Mark Bittman is My Hero

We can't be a meat and potatoes society any longer...

Better for You Benedict

Reading Anthony Bourdain's Kitchen Confidential was enlightening and frightening all at the same time. His mention of brunch simply being a meal that chefs create using leftover scraps from the week makes me want to just stay at home and cook. Oh yeah, and that delicious fattening hollandaise sauce is a playground for bacteria just sitting beside the stove. So instead of going out to Founding Farmers, which by the way has made a huge slide downhill, I stayed in my kitchen and mastered the poached egg.

Here is my recipe for a healthier, yet oh-so-satisfying eggs benedict:

2 servings

30-45 mins

Ingredients:

• 4 eggs (I like mine brown, organic, and cage free)
• 2 whole wheat english muffins 
• lox a.k.a smoked salmon (Whole Foods sells this little container of pieces that worked out well)
• white vinegar
• heaping tablespoon of lite mayo
• heaping tablespoon of non-fat plain yogurt
• squeeze of lemon
• dash of white pepper
• a few grinds of sea salt
• a small handful of chives, finely sliced
• buttery spread or butter

Put a small pot of water on and bring to a boil. While it is coming to temperature, open up your english muffins and spread a light layer of buttery spread/butter on the tops.

In a small bowl combine: mayo, yogurt, lemon, chives, white pepper, and salt.

Once the water is boiling, turn it down to a simmer and add a dash of white vinegar. Crack your first egg into a small bowl. Then with your spoon start swirling it in the water until you have a little tornado brewing. Drop the egg into the water and cook for about 4 minutes. Remove with a slotted spoon and place on a paper towel. Repeat until all 4 eggs are cooked.

While you are poaching the eggs, you will want to toast your english muffins. I like to do this in a pan or griddle. Start by toasting the bottoms and flip it over onto the top so that both sides are golden. 

Now it's time to assemble! First the english muffin, then your lox, gently place your egg on top , and a sauce drizzle to finish.

Serve and enjoy without the concern of food poisoning...yay!