If you read yesterday's blog post, you know we had breakfast for dinner last night using the pureed roasted red peppers I made. This would of course also work for brunch or a morning breakfast. Eggs, salmon, spinach, red peppers, a little dill and a squeeze of lemon-yum! I had mine just on the bed of spinach and found it very filling. For Mr. ELEB, I piled his on top of toasted whole wheat English muffin halves. Good either way!
I had just used a coupon for Eggland's Best eggs. According to Eggland, compared to regular eggs, theirs have 25% less saturated fat, 35% more lutein (good for the eyes), 10 times more vitamin E, 3 times more vitamin B12, twice as much vitamin D, and double the Omega-3s. You can read more about the nutritional benefits of Eggland's Best here.
The Eggland's eggs poached up very nicely and tasted good. I like that they have less saturated fat than regular eggs. I used my favorite way to poach eggs-with a bit of vinegar in the water. It holds the white together better (perhaps an old wives' tale, but...)
I know my lemons look green in the photo-they are! Our lemon tree makes the best lemons, but they are more green than yellow.
Yield: 2 servings
Time: 7 minutes (plus 45 if making the pureed roasted red peppers now)
4 Eggland's Best eggs
1 tsp white vinegar
4 cups fresh spinach
1 tsp kosher salt
2 tsp dill leaves, plus more for garnish
3 oz. smoked salmon, divided into 4 servings
Fresh lemon slices
4 tsp pureed roasted red peppers
Salt and pepper
Optional: whole wheat English muffins
- Wilt spinach with salt and dill for 30 seconds over med-high heat.
- Remove and drain spinach in paper towel lined bowl. Separate into 4 servings.
- Toast split English muffins if using.
- In a large sauté pan, heat to a very gently simmer enough water to cover eggs. Add vinegar.
- Crack eggs one by one into a small bowl and gently slide each one into barely simmering water.
- Cook eggs 2-4 minutes (less for runny yolk, more for firmer yolk).
- Place one serving of spinach on a plate (or on English muffin half if using).
- Top with serving of salmon and a poached egg.
- Add a spoonful of pureed roasted red peppers and a squirt of lemon juice.
- Garnish with salt and pepper, a sprig of dill and lemon slices.
|Top photo: without and with English muffin|
What do you have when it is "breakfast for dinner" time?
*As part of the Foodbuzz Tastemaker program, I received a coupon for a dozen Eggland's Best eggs*