This is Logan – well, I’ve missed my first Monday entry for 2012, but it was due to a technical error although it’s been so busy with work lately that that’s only 83% true.
However, that means that it’s still mostly true.
Onto the wife’s entry:
This weekend, as one would only expect from an Eggs Benedict Arnold, I betrayed the English (muffin) and defected from the French (mother sauce).
Eggs Benedict is one of my favorite brunch classics. Unfortunately, as this dish typically consists of an English muffin topped with ham, two poached eggs, and a whole lot of hollandaise sauce, it is low in fiber and high in saturated fat.
To make a healthier version, I substituted whole wheat toast for the English muffin and just a little bit of ricotta for the hollandaise. While I did use some lean ham for Logan, I removed it completely from mine, but did top both of our dishes with sautéed spinach and baby bella mushrooms. In lieu of your typical diner side dish of breakfast potatoes, I prepared a simple medley of strawberries, blueberries, pistachios, and cashews.
Eggs Benedict Arnold Recipe
One slice of whole wheat or multigrain bread
One small dollop of ricotta
Two cups chopped spinach (I used frozen)
A big handful of baby bella mushrooms, wiped over with a wet paper towel
1/2 clove garlic, minced
Salt and pepper
- Sauté the spinach, mushrooms, and garlic over medium heat with just a little bit of butter until the spinach is wilted and the mushrooms are browned, about 5 minutes. Add salt and pepper to taste.
- While the spinach and mushrooms are sautéing, toast the bread.
- Once toasted, lightly smear the bread with ricotta.
- Poach one egg or prepare the egg in any other style you prefer.
- Place the spinach mixture on the toast and top with the egg. Sprinkle with salt and pepper.
I hope you all had a great weekend!
editorial note 2:
I have nuthin to do with the puns.
location: Standing over Logan’s shoulder
music: waiting At the counter For the man To pour the coffee