Lazy Eggs Benedict
I was on my way home from a run the other day and was cravingggg Eggs Benedict. I have no idea why because I think I have eaten that dish, like, 5 times in my entire life. When we went to Mexico, they had the most amazing Eggs Benedict at the resort and I think the extreme heat from the run had me reminiscing! I got home and googled the recipe..WHOAH. First of all, I didn’t have even half of the ingredients I actually needed to make it. Second of all, I never realized how unhealthy it is! Nonetheless, my craving was still there and I started pulling ingredients out of my fridge to see what I could come up with that could be a close second.
I did end up having eggs and English muffins so we were off to a killer start (don’t really know how I could have followed through without at least having these)! Instead of Canadian Bacon, I opted to go with deli meat. The turkey is much leaner and you can control how much or little of the meat you want to have based on the thinness of the turkey. For the sauce, I knew I needed something creamy. I thought about making a concoction with mayonnaise but, let’s be honest, there is no way that would end well for me. Then, I remembered that I had this sauce. I bought this bad boy at Target for the first time last year and I think we have been through three bottles. I put it on fish, chicken, you name it and it tastes good!
To get started, I turned the heat under a skillet to medium-high and popped my English muffins in the toaster for 3 minutes. I always have Thomas’ English muffins because I can buy the light ones but I fully recommend Bay’s. We bought these during quarantine when everything was sold out and they ended up being way better. They come pre-sliced and they are thicker and fluffier than the Thomas’ brand.
Once the pan is hot, I crack two eggs into the pan and sprinkle with sea salt and pepper. You can cover the pan to cook them quicker and more thoroughly, but I like my eggs a bit crispy on the edge and runny in the middle, so I just cook them as is. After about 5 minutes, these bad boys are ready to go!
At this point, it is time to put this bad boy together. Start by placing your turkey on your English muffin. I chose to just do one slice each and went with a mesquite turkey to compliment the Sriracha sauce. Then, place your fried egg on top of the turkey, and drizzle the sauce on top. Finally, I top the whole thing with shredded green onions. This cuts the heat of the sauce and adds a nice tang.
This whole thing takes under 10 minutes to whip up and it is amazing! No, it is not eggs Benedict, but it is dang close and easier on the waist line. J and I have been eating this almost everyday for the past two weeks. I’m sure we will get sick of it…eventually.
If you really want to spice it up, I would serve this with a Mimosa. Booze is always a good idea friends. Especially when you and the future hubs are quarantined together for 5 months with literally nothing to do ;)
INGREDIENTS:
1- English Muffin (cut in half)
2- Large Eggs
2-4- Slices of lunch meat
3 TB- Lee Kum Kee Sriacha Mayo
2 TB- chopped Green Onion
Salt and Pepper to taste
