Breakfast In the Spirit of Eggs Benedict

If there is one thing I adore, it’s a perfectly fried egg. You know, the whites fully cooked while the yolk is still bright and runny. There is a richness to runny yolks that isn’t found in a hard yolk.

When I was a girl, I loved to take my buttered toast and dip it into the yolks of my eggs. The buttery bread, the soft warm yolk – yum! It was my favorite way to start the day. I think that also explains my love for Eggs Benedict. If I could, I would start each day with Eggs Benedict. Especially treats like Crab Cakes Benedict or Cajun Benedict with Bayou Potatoes. Alas, according to my doctors, I am only allowed four whole eggs a week. Can you imagine? I can eat all the whites I want, it’s the yolks that are a no-no. My Hollandaise Sauce calls for three yolks. So even if I were to be generous and divide the sauce up between the three of us, that’s still three yolks in a single breakfast. No wiggle room there. Just between us, I don’t stick to the doctor’s orders. I try, really I do. So while I might indulge in egg yolks more than I should, I’m not completely bad. It’s not like I’m eating Eggs Benedict every day.

This is what I call a compromise. A delicious, rich compromise.

Fried Eggs on English Muffins
Vegetable Oil, as needed
2 large Eggs
1 English Muffin, split
Butter as needed
Kosher Salt to taste
Black Pepper to taste
Green Onion as needed

In a small, heavy-bottom skillet, over medium-low heat, warm enough oil to generously coat the bottom of the pan.

Crack the eggs directly into the pan or into a small bowl, then add to the pan one egg at a time. Let eggs cook undisturbed until the whites are set. Once the whites are set, splash the hot oil over the yolks just to cook the white film while leaving the yolk bright and runny.

Meanwhile, split the English Muffin and pop into the toaster until golden while still remaining soft. Butter split side with plenty of soft butter, filling all the nooks and crannies of the muffin. Plate, buttered side up, and set aside.

Season the eggs with salt and pepper to taste. Place one egg on each muffin.  Snip some of the green of the green onion as a garnish. Serve and enjoy, breaking the egg open to let the rich yolk soak into the muffin.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen