Vegetarian Egg Benedict

I decided to cook a little brunch on a Saturday. It's been a while since I've done that really. Usually I just have myself a nice piece of toast with a little bit of butter or nutella or a bowl of cereal with a splash of milk. But on this particular day I decided to make some special for myself. There wasn't any special occasion. It was a lovely day out and that called for a nice simple meal. A lazy Saturday

This is actually the first time I've poached an egg myself. Usually when I have it, it's other people who've made it for me. I looked on the web on various "how-to" I alsao didn't have many eggs, so I couldn't afford to mess up many times. I still have to work on my poaching skills, but I'm happy with the way the eggs turned out. I like my yolks slightly runny. I've got to practice a bit more on getting the egg to stay in shape.

I got a little lazy to make a hollandaise sauce. After stressing out over poaching eggs, making a sauce wasn't an option for me. It was a lazy Saturday remember? No room for stressing out. So I opted for a simple honey-mustard sauce instead. Toasted a couple slices of bread and topped it with some slices of avocado, tomato and the poached eggs. Drizzled some of the honey mustard sauce and devoured the whole thing.

Makes 2 open-faced sandwiches

Vegetarian Eggs Benedict

2 eggs
2 tsp white vinegar
water
2 large slices of sourdough bread
1 small tomato - sliced
1 small avocado - sliced
ricotta cheese
Juice of half lemon
salt and pepper

Honey Mustard Sauce
2-3 Tbsp Dijon Mustard
2 Tbsp Honey
1 tsp lemon juice

Toast the bread in the oven or toaster oven.

Combine the ingredients for the honey-mustard sauce and set aside. Toss the acovado slices in some lemon juice to keep it from browning.

Fill a skillet halfway with water. Add the vinegar. Bring the water to a slow boil.
The best way to add the egg into the water is to crack them into a small bowl, that way you can remove any shell that may tag along for the ride.  Slowly add the egg and reduce the heat to a simmer. For for roughly 3 minutes until the egg whites have set and the yolk remains soft. Cook a little longer for harder yolks.

Remove the egg with a slotted spoon and place on a paper towel to drain.

Assemble the sandwich:
Spread some ricotta cheese on each slice of bread. Top with some slices of tomato then avocado. Top with one of the poached eggs. Season with a tiny pinch of salt and pepper. Drizzle a generous helping of the honey mustard sauce on top.