Ben’s doing swim team this semester, which means I’m up even earlier—5:30 a.m. instead of 6:30 a.m.!—so that we can get him to practice by 7:00. And since he’s about to butterfly up and down a cold pool for an hour, I’ve got to be ready to whip up a breakfast that’s healthy, filling, and nutritious.
My newest favorite (and Ben’s too)—Eggs Benedict with fresh herbs for flavor instead of Hollandaise. Because who has time to sit around with a double boiler and some finicky egg yolks at 5 a.m.!?
Here’s how I do it: I toast up a few English muffins, fry up some Canadian bacon (which literally takes only a minute or two), and poach a few eggs in these nifty egg poachers I got in my Christmas stocking.
Once that’s done, I start stacking. I tuck a fat leaf of basil between the crunchy English muffin and the salty Canadian bacon; then top my perfectly poached eggs with fresh chives, a little black pepper, sea salt, hot sauce, and voila! Hollandaise-less Eggs Benedict, breakfast of champions.
