My eggs experiment is going to pot!

My Internet has been down all week, hence spotty posting, and the thought of eating a lot of eggs while pregs has been making me way queasy. But I shan’t give up! I’m an egg masochist!

Though I’ve had to stay away from ultra-rich, fatty, creamy egg recipes in favor of lighter fare.  Which is why a recipe like Eggs Beatrice is tolerable right now.

Eggs Beatrice is considered the light version of Eggs Benedict. It calls for grilled tomato slices over Canadian bacon and a vinegar shallot reduction instead of creamy, fattening Hollandaise sauce.

Eggs Beatrice for two:

Grill or pan fry two oiled, seasoned tomato slices, a minute per side. Place the slices on the cut halves of two warm biscuits or English muffins. Using the same pan, melt a little butter and fry two eggs sunny side up over low heat. Cover the pan while they cook. Remove the eggs from the pan and place them on top of the tomato slices. Next, add a tablespoon of butter to the pan, increase the heat to high, and add 2-4 tablespoons of red wine vinegar. Cook until the liquid reduces somewhat, then throw in a handful of minced shallots or chives and whatever other herbs you have lying around. Cook until the herbs soften then drizzle the liquid over the top of the two eggs. Season with salt and pepper. Cover with the other half of the cut biscuit/muffin and EAT UP!