My hubby surprised me with this breakfast for Mother’s Day and it was delicious! He also did a great job picking out ingredients to make this healthy and m’organic (which was a bit of a surprise!). I think it’s a great example of how easy it can be to eat real food and make good choices. You don’t need to be a nutrition expert, or spend all your time in the kitchen, to pick up a few changes along the way and really transform your diet.
One of the great choices he made was for the bread. Although traditional Eggs Benedict is served over english muffins, it can be hard to find whole wheat ones that aren’t loaded with preservatives and un-pronounceable ingredients. Nick found the perfect substitute with this loaf of organice wheat bread which contains only organic wheat, water, sea salt, organic garlic, organic cultured wheat starch and yeast.
Another great switch was to use thick-cut all-natural Maine bacon instead of the usual Canadian bacon which can sometimes be hard to find nitrate-free.
And that gorgeous bright yellow hollandaise sauce? It looks different from the pale yellow I’m used to, and I attribute that to the bright yellow yolks found in the Pete&Gerry brand eggs. They really do taste better than the conventional, cage-raised eggs. Also, Nick said that when he cracked the eggs into the water to poach them he was surprised by how the egg white held together into a ball shape instead of spreading out in the water like he was used to with the conventional eggs. (For more on eggs check out my post on “do you know a good egg when you see one.”
Here’s Nick’s recipe which comes out to a little over $14 for 4 servings. Enjoy!
- Eggs Benedict
- 8 eggs
- 2 teaspoons white vinegar
- 12 oz. package of thick cut bacon
- 2 tomatoes (cut into 8 slices)
- 8 thick slices of whole wheat bread
- Garnish: fresh strawberries and pea shoots (optional)
- Hollandaise Sauce
- 4 egg yolks
- 1 stick butter, melted
- 1 Tablespoon lemon juice
- pinch of cayenne
- Cook bacon until crisp.
- Slightly toast the bread on a baking sheet under the broiler.
- Fill a pot or a 10" skillet about halfway with water.
- Add the vinegar to the water and bring to a low boil.
- Gently crack each egg into the water and reduce the heat to simmer.
- Cook eggs for about 3½ minutes until whites are set (yolks should be a bit runny).
- Remove with a slotted spoon.
- Prepare the hollandaise sauce.
- In the top of a double boiler, or in a metal bowl, whisk the egg yolks and lemon juice together.
- Set the bowl of egg yolks over a pot of simmering water (don't let the water touch the bottom of the bowl).
- Continue whisking as you slowly pour in the melted butter.
- Whisk until combined and continue until thickened and doubled in volume.
- Stir in a dash of cayenne pepper.
- To assemble:
- Place two pieces of bread on each plate.
- Top with 1 slice of tomato, followed by 1.5 pieces of bacon, and 1 egg.
- Pour hollandaise sauce over top. (note: if the sauce becomes too thick while sitting, just stir in a drop or two of warm water to thin it).
- Pea shoots on top add a great flavor and a pretty sprig of color.
Amount for recipe
Price per package
Cost per Meal
|TOTAL COST FOR 4 servings||$14.33, $3.58/plate|
|eggs (organic)||1 dozen||3.99||3.99||no|
|Italian style wheat bread (organic)||8 slices||2.99/loaf||1.50||yes|
|bacon (nitrate free)||12 oz.||5.99||5.99||no|
|butter (organic)||1 stick||4.00/lb.||1.00||yes|
|lemon juice||1 Tablespoon (about 1/2 lemon)||.69/each||.35||yes|