Green Tomato and Sausage Eggs Benedict


This was a great way to start my Monday. I’ve been covering biscuits and bread with some of my sauces to make tomato based breakfast dishes. Bolognese N’ Biscuits and Egg Drop Salsa were fantastic. I’m back at it with a twist on Eggs Benedict using my Healthy White Sauce Alternative (White Beans and Cauliflower). This recipe was fairly simple, especially since I had a large batch of white sauce in the freezer. You will need:

2 portabello mushroom caps
4 eggs
¼ pound of loose sausage (I used sausage from White Rose Farms via the Catonsville Farmers Market)
1 jalapeno
1 medium green tomato
1/8 cups finely diced leek or onion
1 cup Healthy White Sauce Alternative (White Beans and Cauliflower)
dash cumin
salt/pepper
handful cilantro (for garnish)

You’ll need one pan for the sauce and another deeper pot for poaching the eggs. Put water in the deeper pot and prep it for boiling. Add a few tablespoons of vinegar. This helps with the poaching process. Poaching eggs is a healthy alternative to frying, because it doesn’t require any oil.

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Sausage, jalapeno, leek, and green tomato saute in grapeseed oil

I put a little bit of grapeseed oil in my pan and sauteed my leek and jalapeno until the leek was clear. I added my sausage and browned it, breaking it into little pieces in the pan and I seasoned it with cumin, salt, and pepper. When the sausage was about halfway done, I added my diced green tomato. After about a minute, I poured my white sauce into the pan and turned it down to a low simmer.

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Green tomato and sausage white sauce

At this point, I put my mushroom caps in the toaster oven. If anyone has any pointers about cooking portabello mushroom caps, please let me know. My water was simmering, so I cracked my eggs and dropped them into the pot. For my taste, they only needed to cook for about 3 minutes. That was perfect timing for this recipe.

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Poached eggs over mushroom caps

After 3 minutes, my caps were done so I moved them from the toaster and onto my plate. I placed two eggs on top of each mushroom. Finally, I covered the eggs with the sauce and garnished it with some fresh cilantro. Here you go!

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Green Tomato and Sausage Eggs Benedict

I was very pleased with this creation. You could probably take this white sauce and do the same recipe sans mushrooms, add potatoes, use smaller caps, pour over an English muffin, biscuit etc.

IMG 3546 300x225   Green Tomato and Sausage Eggs Benedict

Green Tomato and Sausage Eggs Benedict

I like this low carb version. I’d say this was another successful use for my Healthy White Sauce Alternative (White Beans and Cauliflower) 🙂

October 3, 2011
Food, Recipe

 
 

Asian Noodle Bowl


I used to work at a local college and one of my favorite cafeteria dishes was the “Asian Noodle Bowl.” It’s fairly simple. Pick your noodle (or not), pick your veggies, pick your protein (or not), and pick your herbs/garnishes.

At home, I make the same thing. I start with rice stick noodles. They are almost translucent and about the length of a pencil. There are also vermicelli (angel hair) varieties and I love the wide rice noodles. Any pasta, or rice will work.

On this evening, I used colorful veggies (tri color pepper strips, yellow squash, carrot), mushrooms and kale. I also diced some ginger and garlic. At my old job, I would add spinach, bok choy, or cabbage.

I boiled the pasta and when it had about a minute left, I added the veggies and ginger. I brought them to a rolling boil for about a minute and then poured them into a strainer.

In another pan, I sautéed ginger, garlic, leek, diced chicken breasts (seasoned with salt, pepper, and hot sesame oil) and black beans from a can (drain half of the liquid from the can. Use the rest for sauce).

The picture shows the noodles and veggies on the bottom, chicken and black beans for the second layer, and then a garnish of thai basil, cilantro, lime, and snow pea shoots (for a cold crunchy addition)

noodlebowl 300x225   Asian Noodle Bowl

Asian Noodle Bowl

. I added soy sauce and hot sauce.

It wasn’t as good as the ones in the cafeteria. They had a bunch of garnishes; chilli oil, roasted garlic oil, chicken broth, vegetable broth and asian sauces. All are great for more robust flavor. Overall, I was happy with the dish and it made for good leftovers at work the next afternoon. Try this at home. It’s fairly easy and you can customize everyone’s bowl with different spices and garnish.

March 23, 2011
Food

 
 

It’s in the Morning :)


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Eggs and Veggies

This is a 2 egg/2 egg white scramble of leek, swiss chard, red pepper, broccoli, and cilantro. Saute the veggies in butter or olive oil. I recommend a non-stick pan. Add the eggs and scramble. I won’t lie, this was supposed to be an omelette but my skills weren’t quite as sharp this morning LOL I added a hearty piece of lightly buttered toast and coffee from Atwater’s 🙂 Enjoy!!

March 18, 2011
Food