Eggs, Eggs, and More Eggs…
Easter gives us all sorts of reasons to think about eggs. Who doesn’t reminisce over the vinegary smell that fills the house when you’re coloring eggs? It’s akin to liking the smell of gasoline I guess, but nonetheless, we’ve all got fun memories of coloring eggs as kids and now doing it as adults with the little ones.
But forget about the decorative things we do to eggs, I wanna talk about eating them. Breakfast has always been a favored meal for me, so in honor of the Easter weekend and all it’s egg glory, I’ll leave you with two of my current faves. These both started as recipes I found from someone else, but have morphed along the way and I don’t remember their origins. So to those who helped…my sincerest thank yous.
Both of these involved poaching. You can really make your eggs however you’d like, but poaching is my preference. Easiest way to make the perfect poached egg? Bring a sauce pan of water to a boil with about a tablespoon of vinegar (it really does help the whites coagulate and I usually use white wine vinegar). Break your eggs into individual cups. Turn off the water and let sit for about 2 minutes. Dump in the eggs and cover. In about 10 minutes you’ll have perfectly poached eggs to drain out with a slotted spoon.
Sweet Potato Benedict
Take your sweet potatoes and cut into half inch(ish) slices, massage with coconut oil, and bake at 400 until browned, flipping halfway through. Roast asparagus or saute some spinach using coconut oil, garlic, salt, pepper, and some fresh lemon juice. Pile everything up sweet potatoes, then veggies, and finally your eggs to make a healthy version of a benedict that everyone I’ve ever fed loves. If you’re feeling crazy you can add on some hollandaise, but honestly, it’s better without it. But the saucy types might want it, so if you’re so inclined have at it.
Kale Egg Bowl
I’ve been having a lot of this one lately. You can prepare the brown rice ahead of time by placing two parts water to one part short grain brown rice in a rice cooker. For each cup of rice add 3 or so quarter inch slices of fresh ginger, a couple of whole peeled garlic cloves, and a healthy dose of turmeric. Saute some lacinto kale in coconut oil and minced garlic. Put the two in a bowl with your poached eggs (about 1/2 cup rice, 1 cup kale and 2 eggs) adding chopped green onions and vietnamese chili paste. EAT.
I’m writing on a whim so I’ll have to add pictures the next time I make these. But for know, some healthier brunch egg recipes for your weekend eats. Happy Easter and to those celebrating Passover, Chag Sameach!