Eggs Benedict is a breakfast classic that has been enjoyed for decades. This spring-inspired version takes the traditional recipe to new heights with the addition of fresh farm produce and a whimsical presentation.

 

To make this recipe, start by toasting English muffins and topping them with slices of ripe tomatoes and avocados. Next, cook some crispy bacon and sauté thinly sliced red onions. Poach eggs until the whites are set and the yolks are still runny.

 

Use a flower-shaped cookie cutter to cut the toasted English muffins into flower shapes. Place the muffin "flowers" on a plate and top each one with the tomato and avocado slices arranged to look like petals.

 

Add a slice of bacon to each muffin flower and sprinkle some sautéed onions on top.

 

Gently place a perfectly poached egg on top of each muffin flower. Drizzle a generous amount of lemony herb mayo over the top, and garnish with a sprig of fresh herbs, like parsley or basil.

 

To make it even more festive, serve the Eggs Benedict on a pastel-colored plate or add some edible flowers as a finishing touch. With this spring-inspired recipe, you'll have a fun and delicious way to celebrate National Eggs Benedict Day!

 

Cooking time: 20-25 minutes

Prep time: 15-20 minutes

 

This recipe serves 4 people, with 2 muffin halves per serving. Adjust the quantities according to your needs and preferences.

 

Ingredients:

4 English muffins, split and toasted

8 eggs - The Egg Store - Enriched White Eggs Farm Fresh 30 Eggs

8 slices of bacon - Iron Butcher - Beef Bacon 1 lb Pack

2 ripe tomatoes, sliced

2 ripe avocados, sliced or mashed

1 small red onion, thinly sliced

1/2 cup fresh arugula microgreen leaves - Hunters' Dale - Arugula Microgreens 50 Grams / box

1/2 cup fresh carrot microgreen leaves - Hunters' Dale - Carrot Microgreens - 25 Grams / box

1 Head of butter lettuce, wash and dried - Northern Greens - Gourmet Variety Living Lettuce 2 Heads

1/2 cup mayonnaise

1 tablespoon lemon juice

Salt and pepper to taste - The BOG Riverside Cranberry Farm - Pink Himalayan Salt 200 Grams

 

Optional topping:

1/4 cup crumbled goat cheese - Goat's Pride Dairy - Mt Lehman Cheese: Buffalo Feta 180 Grams

Smoked Salmon - Canadian Select - Smoked Wild Pink Salmon 4 oz

Orange Lavender Marmalade Glaze - Chef Laura - Lemons, Cherry, Orange Trio

Sirloin Steak - Winners Farms - Sirloin Tip Roast - Approx. 3 lbs

 

Instructions:

 

Preheat the oven to 375°F.

 

In a small bowl, combine the mayonnaise, lemon juice, and a pinch of salt and pepper. Mix well and set aside.

 

Cook the bacon in a large skillet over medium heat until crispy. Remove from skillet and set aside.

 

In the same skillet, add the sliced onions and cook for 2-3 minutes, until softened.

 

In a blender or food processor, combine the arugula, basil, parsley, and a pinch of salt and pepper. Pulse until finely chopped.

 

To assemble, place two slices of tomato and avocado on each toasted English muffin half.

 

Top each with a slice of bacon and some of the cooked onions.

 

Poach the eggs in simmering water until the whites are set and the yolks are still runny, about 2-3 minutes.

 

Place one poached egg on top of each muffin half.

 

Spread a generous dollop of the herb mayo on top of each egg.

 

If desired, sprinkle crumbled feta cheese on top of each Eggs Benedict.

 

Place the Eggs Benedict on a baking sheet and bake in the oven for 5-7 minutes, until heated through and the feta cheese is slightly melted.

 

Serve hot and enjoy your unique Eggs Benedict with farm-fresh produce!

 

 

 

Here are three additional farm fresh products that you can use as optional fulfilling toppings for your spring-inspired Eggs Benedict:

 

 

Crispy spinach: For a healthier twist, crisp up some spinach in the oven by tossing it with a little bit of olive oil and baking it at 350°F for about 10-15 minutes.

 

Roasted mushrooms: Roasted mushrooms add a deep, earthy flavor to Eggs Benedict. Simply toss them with some olive oil, salt, and pepper and roast in the oven until tender and golden brown.

 

Bell peppers: Bell peppers will add a sweet and slightly crunchy texture to the dish, which can be a nice contrast to the creamy and savory flavors of the other ingredients.

 

Sirloin steak: Sirloin steak has a slightly stronger flavor than filet mignon, but it's still relatively lean and tender. It can add a meaty flavor and texture to your dish. You can slice it into thin strips and layer it on top of the English muffin before adding the poached egg and hollandaise sauce

 

With these optional toppings, you can customize your Eggs Benedict to your liking and add even more farm-fresh flavors to your dish!

 

There are a variety of drinks that would pair well with this spring-inspired Eggs Benedict recipe, depending on your personal preferences. Here are a few suggestions:

 

Mimosa: A classic brunch drink, a mimosa is a refreshing combination of orange juice and champagne that complements the citrusy flavors of the herb mayo and lemon juice in the recipe.

 

Bellini: A Bellini is another popular brunch cocktail that consists of peach puree and Prosecco. The sweet, fruity flavors of the Bellini would pair well with the savory flavors of the bacon and poached eggs.

 

Iced coffee: For a non-alcoholic option, iced coffee is a great choice to enjoy with Eggs Benedict. The bitterness of the coffee pairs well with the richness of the dish.

 

Sparkling water: If you're looking for a refreshing and light option, sparkling water is a great choice. It won't overpower the flavors of the Eggs Benedict and will help cleanse your palate between bites.

 

Pinot Noir: If you prefer wine, a light Pinot Noir would pair well with the dish. The subtle fruit flavors and acidity of the wine will complement the savory and tangy flavors of the dish.

 

Overall, the ideal pairing drinks for this recipe are light, refreshing, and complement the flavors of the dish without overpowering them.