The Primal Blueprint Cookbook by Mark Sisson, Jennifer Meier Page B
Authors: Mark Sisson, Jennifer Meier
Ads: Link
Remove from heat. Whisk in mustard and salt.
INGREDIENTS:
4 slices of bacon or prosciutto
4 eggs, plus 2 eggs yolks
1 teaspoon vinegar
3 tablespoons fresh lemon juice
½ cup (1 stick) unsalted butter, melted
1 teaspoon Dijon mustard
¼ teaspoon salt
7 ounce bag raw spinach or arugula
¼ cup finely chopped red onion
Toss half of hollandaise sauce with the spinach to coat. Add more if you wish. Toss with red onion and crumbled bacon. Serve the salad with a poached egg on top and a drizzle of dressing.
E GG M UFFINS
These ingenious muffins are a favorite snack throughout the week and a perfect side dish for brunch. We’ve used a simple combination of ground meat, cheese and red pepper for flavoring, but switching up the ingredients a little each time you make this will keep things interesting.
Try different types of meat and sausage, skip the cheese entirely or try different types (we like pepper jack and cheddar) and use just about any chopped vegetable you like. Just be careful of vegetables that emit a lot of water, like mushrooms and spinach, as the muffins won’t hold their shape as well.
INGREDIENTS:
6 eggs
¼ pound cooked ground meat or sausage
1 red pepper, finely chopped
¼ cup grated cheese
(optional)
Salt and pepper, to taste
SERVINGS: 6
INSTRUCTIONS:
Preheat oven to 350° F.
Generously grease 6 muffin tins with butter or coconut oil, or for easier removal line with paper baking cups. The baking cups also help the muffins hold their shape.
In a bowl, beat the eggs. Add meat, red pepper, cheese and seasoning. Spoon into muffin tins. Bake 18–20 minutes or until a knife stuck into the muffin comes out clean.
S WISS C HARD F RITTATA
A frittata is like an open-faced omelet and can be sliced into wedges that are easy to pack up for lunch. Pretty much any combination of meat and vegetables can be sautéed into a frittata, but we love the brilliant waves of green that Swiss chard adds. If you don’t usually eat Swiss chard, this recipe is the perfect introduction.
INGREDIENTS:
1 tablespoon oil
2 tablespoon finely chopped onion
1 bunch of Swiss Chard, finely chopped
6 beaten eggs
A tablespoon or two of dried or fresh herbs (like oregano, basil or parsley)
Optional additions:
grated cheese, diced peppers, cooked sausage
SERVINGS: 4–6
INSTRUCTIONS:
Warm oil in an ovenproof sauté pan and sauté onions until they begin to soften. Add Swiss Chard and sauté until it wilts, about five minutes. Add dried or fresh herbs. Pour in eggs, stir quickly then let cook until they just barely begin to set. The frittata can be finished three ways: turn the heat down to medium–low and put a lid on the pan so the eggs can cook through; put the pan under a broiler for 3–5 minutes; finish in the oven at around 375°F.
The size of the sauté pan you use will determine how thick the frittata is. Smaller pans make thicker frittatas that puff up more.
E GG F OO Y UNG
This classic dish found on many Chinese American menus is similar to a frittata, but the flavor is entirely different. We like it best for dinner, when the savory combination of mushrooms and shrimp tastes just right.
INGREDIENTS:
6 eggs, beaten
1–2 tablespoons wheat-free tamari
1–2 finely diced garlic cloves
½ teaspoon red pepper flakes
2 tablespoons toasted sesame oil
¼ cup finely chopped mushrooms
¼ cup finely diced scallions, plus more for garnish
½ pound shrimp (peeled and deveined), roughly chopped
1 cup mung bean sprouts
SERVINGS: 4
INSTRUCTIONS:
Beat eggs in a bowl with tamari, minced garlic and pepper flakes.
