There’s a long list of foods I refused to eat as a kid. Anything egg related was number 1, followed by anything pickled, any type of white sauce or any food white sauce had touched, cheese and much much more. Oh how the times have changed. While I still won’t touch mayo or alfredo, I’ll eat virtually anything (but I can taste cilantro from a mile away so for the love of God, keep it to yourself).
As I matured into a health conscious individual and began consuming eggs in various forms, I maintained my doubts about the poached egg. Never once until a few weeks ago did I think I’d be a poached egg eater; and hollandaise sauce? Please. Nevertheless, during an unexpected trip to a neat little café/bakery in Pinedale, CA called the Sugar Shack, I became a believer all in one sitting. One day poached egg smoached egg, the next day, poach me please. The California eggs Benedict I ordered at the Sugar Shack had a thick slice of tomato, avocado, a few strips of bacon and everything was placed so beautifully atop an English Muffin. The creaminess to the egg yolk is what really got me hooked. At the point of eggs Benedict and Julia intersection, I knew it, I just knew it. I would be an eggs Benedict connoisseur.
I chose to make a homemade savory quinoa flour bread (recipe is still being perfected, so stay tuned) in place of the English muffin. I also used a few slices of smoked Diestel turkey and added adobo sauce to the Hollandaise for a little extra flavor and some spice. MexiCali Eggs Benedict, that’s what I’m calling it. For really honing in my Benedict skills from zero to “expert” I’ve got to hand it to myself on the MexiCali E.B. Try it, even if you don’t like eggs. Even if Hollandaise sauce gives you the heebie jeebies. It will please.