I am a breakfast kinda gal… I’ve recently seen discussion of breakfast not being the most important meal of the day as previously claimed. In further research – it has been found that the push for breakfast was started in the 60’s when cereals took the stage as the easy, healthy way to start your morning. With more recent research – studies show the simple carbohydrate start – such as cereal, pastries -is leaving many with a sharp spike in blood sugar, leaving them more hungry earlier in the day. Also noted was the how many have gone back to and been more satisfied by a more traditional farm style breakfast… now that’s what I’m talking about!
One of my all-time favorite breakfasts is Eggs Benedict. The layers of deliciousness topped with that creamy hollandaise sauce….. If you are into it, maybe you’ve tried it at home. Poaching eggs… Ha! Dropping raw egg into perfectly tempered water – keeping the yolk centered in the white – removing in one piece … didn’t work so well for me. And then the hollandaise sauce… have you attempted that? Do you know the ingredients are? for 1 serving you use 2 egg yolks and a 1/2 stick of butter…
Shall we rethink this? How can we cram that deliciousness into a healthy, quick breakfast to start our day right?
Meet Eggs Bene-quicked.
And the secret to keeping reducing or removing the extra oil and the perfect sunny side up egg – leaving a runny center: STEAM. Check out the recipe below for a 10 minute version of one of my new favorites.
Start off by dicing the potatoes and putting them in a heated skillet. Add about 2 tablespoons of water in the lid of the pan – pour over the potatoes, place lid on top and let the steam do it’s magic for about 5 minutes. Meanwhile chop the asparagus into bite-sized pieces and add to the potatoes with about another Tablespoon of water, salt and pepper. Place lid back on and steam about 3 minutes. The asparagus should be bright green and the potatoes should be cooked through.
Put the potatoes and asparagus on your serving plate.
Then add the egg to the skillet – depending on your skillet, you may want to add a little anti-stick (butter, spray). I like to use a full egg and an egg white. Move quick! You don’t want the bottom of the egg to cook quicker than the top – this could compromise your gooey yolk. Salt and pepper quickly, add another tablespoon of water. The steam will work to cook the top of the egg without flipping. Watch closely as the yolk forms a soft pink cover, as the opaque cover closes, remove the egg quickly and place on top of your potatoes.
Add some ham and feta cheese to bring the full flavor of eggs benedict.
I add the pre-cooked ham to the pan while the egg is cooking. And then sprinkle the cheese on top of the finished product.
Other delicious toppings ideas: spinach, avocado, tomato…
Ideas for speeding up the process….
Roast a weekly pan of diced potatoes in the oven
OR Prep both the potatoes and asparagus in a skillet and keep in the fridge for easy access.
Either microwave or add to the pan with the egg.
Here’s to a great start to the day.
Enjoy, and don’t forget to pin or share.
- 1 Small Yukon Potato
- 4 Spears of Asparagus
- 1 Egg
- 1 Egg White
- 1/4 Cup Diced Pre-Cooked Ham
- 1-2 Tablespoons of Feta or Goat Cheese
- Heat skillet on a medium setting. Peel (optional) and dice potato into 1/2 inch cubes. Add potatoes the skillet with 2T of water. Cover with lid and steam for 5 minutes.
- Meanwhile chop asparagus into 1/2 inch pieces. Make sure to discard the bottom end of the asparagus as it looses color. Add to skillet with another 1T of water, salt and pepper. Steam 3 minutes or until the asparagus turns bright green. Place cooked potato and asparagus on your serving plate.
- Ligthly butter or spray skillet (optional), lower heat to low and crack a full egg and egg white. Add ham cubes in a separate section of the pan. Salt and pepper, then add 1T water and cover with lid. Watch the yolk of the egg, when the opaque cover closes your egg is finished*. Lay the egg on the potatoes and sprinkle the ham and cheese over the top.
- *This will leave your yolk runny. If you would like the yolk to cook through, cook an additional minute or two.
- Spinach, Avocado, Tomato