Eggs Benedict with Spinach and Salmon
¼ cup plain yogurt
2 tablespoons lemon juice
1 teaspoon turmeric
4 teaspoons minced chives
4 large Free Range, Organic eggs
1 teaspoon coconut oil
4 cups fresh spinach
1 teaspoon fresh ginger
2 cloves garlic minced
12 ounces wild salmon
pinch salt and pepper to taste
This is a great fat burning breakfast for four
people. For another version of this recipe, with even fewer carbs
and even easier to make, try this:
Eggs Benedict II.
Combine and whisk the yogurt, lemon juice,
turmeric, and some of the chives in a bowl and set aside.
In a small pan, melt the coconut oil, add the
spinach, ginger, and garlic and sauté for 3 to 4 minutes stirring
Now poach your eggs. If you don't have poaching
pans, just take a large sauce pan, boil water, add a teaspoon of
apple cider vinegar (will hold the egg together), let the water cool
a bit, stir the water so that it's circulating inside the pan. Crack
an egg into a small bowl, then slide the egg into the center of the
spinning water. When done, remove with a slotted spoon.
The recipe I first found called for smoked salmon.
Ok, if you want smoked, just remember that it's full of carcinogens
and you should take some chlorophyllin or NAC with this meal. I
prefer baked salmon, so prepare this earlier.
With the salmon on the bottom, layer your cooked
spinach over that, and put the poached egg on top, spoon over the
yogurt sauce and sprinkle with the rest of the chives.
If you can't find wild salmon near you, try Catalina
Offshore. I order all my sushi from them.
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