Читать книгу Skinnytaste Cookbook - Gina Homolka - Страница 34

Serves 4

When I was a teenager, my mom owned a café eponymously named Marlene’s Kitchen. She worked behind the counter cooking breakfast for all her customers and I helped out, working as a waitress on weekends. It was a quaint little place, where everyone knew one another and felt at home. Of all the breakfast options there, poached eggs topped with cheese were my favourite. I’m also fond of another popular poached pick: Eggs Benedict. But the Hollandaise sauce is all butter, and just a few tablespoons contain a whopping 200 calories. No thanks! My ‘skinny’ solution is simple: use wholemeal muffins, add some greens and skip the Hollandaise sauce. Then I don’t feel bad splurging with a little light Havarti cheese on top.

4 slices back bacon

4 large eggs

2 multigrain or wholemeal muffins, split and toasted

1 cup (45g) loosely packed baby spinach

Sea salt and freshly ground black pepper

50g light Havarti cheese, grated†

1 tablespoon finely chopped fresh chives, for garnish

Heat a large frying pan over medium-high heat. Add the bacon and cook until lightly browned on each side, about 1 minute.

Fill a large deep frying pan with about 5cm of water and bring to a boil. Reduce the heat to low to maintain a simmer. Crack the eggs into individual bowls. Gently slide the eggs one at a time into the simmering water. Using a spoon, gently nudge the egg whites in towards the yolk. Cook for 2 to 3 minutes for a semi-soft yolk or 3 to 4 minutes for a firmer-set yolk. Using a slotted spoon or spatula, transfer the eggs one at a time to a plate lined with kitchen paper to drain.

Divide the toasted muffin halves among 4 serving plates. Top each muffin half with a piece of bacon, a quarter of the baby spinach and a poached egg. Season each with a pinch of salt and black pepper to taste. Sprinkle with grated cheese and finely chopped chives and serve hot.

† If you can't find light Havarti cheese, you can use standard Havarti or Tilsit instead.