Sunday, January 31, 2010

A healthy twist on eggs benedict

How many of us eat out of necessity?  We’re all living busy complicated lives – an often times, nourishing ourselves is left on the sidelines.

CA5A80HSCAJSKZ9BCATAASSRCARWKEQSCA0IFB4UCAMJJPMDCA65IVHCCATXKODKCAKDCV8ZCAPU83F5CAMOABF0CA7JS822CAIZ07GBCANE9RAPCAWNOXMLCAA98RFTCAFI9K88CAIZPBPWCAR0XOSA I recently purchased the book “Cook Yourself Thin”.  I’ve not watched the show, but as I perused the chapters – the food looked delish and the nutrition and calorie count looked good, so I decided to try it out.

I wasn’t disappointed!  I really like the book, and I am finding the recipes to be very easy and still quite tasty and healthy.

Just this morning I tried the “Portobello Mushroom Benedict With Roasted Red Pepper Sauce” recipe.  My boyfriend was tempting me with fatty cinnamon rolls, but I was able to resist and heartily enjoyed this new take on eggs benedict.  It was quite satisfying!


Recipe from “Cook Yourself Thin” :

Serves 4
Calories per serving, portobello Benedict: 183
Calories per serving, roasted red pepper sauce: 70

For the portobello Benedict

  • 4 portobello mushrooms, gills removed
  • 1 tablespoon olive oil
  • 1 garlic clove
  • 2 10-ounce bags of baby spinach
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon lemon zest
  • Pinch nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 tablespoons Parmesan cheese

For the roasted red pepper sauce

  • 1 4-ounce jar roasted red peppers, drained and finely chopped
  • 3/4 cup reduced-fat mayonnaise
  • 1 ounce capers, drained
  • 1 tablespoon parsley, chopped

1. For the portobello Benedict: Preheat the oven to 425 degrees. Lightly oil a baking sheet.
2. Using an ordinary spoon, remove the gills from each mushroom cap and place the caps on the oiled baking sheet. Bake the mushrooms for 10 to 12 minutes or until tender. Remove from the oven and set aside.
3. In a small saute pan over medium heat, add the olive oil, garlic and spinach. Cook for 3 to 5 minutes, tossing occasionally until wilted. Add the lemon juice, lemon zest and nutmeg.
4. In a blender or small food processor combine the sauce ingredients and pulse until creamy.
5. Using a spoon, evenly distribute the spinach onto the 4 portobello caps. Top each one with a poached egg, some roasted red pepper sauce and some grated Parmesan cheese.


** The only changes I made were to the sauce.  I left out the capers, added some tomato and used only half the amount of mayo suggested.

** Another yummy tip is to add a slice of swiss cheese to the portobello mushroom and let it melt over the mushroom right before adding the other ingredients.


Kellie said...

Oh! I love that book! Try the meatloaf recipe - it's to die for!

Naturallyme said...

This look great!