Foodie Friday #2: Recipe Reveal

Happy Friday!! Sorry, I didn’t do an ingredient teaser this week…it would’ve given it away. So, a little background to this week’s recipe challenge…Jay and I frequently hit up Books-a-million or Barnes & Noble to peruse magazines and books on sale. Have you ever done this? Books-a-Million has a TON of books on Clearance at all times….no, really…all the time! I usually head straight for the cookbooks. I’m a total sucker for cover designs too, so every time we go, I end up picking up one or two books. This time I picked up two cookbooks:

I would encourage you to check out both books. CYT has some really great information regarding what certain foods do to your body and how to generally eat better without dieting (which we all know NEVER works long-term) and Amy Sedaris’ cookbook is truly HILARIOUS. She is so stinkin’ funny and the recipes are pretty yummy.

So this week’s recipe is from the Cook Yourself Thin cookbook and it features one of my most recent obsessions…eggs! I’ve always liked eggs…but only the scrambled or omelet kind…I don’t know why it took me so long to be introduced to the deliciousness that is a fried egg (over-medium) and poached eggs! They are so yummy…I actually could eat a fried egg at any time of the day…in fact, after a recent Top Chef All-Stars episode, they referred to the new up and coming chef, Wylie Dufresne from wd-50 in NY, as an “egg-whore” because of his love and obsession for cooking eggs and including them in a LOT of dishes…Jay looked at me and pointed saying “that’s you…you’re totally an egg-whore”…not the sweetest thing he’s ever said, but the boy doesn’t lie:) hahaha so egg-whore, here we go:

Eggs Benedict on a Muffin
with Garlic Aioli

For the eggs
8 fresh chives
Salt, to taste
Pepper, to taste
2 tablespoons white vinegar
4 large eggs
2 whole-wheat English muffins
8 slices smoked salmon (4 ounces)
1 cup mixed baby greens

For the garlic aioli
1 1/2 cups reduced-fat mayonnaise
2 cloves garlic, coarsely chopped
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
Salt, to taste
Freshly ground pepper, to taste
2 tablespoons water, warm
2 tablespoons flat-leaf parsley, finely chopped

For the rest of the recipe, click here to view and download the recipe card (add it to your collection:))

Like last time, I challenge you to step out of your comfort zone and your “g0-t0” meals to try something new…a new recipe once a week. So try it out and come back here, leave a comment and let me know what you think of the recipe…did you like it? did you substitute or leave something out on purpose?


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