Eggs Benedict with Slow Roasted Tomatoes, Bacon, & Arugula

Happy New Year(s Eve!). Here's a recipe to inspire your NYD brunch. This is sure to soak up all of the indiscretions from a night of drinking and celebrating. We've got carbs, sweet tomatoes, and salty bacon hitting all the right notes. Talk about balance.

I'm staying in due to my being in my late 20s and enjoyment of puzzles and snacks. Hope you all have a great time celebrating and I wish you the best for 2017!

Eggs Benedict with Slow Roasted Tomatoes, Bacon, & Arugula (serves 2 hungry/hungover people)
4 slices of bacon
2 large tomatoes, quartered
1 clove garlic, minced
large pinch of thyme
large pinch of salt
drizzle of olive oil
drizzle of honey

For the hollandaise:
1 egg yolk
1/4 cup (4 tablespoons) melted butter
juice of half a lemon

2 English muffins, halved
4 eggs(for poaching)

Preheat oven to 375 degrees F. Cut tomatoes and core. Drizzle with olive oil and honey then sprinkle on a generous amount of salt, thyme, and minced garlic. Roast tomatoes for 30 minutes until very soft and beginning to caramelize.

While the tomatoes are in the oven, cook bacon until desired crispiness then drain on paper towels while you prepare the hollandaise.

For the hollandaise, heat up a medium sauce pan with about 3 inches of water. In a large heat proof bowl(glass or metal) add the egg yolk and juice of lemon and salt. Whisk until combined then put over the saucepan with water(double boiler). While whisking furiously, drizzle in the melted butter until the egg and fat are emulsified. Remove from heat as needed so you don't scramble the egg. Taste for seasoning then set aside.

Poach eggs while toasting the english muffins. Top muffins with arugula, bacon, roasted tomatoes, poached eggs, and hollandaise. Enjoy immediately.

Kale Benedict with Bacon Sprinkles

Hi friends! I hope everyone had a great holiday last week!

I had every intention of posting a ton of great recipes for the holiday season but then life happened! I started a new job and didn't plan as well as I should have. My apologies for the lack of posts, I hope you'll forgive me. :)

I have this whole week off and have a few posts already ready for 2017 so don't fret, I'm still here!

First is this simple benedict recipe. I don't know about you guys, but I am in serious need of some greens after the holidays. All of the sweets, alcohol, delicious bread, crackers, and cheese(balls) has me feeling worse for wear.

While I'm not quite ready for green smoothies and healthy granola recipes, this was a good trade off(cutting back begins January 1st ;)). I just sauteed a bunch of dino kale from my CSA box in some olive oil, added a clove of garlic, and seasoned with salt and pepper. Top it with a poached egg and 2 sliced of cooked bacon crumbles into 'sprinkles'. I hope you enjoy the last of the holiday celebrations and look forward to much brighter things in 2017!