Simple Eggs Benedict sans Sauce

I know, I know, what’s the point? Why would I want to eat Eggs Benedict without the creamy delicious hollandaise sauce? Well, two reasons. First I didn’t have all the things I needed to make a tasty delicious eggs benedict. Second, this really isn’t eggs benedict. Its more of a poached egg, on an english muffin with sauteed onions that were marinated in hot sauce and topped with a bit of cheese. Sort of thrown together, yet delicious, breakfast (of dinner, if that’s how you roll). Another thing, this is definitely a much healthier version without the sauce

Anyway, here is the quick and simple egg “benedict.”

Ingredients:

(serves 2)

1 medium onion, diced
2 whole wheat english muffins
4 eggs, poached
1 tablespoon soy sauce
1 teaspoon sriracha sauce, or other hot sauce
salt
pepper
Grated cheese, cheddar or pepperjack
1 tablespoon butter

Dice onions and place into a bag with soy sauce and hot sauce. Let marinate for 15-20 minutes, while eggs sit out to move to room temperature.

Bring medium pot to a boil and then reduce to medium. At the same time bring a small pan over medium heat and add butter. Once butter begins to sizzle, add onions and saute until soft, about 10 minutes.

In water, add eggs to poach, two at a time. I used silicone egg poachers, hence the perfect shape. If you like poached eggs, I highly recommend them. If using those, spray each cup with pam and then add egg. Lower into pot and cook, covered, for about 4-5 minutes. If doing it the old fashion way, ensure you drop eggs close to water.

Top toasted english muffin with onions, cheese and then eggs. Serve with hash browns, if desired, or grits.

Enjoy!