"Out with the old, in with the new" certainly applies to this upbeat California Eggs Benedict recipe. California is known for fashioning many trendy culinary techniques, so many of these ingredients come from the sunny horizons of that Pacific coast state. Instead of the typical bread, meat, and technique, this recipe employs the use of organic, sprouted wheat bread to replace the tired English muffin; the predictable Canadian-Bacon is swapped for an extraordinary Italian Speck; and California Haas avocado is added for an extra kick. These gourmet substitutions take this dish to dramatic pinnacles of pleasure.

The bread recommended is from Alvarado Street Bakery in San Francisco, where they produce marvelous and healthful sprouted-grain breads. This hearty system for baking bread dates back to Biblical times. According to their website “The sprouting process naturally converts starchy grains into easily digested sugars...providing essential amino acids necessary for a complete protein.”

California Eggs Benedict

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 4

Note: Although the ingredients are more gourmet and upbeat, the cooking process is basic, simple, and down-to-earth. Hollandaise Sauce can be purchased at many gourmet grocery stores, but homemade is always better.

Ingredients:

8 slices (Alvarado St. Bakery) Sprouted Wheat Raisin Bread

1 tbsp. unsalted organic butter

2 Haas avocados, peeled and sliced

2 tbsp. fresh lemon juice

8-10 slices Speck Alto Adige

4 organic large eggs

1 tbsp. cider vinegar

1 cup Hollandaise Sauce (Recipe included)

1 bunch fresh parsley, minced

4 large egg yolks

1-1/2 tbsp. fresh lemon juice

½ cup melted butter, cooled slightly

1 tsp. cayenne pepper for garnish

Directions:

Preheat oven to 375 degrees.

Cut the speck into thin slices (like bacon) arrange on a baking tray in a single layer. Bake until slices begin to brown on the edges, about 8-10 minutes.

Quick and Easy Hollandaise Sauce:

Put the 4 egg yolks and 1-1/2 tbsp. lemon juice into a blender. Add a pinch of salt and blend a few seconds to combine. With blender running, drizzle the cooled, ½ cup melted butter into the hole of the blender lid. Blend until it is emulsified. Pour into a small pitcher and reserve until needed.

To poach the eggs:

Pour hot water into a 4-quart saucepan and place over high heat. Bring to a boil. Reduce heat to medium and add the vinegar (the water should be slowly bubbling).

Break the eggs, one at a time, into a small bowl and slip each one carefully into the simmering water. Cook for 4 minutes for softer yolks and 8 minutes for hard yolks. Remove them from the water with a slotted spoon, and tap carefully on a folded paper towel to drain any water.

While the eggs are poaching, toast bread to desired darkness and butter while hot.

To assemble the dish:

Arrange two slices of toasted bread on each serving plate.

Place two pieces of browned speck over each slice of buttered toast.

Carefully position one poached eggs on the speck.

Lay 3-4 slices of avocado over the poached eggs.

Slather with the homemade Hollandaise Sauce as desired. Drizzling it with a fork makes for a dramatic presentation.

Garnish with the minced parsley and ¼ tsp. cayenne pepper.

Put the wow-factor back into breakfast or brunch by serving California Eggs Benedict to any hungry guests!