Heat 1 tablespoon of sesame oil to cook mushrooms and scallions on medium-low heat. Add shrimp and cook just until they begin to turn pink then add bean sprouts. Add last tablespoon of oil then pour in eggs. Stir a few times then let the eggs begin to set. The Egg Foo Yung can be finished three ways: keep the heat at medium-low
INGREDIENTS:
4 slices of bacon or prosciutto
4 eggs, plus 2 eggs yolks
1 teaspoon vinegar
3 tablespoons fresh lemon juice
½ cup (1 stick) unsalted butter, melted
1 teaspoon Dijon mustard
¼ teaspoon salt
7 ounce bag raw spinach or arugula
¼ cup finely chopped red onion
Toss half of hollandaise sauce with the spinach to coat. Add more if you wish. Toss with red onion and crumbled bacon. Serve the salad with a poached egg on top and a drizzle of dressing.
E GG M UFFINS
These ingenious muffins are a favorite snack throughout the week and a perfect side dish for brunch. We’ve used a simple combination of ground meat, cheese and red pepper for flavoring, but switching up the ingredients a little each time you make this will keep things interesting.
Try different types of meat and sausage, skip the cheese entirely or try different types (we like pepper jack and cheddar) and use just about any chopped vegetable you like. Just be careful of vegetables that emit a lot of water, like mushrooms and spinach, as the muffins won’t hold their shape as well.
INGREDIENTS:
6 eggs
¼ pound cooked ground meat or sausage
1 red pepper, finely chopped
¼ cup grated cheese
(optional)
Salt and pepper, to taste
SERVINGS: 6
INSTRUCTIONS:
Preheat oven to 350° F.
Generously grease 6 muffin tins with butter or coconut oil, or for easier removal line with paper baking cups. The baking cups also help the muffins hold their shape.
In a bowl, beat the eggs. Add meat, red pepper, cheese and seasoning. Spoon into muffin tins. Bake 18–20 minutes or until a knife stuck into the muffin comes out clean.
S WISS C HARD F RITTATA
A frittata is like an open-faced omelet and can be sliced into wedges that are easy to pack up for lunch. Pretty much any combination of meat and vegetables can be sautéed into a frittata, but we love the brilliant waves of green that Swiss chard adds. If you don’t usually eat Swiss chard, this recipe is the perfect introduction.
INGREDIENTS:
1 tablespoon oil
2 tablespoon finely chopped onion
1 bunch of Swiss Chard, finely chopped
6 beaten eggs
A tablespoon or two of dried or fresh herbs (like oregano, basil or parsley)
Optional additions:
grated cheese, diced peppers, cooked sausage
SERVINGS: 4–6
INSTRUCTIONS:
Warm oil in an ovenproof sauté pan and sauté onions until they begin to soften. Add Swiss Chard and sauté until it wilts, about five minutes. Add dried or fresh herbs. Pour in eggs, stir quickly then let cook until they just barely begin to set. The frittata can be finished three ways: turn the heat down to medium–low and put a lid on the pan so the eggs can cook through; put the pan under a broiler for 3–5 minutes; finish in the oven at around 375°F.
The size of the sauté pan you use will determine how thick the frittata is. Smaller pans make thicker frittatas that puff up more.
E GG F OO Y UNG
This classic dish found on many Chinese American menus is similar to a frittata, but the flavor is entirely different. We like it best for dinner, when the savory combination of mushrooms and shrimp tastes just right.
INGREDIENTS:
6 eggs, beaten
1–2 tablespoons wheat-free tamari
1–2 finely diced garlic cloves
½ teaspoon red pepper flakes
2 tablespoons toasted sesame oil
¼ cup finely chopped mushrooms
¼ cup finely diced scallions, plus more for garnish
½ pound shrimp (peeled and deveined), roughly chopped
1 cup mung bean sprouts
SERVINGS: 4
INSTRUCTIONS:
Beat eggs in a bowl with tamari, minced garlic and pepper flakes.
Heat 1 tablespoon of sesame oil to cook mushrooms and scallions on medium-low heat. Add shrimp and cook just until they begin to turn pink then add bean sprouts. Add last tablespoon of oil then pour in eggs. Stir a few times then let the eggs begin to set. The Egg Foo Yung can be finished three ways: keep the heat at medium-low
Similar Books
