This is my version of Eggs Benedict. Lightly toast a English Muffin, layer with 1 or 2 slices of warmed ham* top each with a softly poached egg and homemade salsa. Note while not exactly diet food, this recipe eliminates the Hollandaise Sauce. Enjoy!
1 large ripe tomato preferably home grown or heirloom, chopped
1 Kirby cucumber or a portion of a European cucumber, finely chopped
1/2 red bell pepper, chopped
1/2 yellow or orange bell pepper, chopped
1 or 2 scallions, finely sliced
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon of sugar
Salt and Pepper
Crushed red pepper flakes to taste
Mix all ingredients, add some kosher salt, black pepper, sugar and crushed red pepper flakes. Before you serve, check the salsa for salt and pepper. It’s really a taste as you go recipe.
*I vacuum pack and freeze individual portions of baked ham. Don’t forget to save the bone for soup.
Makes 2 servings
Don’t you love the neat label shapes on this card. I am good with scissors…well not exactly. The labels were cut with Stampin’ Ups new Edgelets and Framelits Dies. We now have a number of these sets which coordinate with our new Stamp Sets. The flower stamp on this card is from our Apothecary Art Stamp Set. If you are interested in seeing more of these products or joining my Stampin’ Up family contact me HERE. There is a link on the site to our new 2012-13 Catalog as well as to my Online Store.