Why is it there are some recipes that are justifiably deemed for brunch? Take for example the egg benedict, or more specifically my Arugula and Prosciutto Egg Benedict.
This isn’t a dish one would much consider ginning up on a Wednesday morning when the alarm didn’t go off (why does it always seem like it happens on a Wednesday?) and you’re prying the covers off of your sleeping daughter who pulls the perfect caterpillar move to create the tightest of duvet cocoons all the while racing the clock to not miss the first school bell because why didn’t anyone make her lunch the night before??
No, that’s the day for a microwave egg and veggie bagel sandwich.
Which is why I suppose those restful weekend lallygag brunches are indeed all of what they’re cracked up to be.
A few weekends ago I upped the ante on the traditional egg bene because the simple ham just wasn’t putting the lock in my blocks. Maybe that’s why I make this salmon and bagel egg benedict so often.
But with a blender just begging to be used for something other than the weekend’s margaritas, we put the breakfast making skills to work by adding a few Italian flavors to the traditional benedict.continue to the recipe… about Arugula and Prosciutto Egg Benedict with Blender Hollandaise Sauce