Nicki Rubin’s “Egg-cellent” Breakfast Recipes

(Be sure to read the article in this edition titled “Vitamins, Minerals, and the Incredible, Edible Egg” to learn more about the high nutritional value of eggs.)

Eggs Benedict

Yield: 4 servings

8 slices turkey bacon**
2 sprouted grain English muffins
2 Tbsp. vinegar
4 eggs
butter

Hollandaise Sauce
2 tsp. lemon juice
2 tsp. white vinegar
3 egg yolks, room temperature
8 Tbsp. butter, melted
Herbamare® or salt and pepper

Cook turkey bacon under the broiler until crisp. Keep warm. Prepare the hollandaise sauce. Pour lemon juice and white vinegar unto a small glass or metal bowl. Add egg yolks, and whisk until light and frothy. Place bowl over pan of simmering water, and whisk until sauce thickens. Gradually add in melted butter while constantly whisking.

Season and keep warm.

Poach the eggs. Add vinegar to a large pan of boiling water. Lower heat so that water is simmering. Crack eggs and gently slide into water. Discard egg shells. Simmer for about 4 minutes. Remove with a slotted spoon.

Toast the muffin halves, butter them and put onto plates. Place 2 slices turkey bacon and an egg on each muffin, and top with sauce. Serve immediately.

** Spinach is another great variation instead of turkey bacon.

Eggs Florentine

Yield: 4 servings

8 cups raw baby spinach (or regular chopped spinach)
3 scallions, thinly sliced
2 Tbsp. whipping cream
4 eggs
2 Tbsp. vinegar
3 Tbsp. grated parmesan cheese

Cheese Sauce
2 Tbsp. butter
1 Tbsp. spelt or kamut flour
1 cup whipping cream (or milk)
1 ½ cup grated cheddar cheese
Herbamare
pinch of cayenne and grated nutmeg

Cook rinsed spinach in a saucepan for 2 minutes or until tender. Drain and set aside. Make cheese sauce. Melt butter in saucepan. Add flour, stirring, for 1 minute. Remove from heat and gradually blend in whipping cream. Bring to a boil, stirring constantly until mixture thickens. Simmer 2-3 minutes. Stir in cheddar cheese, cayenne pepper, nutmeg and Herbamare. Keep warm.

In a bowl, combine spinach with scallions, cream and Herbamare to taste. Set aside. Poach the eggs. Add vinegar to a large pan of boiling water. Lower heat to simmering, and slide in eggs one at a time. Lift out with slotted spoon. Divide spinach mixture among 4 small baking dishes or ramekins. Arrange poached eggs over spinach, and spoon cheese sauce over eggs. Sprinkle grated parmesan cheese over the sauce. Place under the broiler until the cheese has lightly browned. Serve immediately.

Dirty Eggs

Yield: 1 serving

2 eggs, beaten
1/3 medium onion, finely chopped
1/3 medium tomato, finely chopped
2 Tbsp. cilantro
¼ tsp. minced or fresh garlic
Salt and pepper or Herbamare to taste
1 tsp. butter or coconut oil

Heat butter or oil in pan over medium heat. Mix all ingredients together. Pour into pan, and stir constantly with a wooden spatula until light and fluffy. Serve immediately.

Meat Lasagna with Spinach & Goat Cheese

Recipes from Nicki Rubin’s Kitchen

Baked Eggs in Tomato Cups with Sauteed Spinach

We started making our afternoon “green drink” a couple of months ago when a customer of mine explained that she and her husband were in their 60s and credited their extreme good health to their “green drinks” for breakfast every morning! She told me that she just throws in whatever is in the fridge and turns on the blender! Yum!

Grilled Chicken and Pineapple Salad with Basil and Mint

Sumptuous Chicken Stir Fry, Mango Mahi Mahi and Savory Spaghetti Squash

Eat to Live recipes: Stuffed Peppers

Blueberries are known to boost the effectiveness of vitamin C a major strengthener of the immune system. With the help of blueberries your immune system will be able to reduce inflammation production and increase protective immune function. Free radicals from cellular stress create havoc on the immune system. Blueberries can help manage the stress on the immune system by being a free radical scavenger; leaving the immune system geared up to do it’s work of protecting you from the formation and growth of cancer cells.