an eggs benedict for your heart, really

cholesterol-free eggs benedict:
heart-healthy hollandaise
olive oil tarragon garlic poached tomato “egg yolk”
meatless canadian bacon
rustic whole grain toast with herb oil

On Taste With The Eyes I am always excited to share delicious foods that are also good for the heart. Heart healthy eating has two components. First, it is to eliminate foods that are high in cholesterol and detrimental to the heart, such as trans fat. Second, it is about adding food to the diet that is good for the heart, like those high in fiber and rich in omega-3s. A lean piece of beef, pork, or chicken every now and then is OK. What is NOT OK, is that fabulous brunch dish called Eggs Benedict: poached eggs and Canadian bacon over an English muffin topped with the dreamy “French Egg Yolk Butter Emulsion” AKA hollandaise sauce. Nope, that would never fly with your cardiologist.

5 star makeover cooking group

Natasha, the 5 Star Foodie,  and Lazaro of Lazaro Cooks! are hosting a fabulous new event for “sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations.”

February’s Classic Combination: Bacon & Eggs

“Your twist can range from modern, fusion cuisine, molecular gastronomy, featuring seasonal ingredients, or a particular cuisine style. We are looking for gourmet creative dishes with your unique culinary point of view.”

Would you think that their first choice of a classic flavor combination, bacon & eggs, might be a challenge for a person committed to eating a low-cholesterol diet?

A small yellow tomato replaces the egg yolk.
Tomatoes are poached in olive oil and infused with tarragon and garlic flavors.

Continue reading “an eggs benedict for your heart, really”

Corned Beef & Cabbage Brunch

I prepare a traditional corned beef and cabbage – simmering the corned brisket in liquid with pickling spices, bay, peppercorns and carrot, onion, and celery for about four hours. Then I remove the beef, add quartered cabbage and potatoes, and cook until tender.

For this brunch dish, eggs are poached in the corned beef cooking liquid.  This gives the eggs an extraordinary flavor.

I mix mayonnaise and creme fraiche with whole grain mustard and horseradish and spread this on toasted rye bread. Top the rye with sliced corned beef, then the poached egg, along side a helping of potatoes and cabbage.

This photo is my submission to CLICK, a theme-based monthly food photography event. The theme this month is “metal.” This food photograph features my French SABATIER knife with fork.

Rise & Shine! Poached Egg, Lentils, Béarnaise

Steamed seasoned lentils topped with a poached egg and béarnaise. I refer to Yann Chef of Food Lorists for fabulous sauce recipes, this one included. Thanks Yann!

This breakfast/brunch dish is my contribution to “My Legume Love Affair” Event by Susan of The Well Seasoned Cook Blog. Do you have a legume dish to share? You can join in through February 9th.