Poached Eggs and Dill Sauce

While chatting with a customer on my work Facebook page this week, the conversation struck upon the topic of my favorite condiment of all time — Larrupin’ Mustard Dill Sauce.

Having lived in Humboldt County for a decade, this splendid sauce was almost taken for granted. When I — sadly — moved away, bringing it back into our lives was of utmost importance. Luckily, my Charles is the Grocery, Wine & Beer Manager of the store, so when he found a vendor, in it came. Our pantry hasn’t been without it since.

Anyway, this lovely customer Melinda, said that she makes an altered Eggs Benedict with the sauce. It was my dinner the last two nights, and it couldn’t be easier.

Saucy Dill Benedict

2 eggs

1 English Muffin

lox

butter

Larrupin’ Mustard Dill Sauce

Poach the eggs to desired consistency. I like a runny yolk.

While eggs poach, toast the muffin. Spread butter on the toasted bread.

Cover the muffin with lox, whatever thickness you choose. Slide the poached egg on top. Drizzle with a healthy amount of Dill Sauce.

I love Larrupin’ Sauce on salmon. Before going on my Benedict bender, I had drizzled it on a small filet that I had grilled, and it was, of course, terrific.

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2 Comments

  1. I love that sauce too! I haven’t driven thru there for a while and I had forgotten about that restaurant, it’s so good. Your blog is taking me on a trip down memory lane here. :)

    • Nice! Remembering redwood trees and excellent restaurants are always good things. :) I’m glad I could take you on a bit of a journey. -Mellisa

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