Brunch.

I love that word.

It involves breakfast and an acceptable late start. 

Breakfast is my favorite meal of the day.

Who doesn’t love sleeping in on the weekend!

Eggs Benedict was often my meal of choice for eating brunch at a restaurant.

I love this upscaled version that is simple to make at home.

*The Pampered Chef egg cooker makes poaching eggs quick& easy!

Smoked Salmon Eggs Benedict

INGREDIENTS:

2 tsp fresh lemon juice

1 clove garlic, minced

1/2 tsp Dijon mustard

1 Tbsp Greek Yogurt

2 poached eggs

1  whole grain English muffin, halved and toasted

6 oz smoked salmon (optional)

handful baby spinach

DIRECTIONS:

1. In small bowl make sauce by mixing lemon juice, garlic, Dijon & yogurt.

2. Spread muffin halves with sauce then top with spinach, salmon and egg.

*recipe adapted from The Masters’ Hammer and Chisel