This is a little bit of a twist on an old favorite, and it’s even more delicious than anything you can find at a restaurant. I’ve become spoiled – nothing tastes as good as my eggs benedict! I’ve been making this for years and it’s one of my favorite, quick and delicious breakfasts.
Serving Size: 1
Ingredients:
- 1 tsp. apple cider vinegar
- 2 organic, free-range eggs
- Handful of spinach
- 2 Tbsp. Hain Mayonnaise (or an olive oil based mayo)
- 1 tsp fresh lemon juice
- 1/2 tsp. Dijon mustard
- 1 Tbsp. capers
- Several cherry tomatoes
- Small slice of melon
Directions: Boil water and apple cider vinegar in a small saucepan, and then turn down the heat to low. Crack open eggs and gently add to water, one at a time. Cook for about 3 minutes or until the yolks look done to your liking. Make sure the yolks are covered with enough water to cook through. While eggs are cooking mix together the mayo, lemon juice and Dijon mustard using a little whisk to make your own quick hollandaise. Adjust the ingredients to your liking. Put a handful of spinach into a shallow bowl, and place the eggs on top. Spoon the sauce over the eggs and top with capers. Place the tomatoes and melon on the dish and serve.
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