Eggs 'not so' benedict

Eggs 'not so' benedict...in fact, it's so different from eggs benedict, I should probably call it 'eggs contradict'.

The last time we were at the grocery store, the stock of 12 and 18 pack eggs were completely depleted, leaving only the 5 dozen boxes.  At a great price for the box, we picked one up, and I vowed to use eggs in as many dishes as I could come up with.

Those eggs, a little leftover fromage fort, and some slices of two day old bread got me to thinking.  How about an egg dish in the style of a benedict, but with a very different twist?

It turned out to be a great twist, and had Cliff nearly drooling as he worked his way through his serving.  He had the "don't touch my food" look on his face...always a good sign that something turned out well.

Ingredients (this is enough for two servings):

1 cup fromage fort

Fresh squeezed lemon juice

White wine

1 egg yolk, whisked

4 eggs

4 slices of day (or two day) old bread

Garlic butter (or any butter will work)

Directions:

Heat oven to broil.

Start a large pot of water to boiling for poaching eggs.  About 3" of water in the pot is sufficient.

In the top of a double boiler, begin melting the fromage fort.  As it melts, thin it with a bit of lemon juice and white wine, maintaining the consistency of a lightly thickened sauce.  While whisking, add the egg yolk to the sauce, and continue to whisk until well incorporated.

On both sides of your bread slices, spread a very thin layer of garlic butter, and lay them out on a baking sheet.  Place into heated oven, and toast one side very lightly.  Remove baking sheet from oven, flip bread slices, and very lightly toast the other side.  Remove from oven, and set aside.

Continue working your fromage fort sauce, adding more liquid as needed to keep your sauce lightly thickened.

Poach your eggs in your boiling water.  When centers jiggle lightly, remove from water, and begin building your servings; put two slices of bread on each plate, layer your poached eggs over your toasted bread, and top with the fromage fort sauce.  Top with chopped chives, or if you are feeling a little lazy, as I was, just take two chives, cross them, and lay them on top of your plated dish.

This is a powerfully flavored dish, but for the wine and cheese lover, it's a little stroll through Heaven.  Enjoy.