Amazingly good !

At this moment I feel I have experimented more than ever with eggs. The moment I got promoted to banquet sous chef and in charge of running the Sunday's brunch I set a goal to make it different and interesting to the members. It is not that simple. Certain things can't change just because that's what they want and I am ok with that. I try to mix things up and so far I haven't heard anything bad or good and I will take it as a good thing. This eggs were poach in plastic with bacon fat for 2 to 3 minutes . I served it with English muffins and biscuit crumbs , pancetta crisp , and a yuzu egg yolk sauce. The flavor combination was great. The whole idea of this eggs was to make another version of eggs Benedicts with a twist and it worked! I replaced the Canadian bacon with the pancetta, the
Hollandaise for the yuzu egg yolk sauce and obviously I made the English muffin into medium size crumbs mixed it up with biscuits.
I love eggs .
I added yuzu juice for the acid effect instead of lemon juice.
I added so roasted mushrooms to the mix .