A better eggs Benedict for Mom
My first memory of Mother’s Day is the year that Maggy and I were old enough to orchestrate “breakfast in bed.” We told Mom to stay under the covers while we tottered in with a precariously balanced tray of toast, fruit salad, homemade cards, and a fresh-cut flower. We were proud. I think she was, too.
Mom never wants presents; she just loves to be cooked for. Over the years we’ve baked her many scones and muffins, and she has been very thankful. But our mama loves a savory breakfast like eggs Benedict. This year, I got wise to what she really wants, and made it a little lighter so she doesn’t have to feel bad eating it all.
To see a related video, click here.
Eggs Benedict with Pepper Jack and Roasted Salsa
For bigger appetites, you may want to add an extra egg and slice of Canadian bacon to the second English muffin half. There’s enough salsa for 4 big breakfasts, but if you have some leftover, it’s great with tortilla chips or on top of grilled chicken.
Serves 4
6 whole canned tomatoes, drained
1/2 each: yellow bell pepper and poblano pepper, seeded
1 clove garlic, smashed
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro, plus extra for garnish
4 split English muffins
3/4 cup grated pepper Jack cheese
4 slices Canadian bacon
2 teaspoons olive oil
4 large eggs
Salt and black pepper
Adjust oven rack to highest position and turn broiler on high. Place tomatoes, bell pepper, poblano, and garlic on a small foil-lined baking sheet. Broil, turning once, until peppers and garlic are spotty brown, 10 to 15 minutes. Transfer to a food processor, add lime juice, cilantro, and a sprinkling of salt and pepper to taste; puree until smooth.
Remove foil and place English muffin halves on baking sheet. Broil until lightly toasted, sprinkle a portion of cheese on each half, and continue to broil until melted. Turn off the broiler and leave in the oven to keep warm.
Meanwhile, brown Canadian bacon in a large nonstick skillet over medium-high heat. Remove bacon and place it on top of English muffin halves. Add olive oil to the pan and heat until shimmering. Crack the eggs into the skillet, sprinkle with salt and pepper, and cook as desired. (We like ours sunny side up!)
To serve, place two English muffin halves on a plate, place an egg on one half of the English muffin, spoon salsa over both halves, and sprinkle with cilantro.
Sharon Anderson blogs with her mother and sister at Three Many Cooks.
Related post: Multigrain pancakes with vanilla and cinnamon
--------------------------------------------------------------
The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.
