Eggs Benedict

20130505-081234.jpgThis past week I had the privilege of accompanying my boss to a breakfast roundtable on Russia hosted by a business association at the St. Regis Hotel. The discussion, with about 30 smart people representing some of America’s biggest corporations, was a stimulating one, and I swear I was paying close attention. But the highlight of the occasion was undoubtedly the food. The meal began with a salad of shredded canteloupe and honeydew. The main course was a superb and unusual eggs Benedict, which impressed me so much that I decided to replicate it at home for Sunday brunch today.

This tower of delight is constructed on a foundation of a toasted English muffin and topped with a layer of smoked salmon, wilted spinach, and a poached egg, drizzled with Hollandaise sauce and sprinkled with snipped chives. I managed it in about 40 minutes and served it with sliced and sautéed polenta left over from last night’s dinner, with a French-press pot of freshly home-roasted coffee on the side. Continue reading

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