DAY 5 OF A WEEK OF THE MOST IMPORTANT MEAL OF THE DAY, BREAKFAST!
TODAY, PERFECTLY POACHED EGGS
When I first tried to poach eggs, I watched most if not all of the egg whites float to the top of the water and congeal looking like little fluffy floating islands leaving the yolk at the bottom in a tiny ball all by itself. I looked up every trick in the book to come up with a poached egg that had egg whites that surrounds and holds in place the creamy yolk, and after many attempts I found it.
I serve my poached eggs with a small frisee salad. Frisee is a green curly vegetable and is packed with nutrients that are beneficial to your health. Just a single serving of frisee will meet 1/3rd of the daily recommended amounts of Vitamin, A, and manganese. Just a single serving of frisée meets one-third of the daily recommended amounts of folic acid, vitamin A, and vitamin C, and manganese. The salad will add fiber which helps things move along your digestive system. You can also use substitute Wild or baby Arugula. Some people find frisee a bit too bitter for their taste!
Poached eggs can be boring but the creaminess of the poached eggs and the Lemony dressing on the salad is a perfect combination to bring the whole dish alive with flavor! Just follow these easy steps to make this recipe.
FOR THE SALAD
4 cups of organic Frisee lettuce
12 organic Baby Roma Tomatoes
6 fresh basil leaves. Place the basil in a stack on top of each other, roll tightly, and slice thin
2 tablespoons of extra virgin olive oil
2 Tablespoons of fresh lemon juice
1 tablespoon of seasoned wine vinegar
1/4 teaspoon of Kosher salt and cracked black pepper
Place all of the ingredients in a non-reactive bowl and toss well
4 organic eggs
2 tablespoons white wine vinegar
4 slices of seeded whole-wheat toast,
Earth Balance spread, to use on the toast
4-4 ounce glass of freshly squeezed orange juice, (51)
Prepare 4 doubled-up paper towels and lay them on the counter next to the stove.
Fill a skillet leaving 1″ from the top with water, add vinegar and bring to a gentle rolling boil. Break each egg separately into a small custard cup.
Add the first egg quickly into the water, wait about 5 seconds to add another egg to give time for the whites to congeal. Add the rest of the eggs the same way, poach 2-1/2 minutes per egg.
Remove eggs starting with the first one you poured in with a slotted spoon and gently place it on the paper towel to absorb excess water.
Place 1 cup of salad on each plate, top with an egg and garnish! Serve with the toast on the side and a beautiful 4-ounce glass of Sunshine! (OJ!)
Garnish with chopped basil, a pinch of salt, and pepper! I LOVE, HEPP’S SALT CO. THEY HAVE A VARIETY OF SALTS AND I HAVE THEM ALL! I like spicy so I use “GHOST PEPPER”, on mine
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