Last week I attempted to make an appetizer for the Christmas potluck at work, but I ended up leaving it at home. I made antipasto skewers, which consisted of grape tomatoes, fresh mozzarella, pepperoni, and marinated mushrooms. Each skewer was then brushed with some jarred pesto sauce. However, the skewers kept splintering and I didn't feel good about bringing them to work; I didn't want to chance someone getting a splinter in their mouth. I ended up eating them at home throughout the week. I then wondered what to do with the half-used jar of pesto sauce. Then it came to me: I'll replicate Whole Foods' eggs benedict!
What prompted me to decide to make it was that I fried bacon Monday morning. So, why not make my own version inspired by Whole Foods' version? I, of course, didn't have any English muffins. I improvised and used half a hamburger bun. Not the same, but perfectly workable. I toasted it and then spread some goat cheese on it. (I didn't want to use plain old American cheese; it just tastes so...generic...these days.) I put the bacon on top. Then I fried the egg sunny side up and put it on top. I wanted to make the yolk somewhat congealed and not quite as runny, so I wrongly thought that broiling the sandwich would make that happen. Wrong! It just cooked the egg white on top. When I took it out the yolk was too runny, so I put it back in the frying pan to cook a little more. But, of course, the yolk broke. I put it back on the sandwich, and topped it with fresh ground pepper and some pesto.
It didn't look at pretty as I had hoped, but it tasted good! Unfortunately my Photoshop software is acting up, so I couldn't adjust the brightness or anything.
As you can see, my yolk broke and the pesto started weeping olive oil.
This kind of looks like a snail under a blanket.