Traditional
Breakfast Casserole vs. A Better Brunch
Florentine Eggs
Benedict vs. heart healthy Florentine Eggs Benedict w/
grilled cantaloupe
Before and after
Calories per serving
499 / 236
Fat
30g / 12.5g
Cholesterol
511mg / 266mg
Ingredients
1 package frozen
spinach, thawed and thoroughly squeezed dry
1 egg yolk - free range
organic
1/4 cup freshly
squeezed orange juice
2 teaspoon tarragon
vinegar – or other vinegar
2 teaspoons
lemon juice
1/2 teaspoon turmeric
½ teaspoon dry tarragon
1/2 teaspoon salt
3 tablespoons butter at
room temperature
2 teaspoons chopped
fresh dill
1 teaspoon white
vinegar
6 eggs
3 whole wheat English
muffins, split in half
2 beefsteak tomatoes,
sliced
Smoked salmon or cooked
Canadian bacon
Fresh cracked
black pepper
(optional)
You may happily
substitute olive oil for the butter in the Orange and
Dill Sauce.
Preparation
1. Thaw spinach and
squeeze dry – set aside
2. Fill the bottom of a
double boiler halfway with water and place over medium
heat. Set the top pot over the water and drop in the
egg yolk. Add the orange juice and stir until blended.
Stir in the balsamic vinegar and the lemon juice, then
the turmeric, tarragon, salt, and butter. Add 1
teaspoon of the dill and
whisk
until all the ingredients are thoroughly blended and
the sauce has a thick creamy consistency
(approximately 2 minutes).
3. Remove the top part
of the double boiler and set aside. Pour the white
vinegar into the water in the bottom pot and heat it
just to the boiling point. Gently crack the eggs one
by one into the simmering water, and poach for 3
minutes. Remove the eggs with a
slotted spoon
and let the water drip from the spoon so they aren't
watery. Transfer the eggs to a warm platter and cover.
4. Toast the English
muffins on the middle rack under the broiler. Remove
them from the oven and put them on plates.
5. Place 1 tomato slice
on each muffin half and spoon 1/4 cup of the cooked
spinach on top. Add smoked salmon or cooked Canadian
bacon
6.Arrange 1 poached egg
on top of that and drizzle a spoonful or so of the
orange-dill sauce over everything. Sprinkle some of
the remaining 1 teaspoon of chopped dill and black
pepper (optional) over the sauce as garnish. Serve
immediately.
Green
When
the average North American sits down to eat, each
ingredient has typically travelled at least 1,500
miles ""We are spending far more energy to get food to
the table than the energy we get from eating the food.
A head of lettuce grown in the Salinas Valley of
California and shipped nearly 3,000 miles to
Washington, D.C., requires about 36 times as much
fossil fuel energy in transport as it provides in food
energy when it arrives seek out locally produced –
read the label – try the 100 mile diet – eat locally.
