Barbara is working on a new cookbook: Cooking with Polly: Culinary Adventures with a Boston Terrier

It promises to be a whimsically illustrated cookbook for people who like to cook and the dogs who love them. Including everything from dog treat recipes to enticing entrees and late night snacks for people, this is a book that humans will enjoy and will make dog tails wag.

Béarnaise and Basil Eggs Benedict

 

Serves 4

A simple yet elegant brunch entree.

1 package Knorr béarnaise sauce mix prepared according to package directions

1 tablespoon drained and finely chopped sun dried tomatoes in oil

4 tablespoons finely chopped fresh basil

4 sliced artisan bread such as roasted garlic, cut 1" thick and lightly toasted

8 large eggs, poached

butter.

4 slices prosciutto

Mix tomatoes and basil into the prepared sauce.

To serve, lightly butter toast. On each slice of toast place 1 slice prosciutto and 2 eggs. Top with sauce and serve warm.