This dish is sort of an eggs Benedict, but without the fussy sauce and more veg. We have it often and vary the hot sauce. I’ve made it low carb with the deli flats. This makes two servings.
2 perfectly poached eggs
1 Pepperidge Farm Deli Flat, in halves (or English muffin halved)
Mayo, dijon or your dressing of choice
thin tomato slices, salted
avocado slices, salted
thin sliced ham or proscuitto or bacon
cheese of your choice
hot sauce of your choice
To poach the perfect egg, you need a 2 qt sauce pan about half full of water with a teaspoon of white vinegar in it. Bring to a boil then reduce to a very slow simmer. You should see the bubbles along the sides, but it is NOT boiling. Do NOT salt the water! It will make your eggs rubbery. Break an egg into a bowl. Give the water a swirl and gently add the egg. The object is to get it to set and not stick to the bottom of the pan. Turn on your timer for how you want them: 3 mins for easy; 4 mins for med; 5 mins for soft done and NO LONGER than that or you may as well fry it. I like 4 mins. No more than 2 eggs in a 2qt pan.
While your eggs are poaching, assemble your bases. Starting with the flat bread, add the next 5 ingredients. Put in a toaster oven or under the broiler until the cheese is melted.
While the cheese is melting, retrieve your poached eggs with a slotted spoon. Be very careful that you don’t break the yolks! If you need to hold them a sec, put them in a bowl and add salt/pepper. Don’t leave them in the water or they will overcook.
Put the base on a plate and top with your poached egg. Drizzle your favourite hot sauce over the top and enjoy! We like Tiger Sauce by Try Me brand. YUM!