notbob wrote:

> I'd still call it eggs benedict. If I did use bacon, I'd dice it or
> fry crispy and crumble to make it easier to cut on the muffin. I
> prefer a slice of cured ham to canadian or regular bacon. The best
> e/b I've ever experienced substituted dungeness crab meat for the
> bacon. Mmmm-HHmmM!

I like lots of Eggs Benedict variations. I especially like adding at least
one vegetable: I think adding a tomato slice, asparagus, spinach, green
beans, or an artichoke heart enhances the flavor combination nicely.

I like to pan-cook smoked salmon in butter until it starts to turn crispy,
and substitute that for the bacon. I do like using crabmeat or crabcakes,
but the salmon adds that smoky flavor.

I make a kind of southwestern egg dish with cornbread, chipotle-and-garlic
sausage patties, poached eggs, and a habañero Mornay sauce, but I think
that's really too far afield from the original to be called "benedict."


Bob