Miss A Columnist

Dionna Mash is a writer, do-gooder, and California native. Born and raised in San Diego, she is now ecstatic to finally be residing in her mother’s hometown of San Francisco. She got an early start in writing when she realized that math was never going to be her strong subject, and reading and writing naturally became her forte in school. She recently graduated from California State University Chico where she studied instructional design and technology and communication design. Since, she has been pursuing a career in journalism to fulfill her passion in writing, public relations, and social media marketing. In her spare time Dionna loves to explore new restaurants, discover small craft breweries and wineries, shop for her shoe fetish, and is always on the hunt to find a “hole in the wall” coffee shop to settle down in. She likes to stay active in her community and was volunteering regularly with the Community Action Volunteers and Education program in college where she served as a Group leader organizing weekly trips to senior homes to make crafts and play games. She also volunteers with national parks and can be seen spending her weekends cleaning up Golden Gate Park and restoring trails. Dionna has written for news organizations such as KHSL-TV in Chico, California where she interned in the newsroom, and wrote a weekly sex and relationship column in The Orion newspaper. Before residing in Bay Area, Dionna was living in Denver, Colorado where she worked at an interactive marketing agency by day and served at an upscale wine bar by night. She’s currently in the process of writing a book titled “A Green Apron’s Point of View,” where she narrates an entertaining six years of her life as a Starbucks barista.

California Eggs Benedict

I’ve been on a poached egg kick lately and am loving every minute of it. I’ve finally gotten down the art of poaching (thanks to my close friend and amazing chef Ryan Johnson), and am happy to say I can create a perfect round, pillowy egg each time. A few weekends ago my boyfriend and I spent brunch with two of our friends and instead of going out to eat we decided to stay in, drink mimosas, and cook up a meal at home.

Whenever I go out to eat I tend to indulge in Eggs Benedict, so what could be better than to cook at home our very own version of such a classic meal? Behold the “California Benedict” complete with avocado and fire roasted bell peppers. Serve with your favorite recipe for breakfast potatoes and mimosas (I suggest Creekview Vineyard’s Private Cuvee Sparkling Wine)!

 

Ingredients (Yields 4 Servings)

  • 8 English muffins (I used wheat)
  • 8 slices Canadian bacon
  • 1 avocado
  • 1 green bell pepper
  • hollandaise sauce packet
  • 8 eggs

Directions

  1. Start with a hot fire (with gas stove or grill) and washed green bell pepper. Place the pepper over the fire turning

    Photo Credit: Dionna Mash

    frequently until charred.

  2. Take the pepper off of the fire and put into closed plastic bag. Let cool for 10 minutes.
  3. Poach 8 eggs. Don’t know how to poach an egg? Click here
  4. Mix together hollandaise sauce packet and low-fat milk. Prepare as directed on packet
  5. Toast 4 English muffins
  6. Take bell pepper out of the plastic bag and carefully peel off the charred skin. Slice bell pepper into slivers.
  7. Top one slice of English muffin with a slice of bell pepper, poached egg, hollindaise sauce, and slice of avocado.
  8. Sprinkle with some paprika
  9. Enjoy!

 

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