Hollandaise sauce is disgustingly rich and delicious on eggs Florentine.
I confess this recipe certainly doesn't belong to our Healthy Food, Made Fast slogan, but we'll allow it twice a year! Provided your cholesterol is in order, which it will be if you are following our HEALTHY CHOICE FOODS on a regular basis. That's guaranteed, unless you suffer from a rare condition called hypercholesterolemia.
For the vast majority of us, our bad
cholesterol (LDL) is raised because we are tucking into foods like
Hollandaise sauce on a regular (read, daily) basis, and not nearly enough of
those foods that lower cholesterol.
An aside: Even if you live in an apartment, a parsley pot is so easy, a must. A lemon tree is perhaps more difficult in the icy American climates, but it makes a beautiful tree, covered with yellow fruit in moderate climates.
Hollandaise sauce is only for you if your cholesterol is dangerously low like mine; in short for those who love their greens and coloured foods in general.
For your H. sauce, place 75g (about 3/4ths, don't measure it! It's not critical.) of the butter into a small saucepan and melt gently over a low heat. Once melted, set the pot aside.
Separate your two eggs, pouring the egg yolks into a bowl and set it over a pot of gently boiling water, not allowing your bowl to touch the boiling water. Beat the yolks with a fork until pale yellow and it begins to thicken.
Keep the egg white separately.
Add the half tablespoon of water, the lemon juice, the parsley, and the salt and black pepper to your egg yolks and beat for half a minute more. Whilst over the steam.
Divide the remaining 25g of butter in half, adding one piece to your egg yolk mixture in the bowl and stir for a couple minutes over the steam until the butter melts and the mixture thickens.
Remove from the stove and beat in the last small chunk of butter.
Slowly pour the mixture into the melted butter in the pot you've set
aside, whisking constantly, until the sauce reaches the consistency of
double cream. Season to taste, perhaps with more lemon juice, salt and
black pepper. Keep your H. sauce warm by resting the bowl in
the pan of now lukewarm water.
Once they are more than a day old, greens in general go limp and miserable. By far the best solution is to learn how to grow spinach; it's one of the easiest and most satisfying vegetables to grow in the back garden. Your Hollandaise sauce is poured over your poached egg nesting in a bed of Swiss chard.
Swiss chard and spinach are in fact first cousins; it's good to enjoy both; they have subtle differences in minerals and vitamins like magnesium and folate.
Fresh from the garden, carefully washed to removed the slugs and other bugs, and then finely sliced and lightly blanched, spinach is a wonderful and healthy green. Old and over cooked it's terrible.
Growing your own spinach is really the best solution unless you have an excellent green grocer. It's not difficult.
Sow the seed thinly in two rows about 30cm apart, and perhaps a metre long. Cover it light soil and keep moist; we like to cover them with a couple branches to give partial shade.
The young seedlings with start sprouting within a week and provided they are growing in full sun and kept moist regularly they will shoot up and you can start harvesting the immature leaves for a green salad.
I like to feed them with the slosh that drips from our worm farm; it's rich in nutrients and makes a wonderful liquid manure.
Once the leaves grow a little larger they are ready to be harvested for your eggs Florentine, and the Hollandaise sauce.
We enjoy eggs Florentine almost daily; with Hollandaise sauce is rather over the top.
Hopefully your spinach is nearly done. Break the eggs for poaching on top of your spinach, and the remaining whites left over from making your Hollandaise sauce; waste not, want not.
Place the spinach on a slice of hot toast without butter, scoop up your egg and place it on the greens, and smother it with a tablespoon of your sauce. Don't let it get cold.
Tomorrow, it's back to our healthy breakfast menu. That means no Hollandaise sauce; we've been experimenting with what we call our eight colors eggs Florentine; it's a lot easier and simply means dropping the parsley and a few other vegetables like tomato in with the spinach.
This may all seem crazy and over the top to you, but it's one way to seriously move the odds in favour of you not getting cancer.
We have for the last year been playing with our own hens; the difference in colour of the yolks is astounding. It's because they range freely in the garden, causing considerable damage I might add but getting a rich supply of carotenes and omega-3 in their diet.
Free range cage free eggs are to die for; so much more healthy betaine. This little known nutrient found in liver and eggs is responsible for methylating, read detoxifying, the homocysteine in the liver; this breakdown product of protein metabolism is highly inflammatory in the blood vessels. This is part of the reason why eggs help prevent heart disease, accepted and endorsed now by the American Heart Association.
An egg a day keeps the cardiologist at bay. What is betaine is a question everyone with heart disease should be able to answer.
Honest injun, I taste little improvement over a thickly buttered slice of toast, spinach and poached eggs with a squeeze of fresh lemon juice and a sprinkle of parsley. It's a lot less PT!
Do you use low GI bread for making your toast; the added fat, fibre and protein turns this into a delicious and healthy meal.
Bernard Preston is a semi-retired chiropractic with a passion for healthy living; his dishes are not fancy, and he tries to keep things simple. Unless you are crazy about cooking, most of us are too busy to spend hours in the kitchen. This Hollandaise sauce worked out successfully, but he won't make it again; there are much easier ways to get a similar taste with less schlepp.
Healthy food made fast is his motto, and frankly Hollandaise sauce doesn't fit the bill; keep it for high and holy days.
But if you are physically active and enjoyed a diet rich in coloured foods you need have no anxiety over butter and eggs; it's the refined and processed foods that should scare us.
One great feature of this dish is all the choline in two egg yolks; the average Western diet is at least 50% deficient in the very important B vitamin; that means generalised body inflammation and birth defects.