Less is more. That’s my mantra for 2011. No resolutions, just trying to simplify. And I think you know, that isn’t always as easy as it sounds.
One week into the new year and I find I am looking for more ways to reduce clutter – from my closet to the kitchen. So I’m playing my favorite culinary game: “Use It Up,” and creating some mighty delectable dishes in the process.
The key to success here is to make sure you have the ingredients on hand. Just last night I was lamenting to my husband that every meal could essentially be a blog post because we eat what’s in season, and it tastes great (ok, most of the time;-) On Sunday we were craving Eggs Benedict with a healthy bent. So I went to the fridge and pulled out farm fresh eggs, radish greens, pancetta and yogurt. I squeezed a lemon and sliced homemade whole grain bread from my friend, Wendy. I’d recently seen a recipe in Sunset Magazine for a lighter version of Hollandaise, and I had all the items it called for. Plus I found a way to incorporate my daily greens which I lightly sauteed and placed on top of the bacon.
The idea of this post is to be mindful at the market and purchase fresh, sustainable foods. When you need inspiration…you can always come here for recipes, or the millions of other food blogs online. Then you are sure to maximize flavor and health benefits which will nourish you all year long.
Light(er) Eggs Benedict – Serves 2 (adapted from Sunset Magazine)
4 thin slices pancetta or bacon
5 large eggs
1 tablespoon organic butter
3/4 cup organic plain Greek yogurt*
1 tablespoon mayonnaise (I used one with wasabi for a little kick)
1 teaspoon lemon juice
1/2 teaspoon kosher salt
Handful of leafy greens (Swiss chard, radish, spinach), chopped
1 TB olive oil
Whole grain toast or English muffins
Warm oven to 250. Brown bacon in a small skillet over medium heat, turning once, about 4 minutes total. Put 1 slice on each muffin half and return to oven. Poach 4 eggs according to desired consistency. (I use 1 TB apple cider vinegar in water to keep whites intact, and for extra health bennies!)
Melt butter over low heat in a small saucepan. Meanwhile, whisk together yogurt, remaining egg, mayonnaise, lemon juice, and salt in a small bowl. Gradually whisk yogurt mixture into butter and heat until just warmed, whisking often, about 25 seconds (be careful not to overcook the sauce, as it will curdle).
In a separate pan, saute leafy greens in olive oil for about 2-3 minutes.
Top muffins/bacon with greens, poached eggs, pour some sauce over them, and serve any extra sauce on the side. Sprinkle with pepper and paprika.
*If you don’t have Greek yogurt, use whole milk yogurt and add one TB of arrowroot or cornstarch to the liquid.