Does this Hollandaise less Smoked Salmon Eggs Benedict Make Me a Traitor

Im probably not the first person you think of when discussing adapting high-calorie recipes into lower fat ones. I know Ive done a few, but generally I believe one should make something in its full fat glory, or not at all. I hate to break it to you, but shredded, steamed chicken with fat-free yogurt on quinoa chips isn’t really "nachos."

This hollandaise-less smoked salmon eggs Benedict, however, has me on the other side of that argument. As promised, here is a video recipe for the plate you saw in the How to Poach Eggs demo. Youll have to take my word for it when I say that despite the absence of the traditional hollandaise sauce, it was really, really good.

As I explain in the clip, the dill butter spread, and the yolks from the poached eggs combine to form a fine substitute for the worlds highest calorie sauce. I think this idea can be adapted to feature any number of compound butters and meat combinations, and Id love to hear about any such breakfast experiments. I hope you give this a try soon. Enjoy!

Ingredients for the Dill Butter:

1/2 stick butter

2 tablespoons dill

1 teaspoon lemon zest

salt, fresh ground black pepper, and cayenne to taste

View the complete recipe

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Just Ham and Eggs

Hello from Atlanta, where Im hard at work eating and drinking my way around the 1st Annual Atlanta Food and Wine Festival. Been having a great time, and cant wait to share some of the great things Ive tasted with you, hopefully in video form.

In the meantime, here is a little Ham and Eggs video I did before I left.  Sure it tastes the same as if you cooked them separately, but thats really not the point. This looks cool, and besides, you only need one pan. Enjoy!

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Simple Egg Fry with boiled eggs

Quick Boiled Egg Fry

Ingredients

Boiled eggs - 4 nos

Red chilli powder - 1 tsp

Coriander powder - 3 tsp

Turmeric powder - 1/4tsp

Salt - 3/4 to 1 tsp

Oil - 4 tbsp

Water - 4 tbsp

Simple egg fry

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Method

1. Cut the boiled eggs into half.

2. In a wide pan or kadai mix red chilli powder with coriander powder, turmeric powder, salt, oil and water.

3. Place the pan on medium heat and keep stirring until thick gravy is formed.

4. Lower pan heat and place halved boiled eggs down facing the pan, cover with lid and cook for 3 mins.

5. Remove boiled eggs to plate along with masala. 

Garnish with curry leaves and serve along with chapati, steamed rice or as appetizer.

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TwoFaced Tuesday Deviled Eggs

"TwoFaced Tuesdays" is a joint venture between CupcakesOMG! and Jenna from The Paleo Project. Each week, we select one secret ingredient and put our own paleo spin on it. You can catch up on the entire series here. Also, if you have any special ingredient requests, you can always tweet us (@CupcakesOhMG and @ThePaleoProject) using the hashtag #TwoFacedTuesday.

If you follow me on Instagram (its "cupcakesomg", obvi), not only would your life be complete, but you also would have seen these from a couple weeks ago. Theyre pickled deviled eggs from a new restaurant in Adams Morgan called Mintwood, and they are one of the most surprisingly delicious things Ive ever eaten.

So, naturally, I had to figure out how to make them. A little clicky clicky on the internet later and I find out these things have been around forever! Its knowing that there are still things in this world to discover like pink deviled eggs that just slightly eases the blow of getting older--Im 28 in 9 days...send me presents!!

How do they get pink, you might be wondering? Beets, duh! They "pickle" in a beet and apple cider vinegar brine overnight and absorb the gorgeous pink you see before you.

 Then, you make the filling just as you would any deviled egg recipe.

Fill them with a pretty icing tip and voila! You have a showstopper appetizer that would excite anyone, Paleo or not!

Anyone else had pickled deviled eggs before? Am I totally out of it for just NOW discovering these things?? Whats your favorite pink food?

Head over to The Paleo Project to see how Jenna tackles Deviled Eggs!!

Pickled Deviled Eggs

• 6 eggs
• 1 can beets, drained
• 1 cup apple cider vinegar
• 2 Tbsp maple syrup
• 1 tsp salt
• 3 sprigs thyme

• 1/3 cup real mayonaisse
• 1 tsp yellow mustard
• 1 1/2 Tbsp dill relish
• pinch salt
• pinch pepper

1. Hard boil your eggs. Place eggs in a pot, cover with water. Bring to a boil for about 2 minutes. Turn off water and allow eggs to sit for at least 10 minutes in water.

2. To make eggs easier to peel, plunge warm eggs into a bowl of ice water to bring down the temperature. When cooled, peel eggs.

3. To make pickling bring, combine vinegar, maple syrup, salt, and thyme in a large mason jar. (Youll need a really large jar or bowl to make sure you have enough room for the eggs).

4. Add beets and eggs to the brine. Cover the top of the eggs with a layer of beet slices.

5. Shake eggs in brine a few times to thoroughly coat. Place in refrigerator and allow to pickle for at least 24 hours.

6. After 24 hours, remove eggs from brine. Slice in half.

7. Remove yolks and place in a small bowl. 

8. Add mayo, mustard, relish, salt, and pepper to yolks. Whip with a fork until mixture is smooth and creamy.

9. Using a Ziploc bag and a frosting tip, pipe filling into egg whites.

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