With Valentine’s Day right around the corner, I thought it would be a good idea to post a few recipes for those who want to stay in and enjoy a home cooked meal. After all, it is on a Saturday this year, which means every restaurant in town is going to be super busy. And, if you’re like me (who loves staying in and eating a home cooked meal), brunch is always a favorite meal. One of my favorite brunch dishes is Eggs Benedict. What’s not to love about a soft English muffin topped with a perfect poached egg and that delicious, creamy Hollandaise sauce? Eggs Benedict is usually not thought of as a healthy brunch dish since the Hollandaise sauce used in the recipe is made with butter and therefore contains a lot of fat. Initially I wanted to create a lightened up version using coconut oil, but, honestly, I thought it would taste like coconut. If you do attempt to try that, please let me know how it turns out.
I love Eggs Benedict, but I don’t eat it often because I know how unhealthy it can be. Plus, when you order it at a restaurant, they usually give you two, which is a lot for me. Therefore making it at home is a better option because you can control the portion size and how much of the sauce you use (the sauce is really the main culprit). Also, making Eggs Florentine instead would be a healthier option since it replaces the Canadian bacon with spinach. In my version, I used mixed greens containing spinach, arugula and red leaf lettuce to increase the vitamin and mineral content. I also added a sprinkle of Parmesan to add more flavor.
Serve this dish as your Valentine’s Day brunch with a side salad using Balsamic vinaigrette, coffee (or champagne or mimosas) and strawberry hearts (don’t they look cute?).
#BeHealthy Tip: While grass-fed butter does have a healthier nutrition profile (higher omega-3 fatty acids, vitamin A and K) than its regular counterpart, it still contains a high amount of fat. So please, enjoy in moderation.
2 tsp vinegar
2 cups mixed greens (preferably one with arugula)
freshly grated Parmesan cheese
2 whole wheat English muffins
2 egg yolks
juice of half a lemon (about 1 Tbsp)
2 Tbsp grass-fed salted butter, melted
freshly ground black pepper
To make Hollandaise sauce:
- Bring a small pot of water to boil. Reduce heat to a slight simmer. Meanwhile, in a small bowl, whisk egg yolks with lemon juice.
- Place bowl of egg yolks over the pot with water, making sure bowl doesn’t touch the hot water. Whisk in melted butter until thickened. (Make sure bowl does not get too hot, otherwise the eggs will curdle). Remove from heat and set aside.
- Bring a pot of water to a boil. Add vinegar and reduce heat to a slight simmer (there shouldn’t be bubbles forming). Add the eggs one at a time. I like to crack my eggs in separate bowls first before submerging them in the water. Use a spoon to keep the egg whites together. Increase the heat slightly so that tiny bubbles are forming. Poach for about 3 minutes. Remove eggs onto a paper towel.
- Split the English muffins in half and toast.
- In a small non-stick skillet, spray cooking spray and add mixed greens. Sauté until wilted.
- Place half of the greens mixture over one half of the English muffin (top the other half of the muffin with jam or jelly if you like). Repeat with the other muffin.
- Sprinkle Parmesan cheese over each muffin then place the poached eggs on top.
- Spoon 1 Tbsp of the Hollandaise sauce over each egg and sprinkle freshly grated black pepper.
- Serve with a side salad with Balsamic vinaigrette and strawberry hearts.