Eggs Benedict with
Pumpkin Pie Spice
by Carol Turner
This fall inspired Eggs Benedict is a nice change from the traditional version and can be modified using any fall vegetables you have on hand. It can easily be made vegetarian by omitting the bacon. Serves 4.
8 large eggs
4 toasted English muffins
1 package Hollandaise Sauce, prepared as directed (or your favourite homemade Hollandaise Sauce)
3/4 teaspoon Pumpkin Pie Spice
7 slices chopped side bacon
1 tablespoon olive oil
3 cups Acorn or Butternut Squash, peeled and diced in 1/2 in cubes (or pumpkin if you prefer)
1/2 red or yellow bell pepper, diced
1 small red onion, chopped
1 teaspoon maple syrup
pinch each of ground cinnamon and red chili flakes (optional)
1/4 teaspoon sea salt
1/2 teaspoon finely chopped fresh sage
Sage leaves for garnish
1. 1. Sauté chopped bacon in a large skillet until cooked to your liking then remove from pan and place on absorbent paper towel to drain. Measure out 1 tablespoon bacon fat and reserve. Discard remaining fat and wipe skillet clean.
2. Combine reserved bacon fat and olive oil in pan and cook over medium heat.
3. Add squash, red onion and bell pepper and sauté until vegetables are tender and slightly browned, stirring occasionally. Add maple syrup, sea salt, cinnamon and chili flakes and heat through. Stir in chopped sage and reserved bacon. Remove and keep warm.
4. Bring a large pot of water to a gentle simmer and add a splash of white vinegar. Gently slide 4 eggs into the water and poach for 3-4 minutes (3 for a runny yolk) until whites are cooked.
5. Prepare Hollandaise sauce and add Pumpkin Pie spice, allowing the spice blend to cook in the sauce for a couple of minutes. Keep warm.
6. To serve, place two toasted English Muffin halves on each plate and top with a generous spoonful of bacon/vegetable hash. Place poached eggs on top of the vegetables then drizzle with spiced Hollandaise.
7. Garnish with fresh sage leaves.
8. Repeat process for 2nd two servings.