Mustard for Breakfast? Yes please! Sasquatch Mustard‘s complex, spicy flavor is a perfect compliment to eggs, bacon, potatoes, etc. In our new recipe series “Mustard for Breakfast” we’re going to show you a few of our favorite creations.
Simple Sasquatch Benedict
The combo of poached eggs and Sasquatch Mustard may seem out there, but it really works. We have chickens and lots of mustard around the house, so the pairing was inevitable. The vinegar, spices and salt season the eggs perfectly with minimal effort. Simply poach an egg or two* and put it on an English muffin with a generous amount of mustard in between. Add Ham or bacon for a final touch (the picture is a vegetarian version). Then salt, pepper, and hot sauce to your liking.
*A Note on Poached Eggs- Some people are intimidated by making poached eggs at home, but with a little practice, it’s easy. For years, I used an egg poacher to simplify the process. They work great and are easy to use. On a trip to New Orleans I was inspired at a brunch at the Court of Two Sisters to step it up and try the old school boiling water whirlpool method. There was a guy at the Jazz Brunch who’s entire job was poaching eggs in a giant pot of vinegar scented, swirling, boiling water. When I got home, after some research and practice (okay, lots of practice) I was able to do it too. This Alton Brown tutorial sums it up nicely. Using vinegar and a cup to drop the egg in are key to success. Good Luck and Happy poaching!
