We had a bunch of random leftovers in our fridge this morning and I did not want any of it to go to waste, so my husbands breakfast got to be my experiment and he got to be my Guinea pig I had two portobellos, a bowl of chopped leeks and some eggs. I came up with a healthy version of eggs benedict. The dish only resembles eggs benedict in the appearance, but my husband said the taste was spectacular. I served it with a cup of fresh organic raspberries.
For variation you can sauté sun dried tomatoes, spinach and leeks in ghee, coconut oil or olive oil for a few minutes and then crack the eggs over this mixture. Let sit for a few minutes and flip.
Here is why this dish is so good for you:
Portobello: Of all the earth’s natural substances, mushrooms are among the most medicinal. Two compounds in mushrooms are terpenoids and polyaccharides. Terpenoids are potent antiviral, antibiotic and anti-inflammatory agents. Polyaccharides are chainlike sugars that enhance the immune system and may help the body fight cancerous tumors. All mushrooms are low in fat and are a good source of B vitamins — including folate, which protects against birth defects and may prevent heart disease — as well as fiber and protein. Mushrooms have been used in China and Japan for centuries to boost immunity and fight cancer and other diseases. ~ Information provided by Power Foods.
Leeks: Protects the linings of blood vessels, provides folate, functions as an antioxidant and decreases risk of chronic inflammatory disease. Leeks are also good sources of vitamins C, B6 (pyridoxine) and K, as well as manganese and iron. Vitamin C is important in wound healing and collagen formation. Pyridoxine is important in efficient energy utilization. Vitamin K is needed for blood coagulation, and for metabolism of bone and connective tissues. Manganese functions as a coenzyme for many reactions in the body, while iron is important in the formation of hemoglobin. Leeks have many nutritional benefits that are similar to those of garlic and onion. “Garlic, onion and leeks rank high among the most effective foods for the following cancers: brain, lung, prostate and breast.” – David Servan-Schreiber, MD, PhD. Leeks are milder than onions and can be substituted for them in many recipes when a less intense flavor is desired.
Eggs (purchase organic if possible): Packed with vitamins A, D, E, B2, B6, B9, iron, calcium, phosphorous, potassium and choline. When shopping for eggs, keep in mind pasture raised, free-grazing hens produce a superior quality egg and are less prone to salmonella contamination. Free hens lay eggs with 3 times more vitamin E, 7 times more beta-carotene, 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, and 2 times more omega-3 fatty acids. Learn more: http://www.naturalnews.com/034557_eggs_health_benefits_cholesterol.html#ixzz2PRE1wE4V
2 large Portobello mushrooms, wiped clean with a damp cloth or paper towel
2 tbsp leeks
Olive Oil, Coconut Oil or Ghee for frying
Himalayan pink salt
Freshly ground pepper
1. Pre-heat the oven to 400 F.
2. Place an aluminum foil-lined baking sheet on the middle rack.
3. Remove stems from mushrooms.
4. Brush the whole cap (top and bottom) with olive oil.
5. Season both sides with salt and pepper.
6. Stick them on the hot baking tray in the oven, gill-side up.
10. Season with salt and pepper.
11. Flip eggs and place on top of mushrooms once mushrooms are out of the oven.
~ Eat Healthy! Feel Healthy! Be Healthy!