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Protein Plus in a Convenient Package

ALL SECTIONS

ALL SECTIONS

— April 23, 2017

Protein Plus in a Convenient Package

  • Dress it up or just drop it in the pan: No matter how
  • you prepare it, the humble egg is a morning favorite.
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Whether you like ’em scrambled, hard-boiled or over easy, nothing says basic breakfast like eggs. But eggs can also be turned into the most elegant of eye-openers—once you figure out what all those egg-label options mean. Here’s a handy guide.

Dress it up or just drop it in the pan: No matter how you prepare it, the humble egg is a morning favorite. THE BEST OPTION Find a local grower and inquire about how they care for their hens. Otherwise, look for “Animal Welfare Approved,” which, according to the Humane Society of the United States, has “the highest standards of any third-party auditing program”: awionline.org, @AWIOnline Cage-Free: Hens are not confined in cages, but aren’t guaranteed outdoor access.

Certified Organic: Must meet USDA standards; hens are to be given an organic feed with no pesticides or antibiotics. Free-Range: Hens are allowed outside, although the exit may be small and open for only short periods each day. Natural: This means nothing unnatural was done to the eggs. The hens, not so much. Omega-3 Enriched: Hens are fed sources of omega-3 fats such as flaxseed or algae. Pasture-Raised: Hens are allowed to roam freely in grassy areas, which allow them to feed at will and act, well, like chickens. Vegetarian-Fed: No animal-based foods; critics say chickens naturally feed on insects and sicken on allplant diets.

Poached Egg, Sweet Potato Rösti and Healthy Hollandaise

Donal Skehan (donalskehan.com) hosts “Star Kids” on the Food Network and has published five cookbooks, including Fresh (Sterling, sterlingpublishing.com). His take on Eggs Benedict “swaps the heavy English muffin with a crispy sweet potato rösti, bumps up the nutrition with pan-fried spinach and cuts out the butter by making a healthier hollandaise.”

1. Preheat the oven to 400°F (350°F fan).

2. For the rösti: Place the sweet potato in a large bowl and crack in the egg. Season with salt and pepper; stir well. Place a large, ovenproof frying pan over medium-high heat; add the coconut oil. Place 4 heaping tbsps of the mixture in the pan at a time; press down to create flat cakes. Fry until golden and then flip. Place the pan in the oven for 15–20 minutes, until cooked through.

3. For the hollandaise: Fill a blender with boiling water; pour out when you are ready to start. Add the egg yolks and lemon juice; blend until smooth. With the mixer on, slowly add melted oil until the sauce is smooth and slightly thickened, then season.

4. To poach the eggs, fill a pan with about 2″ of water; bring to a boil. Add a pinch of sea salt and vinegar. Lower to a very gentle simmer and drop each egg into the water right at the surface. Cook 3–4 minutes before removing with a slotted spoon and draining on paper towels.

5. Melt the coconut oil in a large frying pan over medium-high heat and wilt the spinach; add salt and pepper. Drain and keep warm. To serve, place the rösti on four plates, divide the spinach among them, and top each with a poached egg. Top with a generous amount of the sauce, the chopped chives and a grind of black pepper. Donal Skehan (donalskehan.com) hosts “Star Kids” on the Food Network and has published five cookbooks, including Fresh (Sterling, sterlingpublishing.com). His take on Eggs Benedict “swaps the heavy English muffin with a crispy sweet potato rösti, bumps up the nutrition with pan-fried spinach and cuts out the butter by making a healthier hollandaise.”

Serves 4 1 tbsp white wine vinegar 4 large free-range eggs, deshelled 2 tsp coconut oil 5 cups spinach, tough stalks removed small handful fresh chives, finely chopped sea salt and freshly ground black pepper

For the sweet potato rösti: 1 large sweet potato (or 2 smaller ones), coarsely grated 1 large free-range egg sea salt and freshly ground black pepper 3 tbsp coconut oil For the healthy hollandaise: 2 egg yolks juice of 1/2 lemon 3 tbsps melted coconut oil sea salt and freshly ground black pepper Reprinted with permission from Fresh © 2017 by Donal Skehan, Sterling Epicure. Photography by Donal Skehan

For the hollandaise: Fill a blender with boiling water; pour out when you are ready to start. Add the egg yolks and lemon juice; blend until smooth. With the mixer on, slowly add melted oil until the sauce is smooth and slightly thickened, then season. 4. To poach the eggs, fill a pan with about 2″ of water; bring to a boil. Add a pinch of sea salt and vinegar. Lower to a very gentle simmer and drop each egg into the water right at the surface. Cook 3–4 minutes before removing with a slotted spoon and draining on paper towels. 5. Melt the coconut oil in a large frying pan over medium-high heat and wilt the spinach; add salt and pepper. Drain and keep warm. To serve, place the rösti on four plates, divide the spinach among them, and top each with a poached egg. Top with a generous amount of the sauce, the chopped chives and a grind of black pepper. Donal Skehan (donalskehan.com) hosts “Star Kids” on the Food Network and has published five cookbooks, including Fresh (Sterling, sterlingpublishing.com). His take on Eggs Benedict “swaps the heavy English muffin with a crispy sweet potato rösti, bumps up the nutrition with pan-fried spinach and cuts out the butter by making a healthier hollandaise.” Serves 4

1 tbsp white wine vinegar 4 large free-range eggs, deshelled 2 tsp coconut oil 5 cups spinach, tough stalks removed small handful fresh chives, finely chopped sea salt and freshly ground black pepper For the sweet potato rösti: 1 large sweet potato (or 2 smaller ones), coarsely grated 1 large free-range egg sea salt and freshly ground black pepper 3 tbsp coconut oil For the healthy hollandaise: 2 egg yolks juice of 1/2 lemon 3 tbsps melted coconut oil sea salt and freshly ground black pepper

Reprinted with permission from Fresh © 2017 by Donal Skehan, Sterling Epicure. Photography by Donal Skehan

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