Portable Eggs Benedict
Portable Eggs Benedict packs the idea of a poached egg breakfast into a pita you can hold in one hand. Cream cheese and smoked salmon line the pocket and stand in for hollandaise and ham, so there is no sauce to whisk and nothing to spill. A splash of vinegar in the poaching water helps the whites set. The whole thing takes about ten minutes.
Instructions
Fill a deep pan with enough water to cover the eggs and bring it to a boil.
Add a dash of white vinegar to the boiling water.
Crack the eggs into the water and leave them alone for 5 to 7 minutes, until the whites are set.
While the eggs cook, cut open the top of the pita to make a pocket. Spread the cream cheese along the inside and tuck in slices of smoked salmon.
Lift the eggs out of the pan with a slotted spoon and drop them into the pita.
Eat right away, while the eggs are still warm.
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