Tasty Brunch

If there is one import from America that I recommend, it’s the breakfast or brunch dish of Eggs Benedict.
It’s a dish which is very simple to make, but too often is ignored in favour of a “Full English.”  So whenever I have the opportunity, I plump for the American breakfast variety.
An English muffin, sliced in half and toasted, with bacon, and poached eggs on each half, and topped with Hollandaise sauce.
For variations you might choose  ham instead of bacon, or better still, smoked salmon. Or you might use a Bechamel sauce. Either way, the sauce is best when the sauce is freshly prepared.  A cheese sauce could substitute, and you could add spinach.

I have heard the dish described as ‘breakfast heaven.’  I’ll not contradict that.