Naked eggs benedict: by J

I love brunch. I love how you can eat anything from a pizza because you put an egg on it, to a sandwich because it also has an egg on it, to a dessert disguised as french toast.

Also you can drink if you choose, and ask for bacon on anything. In my opinion it is one of the most open and accepting meals around.

That being said sometimes I want the indulgence and luxury of brunch, without the flash of guilt afterwards and the post meal lethargy of an oh-so-worth it epic brunch.

That’s when I turn to the Hollandaise free eggs benedict. Blasphemy to many I know, and I’m not even sure you can still call it eggs benedict.  Sad truth be told, I don’t even like Hollandaise sauce that much. A rich runny egg yolk is all that I need.

I made this for a friend post-yoga on Friday, and made it for the hubs again Saturday morning, because I had extra English muffins and I liked it that much.

It’s pretty simple and could/should be modified to fit your preference. Mine had sauteed beet greens one day and kale the other both with garlic and red pepper flakes, mushrooms, caramalized onions, turkey, a touch of grated aged cheddar, and four poached eggs.

For two people, you’ll need 4 eggs, 2 English muffins, the tops of 4 small beets, or 5 stalks of kale, 1 red onion, 2-3 slices of turkey, and as much cheese as you like.

  1. Cut the red onion into slivers and sautee on medium-low heat until very soft, about 3/4’s through add a good splash of balsamic vinegar and let that reduce with a touch of salt until the onions are jammy and sweet, roughly 20 minutes.
  2. Heat a pan on medium, add the garlic and chilli flakes and stir. Then add your washed and chopped greens (with the stems removed) and sauté until tender, roughly 3-5 minutes, season with salt and pepper to taste and set aside on a plate or a strainer if there is excess liquid.
  3. Clean and prep your mushrooms, cutting them into 1/4 inch slices. Wash and dry your pan and heat on high with a good splash of grapeseed or olive oil, once very hot add your mushrooms. The oil is hot when it starts to shimmer, but before it begins to smoke. Try to give the mushrooms space in the pan so they can brown, a crowded pan will trap the moisture and lead to soggy mushrooms. Season with salt and pepper, and once the mushrooms are tender and browned push them to the side of the pan and turn off the heat. Add your turkey, greens, and onions to the pan to warm them
  4. This is the part that requires your multi-tasking skills. Start toasting your halved English muffins in either the toaster or an oven on broil. Poach 4 eggs, Smitten Kitchen has a good how-to if you need it, I just do them all at once though and skip the water swirl and let them dry on a paper towel when done.
  5. Once toasted, place two English muffin halves on each plate, and top in whatever order feels good to you. I went Turkey, greens, onions, eggs, cheese and then mushrooms on the top. Just have fun with it. Season the eggs with a few grinds of pepper and a pinch of salt.

These are great served with oven roasted new potatoes or yams. Also if you want to go vegetarian just skip the turkey, and if you want a gluten free option, roasted yam rounds are a perfect base, as per My New Roots recipe.

Happy Monday

xo J

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