July 28, 2014

Recipes 7

Filed under:Diet,Recipes — Tags: — BethInman —

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

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 Raw grated cheddar cheese
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.

Opinions expressed on this blog are those of the writer and have not been reviewed by the FDA, CDC or other 'medical authorities'. Therefore, any products discussed are not intended to diagnose, treat, cure, or prevent any disease, but rather are dietary supplements intended solely for nutritional use.

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