Element 1 (photo courtesy simplerecipes.com)
Element 2 (only if perfect)
Element 3 when you can score some! (photo courtesy mymansbelly.com)
Well, you can see this is not Eggs Benedict – it is merely one element of what I’m dreaming of. After finishing my post this morning, I got to thinking about an idea for Eggs Benedict over a bed of Pea Tendrils. I’m going to make this as soon as I possibly can.
TENDRIL EGGS BENEDICT – my very own photos to come when I score the pea tendrils:
2 poached eggs
one recipe your favorite hollandaise sauce (I still use Betty Crocker and it is the house favorite) adding a dash of white pepper
fresh pea tendrils, raw or sautéed slightly with finely chopped shallots, if desired
two slices perfectly ripe heirloom tomatoes, only if available
a dash of hot chili oil, optional
one good english muffin, toasted
Make your hollandaise and keep warm. Cook your eggs and sauté the pea tendrils, if desired. Arrange your English Muffin, if using, on a plate. Top with the tendrils, having them drape over the edges. Top with the tomato slice if using. Drape with hollandaise and drizzle with the chili oil, if desired. And, sprinkle a pea tendril over the top! Voilå! 🙂 🙂
Variations: you can omit the muffin, add a meat of your choice, or my favorite, Lump Crabmeat! Really you can do anything you’d like with this recipe – I think the addition of the Pea Tendrils is a great way to celebrate Spring!
Perhaps this could be your Easter breakfast! Or, on the very first day you have breakfast outside! Serve with a large fresh fruit salad!
What a deliciously light and summery sort of breakfast. 🙂