Healthy Eggs Benedict

eggs-benedict

Traditional Eggs Benedict is poached eggs served over an English muffin, usually with Canadian Bacon, and topped with Hollandaise sauce. Our healthier, de-constructed version uses all the components of Hollandaise sauce (melted butter, lemon juice, egg yolks and cayenne pepper) without all the work.

(And a LOT less butter.) Feel free to adapt this recipe. You may want to try it with a slice of Canadian Bacon or turkey ham under the grain, change out or even eliminate the veggies, boil or fry the eggs, etc. This also makes a very nice light supper!

Ingredients:

Freshly cooked quinoa (Kaufmann 1) or Brown Rice (Kaufmann 2)
Eggs, poached 3 minutes (Yolks should still be loose.)
Steamed fresh asparagus, or spinach
Butter
Lemon juice
Cayenne pepper
Crumbled crisp bacon for garnish (optional)

Directions: 

Place your choice of vegetable attractively in the center of the plate.

Pack your grain of choice into a ½ cup measuring cup. As long as it isn’t cold, it should hold its shape when you un-mold it on top of the vegetables.

Carefully place a bit of butter into the center of the grain. Squeeze a little lemon juice over the grain and vegetables.

Top with hot cooked eggs. Sprinkle with cayenne and garnish with crumbled bacon if desire.

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