We are fortunate to have our own chickens here on Misty Morning Farm. Farmer Paul, aka husband, calls them the Getty Girls. Did you ever see the animated film Chicken Run? It’s delightful and mindless entertainment for a rainy Sunday afternoon. Chicken house antics. When Farmer Paul talks about his Getty Girls, thanks to that film, I envision our southern hens, pecking and scratching, all the while accessorizing their beautiful coats of feathers with strands of pearls around their necks. Can’t you see it? Our girls are refined hens, producing the most beautiful colorful eggs that can easily rival those imaginary strands of pearls that grace their feathery necks.
If you have access to farm fresh eggs, make the effort to find and purchase them. It’s worth it. The yolks are a rich deep golden color, and the taste is so much better. They require no refrigeration, and my recipes are much more flavorful when fresh eggs are used.
I have included a tried and true recipe with a new twist. I love breakfast for breakfast, brunch or supper, and Eggs Benedict top my preferred list. Use your favorite recipe or mine below, but replace the Canadian bacon or ham with avocado and tomato. It is so rich and creamy! I think you’ll like the change.
Avocado Eggs Benedict
2 English muffins split in half and toasted
2 teaspoons white vinegar
1 avocado sliced
1 large or 2 medium tomatoes sliced
4 slices white American cheese
Easy Hollandaise Sauce
paprika and parsley for garnish
Make Easy Hollandaise Sauce. To poach eggs, fill a large saucepan with water and bring to a boil. Add the white vinegar and reduce heat to a simmer. Crack and gently drop in the eggs. Simmer for 3 to 5 minutes. Remove when the whites are firm and the yolks are done to your taste. Arrange in layers on each of the toasted muffins, the cheese, sliced tomatoes and sliced avocados. Top with the poached eggs and Hollandaise and garnish with paprika and parsley.
P.S. If you’re in a hurry Knorr makes a pretty good sauce mix…but, as always, fresh is best.
Easy Hollandaise Sauce
2 egg yolks
1 Tablespoon lemon juice
1 stick butter melted
1 to 2 drops Tabasco sauce
dash of cayenne pepper and salt
Combine egg yolks and lemon juice in a food processor. Turn it on and slowly add the melted butter. The sauce will emulsify. Add the seasonings. Do not reheat or sauce will separate.