voila!

   

Crab and Green Onion Eggs Benedict

What You'll Need:

• 2 slices Italian Bread
• 2 eggs
• Hollandaise Packet (and whatever it says it needs on the package)
• Green Onions, sliced 
• 1 can lump crab meat
• Butter
• Kosher Salt

1. Both our variations are based on toasted bread instead of english muffins, because I personally love a good crunchy piece of toast!  For both recipes I toasted two buttered pieces of italian bread in the oven at 350⁰F for about 8 minutes or until golden brown. 
2. Drain your can of crab of any excess juice, and then sautee in a skillet with some butter until just a bit warm.
3. Poach your eggs!  We recently received an egg poacher pan as a gift, and we used that to poach our eggs.  You can also poach them using little poacher cups, or with a ladle.  If you love a good poached egg though, I'd recommend a poaching pan because it was so much easier than the other ways for me!
4. Meanwhile, prepare your hollandaise sauce using the directions on the packet.
5. Assemble your bennies!  Spread out a bed of crab meat on your toast, then add the egg.  Liberally drizzle your hollandaise sauce on your eggs and garnish with your green onions.  Voila!

Until Next Time,

— The Lovely Red Fox