Poached eggs over wilted spinach on top of a thick slice of tomato, make for a healthier version Eggs Benedict
Step 1.
HOLLANDAISE SAUCE: in a blender, very small food processor, or in a bowl using a wire whisk, beat egg yolks. Add oil slowly and in a small stream and beat vigorously as you add the oil so it emulsifies. Do not add the oil too quickly or the mixture will not thicken. Add fresh squeezed lemon juice and mix well. Set aside.
Step 2.
Wash the spinach if it is not pre-washed and wilt it in a steamer or in boiling water. This only takes 1-2 minutes, be careful not over cook or spinach will lose its color. Remove from heat and place on paper towels to draw out any extra water. Wash and slice the tomato into four 1" thick slices. You can use a second tomato if necessary. Arrange the tomato slices on individual plates, top with wilted spinach, set aside.
Step 3.
Use an egg poaching pan or an egg poacher to poach the eggs according to the manufactures directions. If you don't have an egg poaching pan or an egg poacher then use the instructions below.
Step 4.
Fill a large frying pan with about 2 inches of water and add 2T vinegar. When water begins to make bubbles, but just before it boils, reduce heat then add four 3" canning jar bands to the pan, crack egg into small dish, then drop one egg into each of the rings in the water. You don't need to use the bands from around the lids of the mason jars, you can just use a large spoon to work the edges of each egg to keep it in a round shape. Cover the pan and cook for about 4 minutes or until the yolks are semi-soft. Note do not let the water boil or the eggs will come apart, keeping the water at 180 degrees works best, you can use a candy thermometer.
Step 5.
Add the poached eggs on top of each of the beds of wilted spinach and top with a little bit of hollandaise sauce. Sprinkle with paprika to garnish. Add salt and pepper to taste. Optional--serve with sprouted grain toast.
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Serving Size: 1 Serving (88g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 49 | ||
Calories from Fat: 33 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 67.2mg | 2 % | |
Potassium 474.3mg | 12 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 1.2g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 49
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