| |
Eggs
Florentine with Orange and Dill Sauce
From
the book
The
Healthy Kitchen: Recipes for a Better Body, Life and Spirit by Andrew Weil, Rosie
Daley
Eggs
Florentine with Orange and Dill Sauce The
orange-dill sauce drizzled over the poached eggs has a faint fruit flavor due
to the orange juice, a spiciness from the balsamic vinegar, and a hint of the
exotic, penetrating flavor of turmeric-a spice relative of ginger. This dish makes
a vibrant breakfast-colorful, easy, and healthy. Ingredients 1
pound washed spinach, stems removed
Orange
and Dill Sauce
- 1 egg yolk or egg substitute
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon
balsamic vinegar
- 2 teaspoons lemon juice
- 1/2 teaspoon turmeric
- 1/2 teaspoon
salt
- 3 tablespoons butter at room temperature
- 2 teaspoons chopped fresh
dill
- 1
teaspoon white vinegar
- 6 eggs
- 3 English muffins, split in half
- 2 beefsteak
tomatoes, sliced
Garnish
Fresh cracked black pepper (optional) Directions - Fill
a medium pot with water and bring it to a boil.
- Drop in the washed spinach and
cook for 3 minutes, stirring several times.
- Drain the spinach in a colander.
- Put
a bowl or plate directly on top of the spinach, inside the colander, and press
down to squeeze all excess water from the leaves.
- Cover and set aside.
- Fill
the bottom of a double boiler halfway with water and place over medium heat.
- Set
the top pot over the water and drop in the egg yolk.
- Add the orange juice and
stir until blended.
- Stir in the balsamic vinegar and the lemon juice, then the
turmeric, salt, and butter.
- Add 1 teaspoon of the dill and whisk until all the
ingredients are thoroughly blended and the sauce has a thick creamy consistency
(approximately 2 minutes).
- Remove
the top part of the double boiler and set aside.
- Pour the white vinegar into the
water in the bottom pot and heat it just to the boiling point.
- Gently crack the
eggs one by one into the simmering water, and poach for 3 minutes.
- Remove the
eggs with a slotted spoon and let the water drip from the spoon so they aren't
watery.
- Transfer the eggs to a warm platter and cover.
- Toast
the English muffins on the middle rack under the broiler.
- Remove them from the
oven and put them on plates.
- Place 1 tomato slice on each muffin half and spoon
1/4 cup of the cooked spinach on top.
- Arrange 1 poached egg on top of that and
drizzle a spoonful or so of the orange-dill sauce over everything.
- Sprinkle some
of the remaining 1 teaspoon of chopped dill and black pepper (optional) over the
sauce as garnish.
- Serve immediately.
Serves
6
Per serving:
Calories 236.2
Fat 12.5 g
Saturated fat 5.5 g (46.5%
of calories from fat)
Protein 11.6 g
Carbohydrate 20.7 g
Cholesterol 266 mg
Fiber 2.6 g Copyright
© 2002 by Andrew Weil, M.D. and Rosie Daley.
|
|
