EGGS BENEDICT PLUS

great eggs benedict
brunch with eggs benedict

This classic brunch dish takes a flavorful curve with rosemary flavored polenta and spicy Cajun ham. Enjoy the dish with warm poached eggs topped with a dollop of goat cheese cream sauce.

 

 

What you need

1 cup polenta or yellow cornmeal

3 cups water

3 tablespoons butter

2 sprigs rosemary leaves, minced

½ cup sugar substitute

¼ cup heavy cream

¼ cup celery rib, diced

½ cup onion, diced

2 cups chicken stock (fat free) or water

2 ½ cups 2% low-fat milk

1 ½ tablespoons cornstarch

3 tablespoons water

¼ cup goat cheese

12 large eggs, poached

12 ounces Tasso ham or other Cajun spiced ham

1 pinch salt and pepper to taste

Chives, chopped for garnish

 What you need to do

In a saucepan over medium heat, bring three cups of water to a rolling boil. Add in the rosemary and sweetener. Gradually add the polenta in small amount of batches; cook for about several minutes until well incorporated and a creamy and smooth consistency of polenta mixture is obtained. Blend in cream and butter after removing from the heat.  Place the polenta mixture into to a non-stick loaf pan and chill in the refrigerator until well set; remove the chilled polenta from the loaf pan and make twelve even slices; transfer to a platter and set aside.

In a nonstick pan, stir in celery and onions over medium heat for about two minutes; add in the chicken stock and the milk; reduce the heat and simmer to reduce the liquid. Stir in the cornstarch diluted in 3 tablespoons water and continue simmering until sauce thickens; stir in the crumbled goat cheese; whisk briskly to blend well. Adjust seasoning to taste; strain and discard solids before serving.

In a fry pan over high heat, heat a small amount of oil and sear the polenta slices for two minutes on each side or until golden brown on both sides. To serve, place a slice of ham on top of each polenta slice and a poached egg over the ham. Finish off the presentation with a dollop of hot goat cheese cream gravy over the eggs and a sprinkling of chopped chives.

Serves 12 with per serving size of 1 polenta slice, 1 ham slice, 1 poached egg and 2 tablespoons gravy

Nutrition Facts 12 Servings

Amount per Serving: Calories (1/12 of recipe) 270, Total Carbs 16g, Dietary Fiber 1g, Sugars 5g, Total Fat 130g, Saturated Fat 15g, Unsaturated Fat 7g, Protein 18g, Sodium 870mg, Cholesterol 250g

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