I cannot think of a time in my life when Eggs Benedict wasn't a favourite. When I was hit with an autoimmune a couple of years ago I had change my diet in a hurry and relearn how to make my non-negotiable menu items. This was at the top of my list!
While figuring out how to do away with the English muffin, the second problem I had was the eggs. I LOVE eggs, but too many and my body was once again spiralling into a state of inflammation. So, my problem-solving skills in the Eggs Benny department became:
1.) What is a reasonable substitute for an English muffin?
and
2.) What can I use instead of hollandaise to cut down on the egg content in a heavy eggy dish?
After a few failed attempts, I ended up keeping it simple by using sweet potatoes for my "muffin", and putting some good ol' fashioned guacamole on top instead of hollandaise. Side note: keep reading for a guac recipe that will make your guests want to lick the bowl. Seriously...sometimes I just make it to eat!
But because I don't believe every recipe needs an essay...here's the quick and simple, let's get 'er done directions...
Ingredients:
- sweet potatoes (see directions to determine how many you'll need). Choose the fattest ones you can find as you will be slicing them like a loaf of bread for your base.
- bacon strips...because strips are always better than back bacon...am I right?! I use 1 slice per benny)
- 1 bunch of asparagus
- 1/2 lemon worth of zest
- eggs (one per benny)
- 2 avocados
- 1 head of garlic
- 1/2 lemon worth of lemon juice
- salt and pepper (to taste)
- Olive Oil
Because I'm pretty sure at least some of this will be a no-brainer for you, I've broken down the directions in pieces. Skip over what you know, and use the rest to walk you through the process.
Directions for the sweet potatoes:
- Preheat your oven to 425F
- Peel your sweet potatoes and cut them about a half an inch thick.
- Lay your potatoes on a baking sheet (single layer, don't overlap) and brush them with a generous layer of olive oil.
- Put them into the oven and bake for 20 min. before flipping. Once flipped keep an eye on them. The goal is to bake them until the edges start to caramelize (AKA- turn brown), at which point you can take them out and plate them.
**Each potato slice will be the equivalent to half an English muffin, so you'll need to use as many potatoes as you need to get however many "muffin halves" you need.
Directions for the bacon:
- Once your potatoes are in the oven, place your bacon on a tin foil lined baking sheet and also place in the oven, flipping halfway through the process.
Directions for asparagus:
- Snap the ends off your asparagus and steam for a few minutes until tender soft (either in a pot with a little water, or in the microwave).
- Once cooked, toss in a little olive oil and the lemon zest and set aside until assembly.
Directions for eggs:
- You could poach your eggs, but it's rather time consuming and fussy, so I usually just cook our eggs into a frying pan with a little olive oil until they are over-easy. We like our yolks to drip onto the plate for extra flavour.
Directions for best guacamole ever!
Here's the key to the best guac ever...roast your garlic first! Here's how...
- Cut the top of your garlic off and peel back the loose layers of the bulb leaving only the inner layers to hold the bulb together.
- Drizzle on some olive oil over the exposed cloves and then wrap your bulb in tin foil.
- Put on the bottom wrack of your oven as you cook your sweet potato and bacon.
- Once your potatoes are cooked, your garlic should be done too.
- Remove your garlic cloves from the head and mash (and yes, I use the whole bulb when I cook...I LOVE garlic...thankful so does my family so we can all smell together!).
- From here it's just standard guac...(2 mashed up avocados, lemon juice, all the garlic from the bulb, salt and pepper).
Directions for assembly:
You really can take liberties in whatever order you like here, but I layer mine in the following order: sweet potato, bacon, 4-5 pieces of asparagus, egg, guacamole.
Enjoy your eatin' folks!
Do you have a old favourite that you've revamped for your dietary needs? Want to share it? Email me at hello@likegrandmadid.com and I'll include your recipe in a future magazine edition.
All my love,
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