Scrambled Egg Breakfast
1 (15-ounce) can black beans
1 teaspoon chili powder
2 teaspoons extra-virgin olive oil
¾ cup salsa
6 eggs
2 tablespoons milk (or water) Kosher or sea salt Black pepper
1 teaspoon olive, coconut, or avocado oil 4 organic corn tortillas
1 avocado, diced or cut into thin wedges ½ cup salsa
4 tablespoons grated cheddar cheese (omit for DF)
6 – 8 teaspoons fresh chopped cilantroor parsley (optional)
A colorful breakfast with Mexican flavor and flair. Black beans are high in protein and fiber; avocado adds satisfying, healthy fat; corn tortillas are gluten free; and cilantro is a detoxifying herb. A great way to start the day.
1-Pour beans into a strainer. Rinse under cold water and drain. Place beans in a small saucepan. Add chili powder, 2 teaspoons olive oil, and ¼ cup of the salsa; stir beans and warm over medium-low heat. Cover with a lid to keep beans moist. If they get dry, add a little water or more salsa.
2. Break eggs into a medium bowl. Add milk (or water), and whisk with a little salt and pepper until frothy. Heat 1 teaspoon oil in a large nonstick sauté pan or skillet over medium-low heat.
3. Add eggs to pan. Allow eggs to cook until edges are starting to set, then push eggs into the center of the pan with a wooden spoon or spatula. Fold and stir as you scramble eggs. Cook until eggs are still a bit creamy and moist.
4. While eggs are cooking, warm tortillas for a few seconds in a pan or microwave. For a crispy base, add 1 tablespoon of oil to a sauté pan, heat until hot but not smoking, and quickly cook tortillas for a few seconds on each side until crisp. Drain on paper towels.
5. Top each tortilla with a quarter of the beans, a spoonful of eggs, ¼ avocado, salsa, 1 tablespoon cheese, and cilantro. Serve warm.
TIP Another way to heat the tortillas is directly over a low flame on a gas stove. Hold a tortilla with tongs and turn frequently until browned at the edges and warm.
Eggs Benedict
Hollandaise Sauce
½ cup organic or vegan mayonnaise
½ cup plain Greek yogurt
2 teaspoons water
1 teaspoon lemon juice
1 teaspoon Dijon mustard
2 tablespoons fresh minced dill
2 dashes hot sauce
½ teaspoon kosher or sea salt
¼ teaspoon turmeric (optional)
Eggs Benedict
4 eggs
1 quart water
2 whole wheat English muffins
1 tablespoon grape seed oil
4 ounces (4 cups or 1 bag) fresh baby spinach
1 tomato, sliced ¼-inch thick
Cracked black pepper
A classic brunch dish supposedly invented in 1894 at the Waldorf Hotel in New York City for famed Wall Street stock broker Lamuel Benedict, Eggs Benedict is traditionally made with toasted English muffins, poached eggs, Canadian bacon, and buttery hollandaise. Try this healthier version that’s sure to bring a smile to anyone at your breakfast table.
1. Combine all ingredients for hollandaise sauce in a small bowl. Whisk together. Set aside.
2. In a large pot, bring water to a boil. Reduce heat to a simmer. Swirl the hot water. Crack eggs individually into a small cup. Carefully drop them into the hot water. Poach eggs for about 4 min utes. Scoop out with a slotted spoon. Alternative: In a frying pan, heat grape seed oil over medium heat. Crack eggs into pan and cook 2−3 minutes on one side. Flip, and cook 1−4 minutes, depending on whether you want easy, medium, or hard yolks.
3. Toast English muffins.
4. Heat grape seed oil in sauté pan over medium heat. Sauté spinach for 1 – 2 minutes. Then warm the tomato slices in the pan. 5. Top each English muffin half with a warm tomato slice, ¼ of the sautéed spinach, a poached egg, and 1 tablespoon of hollandaise sauce. Sprinkle with cracked pepper.
TIP Try this recipe with scrambled eggs or substitute a spicy tomato sauce for the tomato slices.
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