Recently I had Eggs Benedict at the Reston Hyatt and loved it. A lot and made the decision I was going to try. I mean after all I make some complex dishes and pastries so why couldn’t I make Eggs Benedict well?
Instead of making something sweet for Christmas Breakfast, I chose to do savory. Eggs Benedict was it.
It wasn’t as hard as I thought with the right equipment: egg poacher insert and Knorr Hollandaise sauce mix. Only tough part was getting everything to be done at the sametime.
I think I’m hooked!
And by the way, thumbs up at our house! It was wonderful!
What was your Christmas Breakfast?
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