What up UC’ers?
How you doing? How you feeling? And who the heck is hungry right now?
Two weeks ago I was out to dinner in San Francisco with a good buddy before a concert, and we stumbled into a restaurant, and I was blown away by an appetizer on the menu. Mainly because it seemed like something that could work well into the type of diet I use to help treat my colitis. So, after doing the usual thought dance of “what should we make for dinner?” with Michaela, I decided it was time to crank out some Butternut Squash Eggs Benedict style. Sounds pretty yummy doesn’t it! Well, you be the judge of that, but if you’re like Michaela, you might find yourself pulling the, “Is there enough for me to make another one” game.
Before I get into the recipe below, I want to send a shout out to my old place of employment – the Santa Barbara Yacht Club. Reason being they have the best Eggs Benedict on Sunday mornings this side of the Mississippi. How do I know that? Well, as a waiter down there (at least this was the case 10 years ago), we got to scarf down all the leftover buffet food the members didn’t eat on Sunday Brunches, and even after sitting in the warmer for a few hours, the eggs benedict were always unfriggin believable. So this is a tribute to those drunken sailors down that way and some friends who still work there (just without bread since I haven’t had that for 3 years now!).
Butternut Squash Eggs Benedict Recipe:
- 1 butternut squash
- bacon (I only use fresh bacon bought over the counter, not the packaged stuff OK Brent)
- tad of salt
- tad of pepper
- olive oil (or you can use leftover bacon grease if you want)
So there you are, the Butternut Squash Eggs Benedict meal that I’m pretty sure a whole bunch of you are going to enjoy as much as Michale and I did. If you want to know exactly how much she liked it, look no farther than right here:
Best of luck to all of you, and the SF Giants!