I was watching Master Chef the other day and the challenge was Eggs Benedict. I was really shocked to see how many of the contestant failed miserably at this challenge.  This episode encouraged me to make poached eggs for breakfast.  I will blog about poaching eggs one day but this is really about the vinaigrette I put on top of our eggs. J thought it was a little strange to add to an egg but in the end it tasted great. I love topping my eggs with tangy sauces.

The vinaigrette is made with White Balsamic so it offers a lighter taste which is a nice change. On our eggs it was nice contrast of tangy against the thick heavy egg yolk. I also spread the toast with goat cheese and a slice of tomato as well which brought everything together really well.  This would also be great on a salad that was made with butter lettuce or baby greens since they’re delicate in flavour as well. Another great versatile sauce created by Trugs gourmet!