Food

Avocado Eggs Benedict with Jalapeno Hollandaise

~ Paris ~ Leave a comment

When I was younger, whenever we went out to brunch {aka my favorite meal}, it was basically a given that I would be ordering Eggs Benedict {with a Bloody Mary on the side simply because mimosas are too easy to make at home, obviously}. These days, I still order the same treat, though I prefer virgin mimosas to the champagne variety and vegan eggs to the classic kind. The other morning I knew I wanted to have a classic California style Eggs Benedict with plenty of fresh avocado, and covered in a slightly spicy, buttery jalapeño hollandaise. Using actual eggs for everyone else, I swapped mine for a vegan egg substitute. I surprised myself by making it before work on a Tuesday morning {minus the morning drink. of course}, not realizing just how quick it is to make the dish is. The end result was something rich and decadent, which was the perfect way to make my morning eggs {mung bean style or classic} feel slightly more indulgent, especially when smothered in avocado + a drizzle of jalapeño hollandaise. Enjoy!

 

Ingredients:
Canola Oil Cooking Spray
One English Muffins
Two Eggs
1/2 Avocado
Three Egg Yolks
One Tablespoon Lemon Juice
One Tablespoon Water
6-8 Ounces Butter
1/2 Jalapeno

Recipe:
1. Using a cooking spray, spray one side of the English muffin, toast it over a skillet, spray the other side, and flip it over to cook.
2. Scoop out avocado with a spoon and place on top of the two halves of the English muffin.
3. Using this recipe, I made a hollandaise sauce. I added in a few pieces of sliced jalapeño after the egg was whipped, but before I added in the butter. It added in just a slightly spicier flavor.
4. Since I destroyed two eggs that I tried to poach, I settled on making a fried egg, and wrapped the egg white over the yolk. This left it feeling like a poached egg and still allowing my eggs to get runny as I ate the dish.

x Paris

Grilled Eggplant & Date Sandwich

~ Paris

For the past few weeks {six, to be exact}, I’ve been spending more time in the kitchen making meals from scratch and with plenty of fresh produce. But before that, I had spent far too much time heating frozen meals, eating dessert daily, and ordering takeout on those days when I was craving something more wholesome than a tv dinner. Needless to say, I had been eating poorly, and my body could feel the results. So, with my change of pace {um, or should I say diet?}, I decided to make the cleaner choice again the other afternoon. Since one of my favorite dishes to make for lunch is a classic sandwich {like my Green Apple & Brie Sandwich with Lavender Infused Honey or White Truffle Oil Parmesan & Portobello Sandwich}, I decided to make one. I grilled fresh eggplant with double cream brie, spinach, and a medjool date. The juxtaposition of the creamy cheese, flavorful spinach, hearty eggplant, and the sweet dates created a phenomenal flavor, encouraging me to make a second sandwich for lunch, and replicate the exact same meal again for dinner.

Ingredients
{Makes 1 Sandwich}
1 Slice Eggplant
6-8 Spinach Leaves
Double Cream Brie
1 Medjool Date, finely chopped
2 Slices Bread

Recipe
1. Toast the two slices of bread.

2. Spread the creamy part of the brie cheese, avoiding the rind, on both slices of bread. Next, add spinach to one slice of bread, and the chopped dates to the second slice.

3. Grill the eggplant slice over a skillet with an oil spray until it’s golden brown on both sides.

4. Add the grilled eggplant to the spinach topped bread. Then, add the other slice of bread on top and slice in half, letting the brie melt due to the warmth of the grilled eggplant.

5. Enjoy!

x Paris