The Primal Blueprint Cookbook (28 page)

Breakfast is not the only meal of the day when eggs can, and should, play a starring role. Easy to cook and happy to be paired with almost any type of vegetable, herb, spice or meat, eggs are a cook’s best friend. Some of these recipes, like Egg Muffins, can be cooked ahead of time and enjoyed as a grab-and-go snack throughout the week. Others, like Eggs Benedict Salad, are perfect for lunch and dinner. Poached, baked, boiled or fried, we love eggs and think you will too after trying just a few of these egg-inspired recipes.

Eggs add satiating fat and protein to every meal, plus a multitude of vitamins and minerals. To insure you’re buying the most nutrient-rich eggs possible, read the carton before buying. Free-range and cage-free don’t mean a whole lot when it comes to buying eggs. Look for organic and, if you can, buy from local producers at farmers’ markets. Organic eggs have up to 20 times more omega-3s than mass-produced, grain-fed chicken. Plus, eggs bought locally usually have a richer just-off-the-farm flavor that can’t be beat.

Most people are familiar with eggs Benedict as a brunch dish, often served over the top of English muffins. We love this creative version of the classic recipe that has all the rich flavor of eggs Benedict, but is lighter and healthier. Creamy hollandaise sauce just happens to make the perfect warm dressing, drizzled over spinach and garnished with crispy bacon and soft poached eggs.

INSTRUCTIONS:

If using bacon, cook using your preferred method and crumble into pieces when cool. If using prosciutto, tear it into strips and sauté in a hot pan for several minutes to crisp it up. Set aside.

To poach eggs: Fill a pot or saucepan with 3–4 inches of water and add vinegar. Bring to a simmer. Break 1 egg into a coffee cup then slide egg gently into water. Repeat process with the remaining three eggs, spacing them evenly in saucepan. Keep the water at a simmer, not a full boil, until the egg whites are firm, about 2 minutes. Scoop the eggs out with a slotted spoon and transfer eggs to a plate. Blot off any excess water.

To make hollandaise dressing:
Whisk 2 raw egg yolks and lemon juice in a medium stainless steel bowl or small pot. Gradually whisk in melted butter. Set or hold the bowl directly over a saucepan of gently simmering water (but do not allow the bottom of bowl to touch the water, or the yolks will become too hot and scramble). Whisk constantly until the mixture thickens, about 6 minutes. Remove from heat. Whisk in mustard and salt.

Toss half of hollandaise sauce with the spinach to coat. Add more if you wish. Toss with red onion and crumbled bacon. Serve the salad with a poached egg on top and a drizzle of dressing.

These ingenious muffins are a favorite snack throughout the week and a perfect side dish for brunch. We’ve used a simple combination of ground meat, cheese and red pepper for flavoring, but switching up the ingredients a little each time you make this will keep things interesting.

Try different types of meat and sausage, skip the cheese entirely or try different types (we like pepper jack and cheddar) and use just about any chopped vegetable you like. Just be careful of vegetables that emit a lot of water, like mushrooms and spinach, as the muffins won’t hold their shape as well.

INSTRUCTIONS:

Preheat oven to 350° F.

Generously grease 6 muffin tins with butter or coconut oil, or for easier removal line with paper baking cups. The baking cups also help the muffins hold their shape.

In a bowl, beat the eggs. Add meat, red pepper, cheese and seasoning. Spoon into muffin tins. Bake 18–20 minutes or until a knife stuck into the muffin comes out clean.

A frittata is like an open-faced omelet and can be sliced into wedges that are easy to pack up for lunch. Pretty much any combination of meat and vegetables can be sautéed into a frittata, but we love the brilliant waves of green that Swiss chard adds. If you don’t usually eat Swiss chard, this recipe is the perfect introduction.