Gardener’s Eggs Benedict with Peacock Sauce

Yield: 1 serving.

Peacock Sauce:
3 cloves garlic, minced
½ yellow onion, finely diced
1 yellow bell pepper, diced
2 yellow tomatoes, diced
dash of hot sauce

Benedict:
1 English muffin, split
several  thick Canadian bacon slices
to taste, salt
1 oz. vinegar
2 medium-sized eggs

For Peacock sauce: Cook the onions and garlic until caramelized. Add the pepper and tomatoes until soft. Blend mixture until smooth. If sauce is too thick, add a touch of water. Season with hot sauce.

For the Benedict: Toast English muffin. Sauté or grill the bacon slices until hot. Bring 1 quart of water to a boil and add the salt and vinegar. Reduce the heat to a strong simmer. Add eggs and poach until done. Place muffins on a plate and top with bacon slices. Place an egg on each slice of bacon and cover with the yellow sauce.

Photography: Courtesy of Peacock Garden Cafe