Image credit: Tango Photography
Thanksgiving is coming up here in the US and boy did this year zoom by! I really can’t think of a better way to start some holiday ideas than with the use of protein from eggs provided by free-range hens. Hen eggs, phytonutrient packed tomatoes and spinach, all drizzled with a rich, creamy, buttery style sauce. Forget the English muffin. This paleo scrambled eggs Florentine with Hollandaise recipe is clean eating at its best for the entire family. I may even whip up this recipe again for the day after the “big day” for my guests in town. Everyone loves this paleo friendly and gluten free recipe! I should mention the hollandaise sauce made with grass-fed butter doesn’t have to be labor intensive with the simple recipe below! It is even easier with an immersion blender.
When anyone uses eggs from free-range, pasture-raised hens that have scavenged for bugs in the outdoors, we are getting a healthy ratio of omega-3 to omega-6 fats, which are important for helping to regulate inflammation in the body. Free-range eggs have also been shown to be higher in the antioxidant vitamin E and up to two times higher in immune-friendly vitamin D. There are many options these days in your very own grocery store. I encourage you to do your own research on the web and see which one is ideal for your needs and fits your budget.
While vegetables have a lot of phytonutrients, spinach is one I consider an all-star. Over a dozen different flavonoid compounds that function as anti-inflammatory agents have been identified in spinach. Studies show that spinach promotes heart health by boosting nitric oxide which improves both circulation and blood pressure. All that in this delicious dish supplied by Jill Hillhouse CNP, with Lisa Cantkier CHN authors of The Paleo Diabetes Diet Solution.
Image credit: Tango Photography
The body needs nutrient-dense primal whole foods at every meal so don’t just save this dish for a weekend breakfast. It’s equally filling and satisfying as a complete lunch or even dinner. If you want to bump up the protein a bit to fuel an active lifestyle, slide in some smoked pacific salmon or a piece or two of delicious clean bacon and enjoy!Print
I really can’t think of a better way to start holiday ideas than with protein from eggs provided by free-range hens. Hen eggs, phytonutrient packed tomatoes and spinach, all drizzled with a rich, creamy, buttery sauce. Forget the English muffin. This paleo scrambled eggs florentine recipe is clean eating at its best for the entire family.
- 1 tablespoon extra virgin olive oil
- 4 cups packed baby spinach
- 1 tablespoon grass-fed butter
- 4 large free-range eggs, beaten
- 1 tomato, sliced
- Freshly ground black pepper
- Easy Hollandaise
- ¾ cup grass-fed better
- 2 large free-range egg yolks
- 1 tablespoon freshly squeezed lemon juice
- OPTIONAL: ¼ teaspoon cayenne pepper
- 1 tablespoon warm water, if needed
- EQUIPMENT: Immersion blender (see below notes in case you don’t have an immersion blender)
- In a large skillet, heat the oil over medium heat.
- Add spinach and cook, turning spinach with tongs, for about 2 minutes or until dark green and wilted.
- Remove from heat and cover to keep warm.
- In another skillet, melt the butter over medium heat.
- Add eggs and cook, stirring and scraping from the bottom of the pan, until eggs are fluffy and still look a little wet but are not runny.
- Place half the tomato slices on each plate.
- Pour off any liquid from the spinach, give the spinach a little squeeze and place on top of the tomatoes.
- Place scrambled eggs on top, dividing evenly.
- Easy Hollandaise
- In a small saucepan, melt butter over medium-low heat. Heat, swirling, until warm but not bubbling.
- Pour into a spouted measuring cup.
- Place egg yolks, lemon juice and cayenne (if using) in a tall container (see below note).
- Using the immersion blender, pulse about 10 times to combine.
- With the blender running, gradually drizzle in warm butter, blending until the sauce emulsifies and thickens (about 1 minute).
- If the sauce becomes too thick when all the butter is added, blend in some warm water.
- Serve immediately or transfer to a glass jar and keep warm in a hot water bath for up to 1 hour (see below note.)
- If serving immediately, top each plate of eggs with 4 tablespoons of the Easy Hollandaise and season with pepper.
If your butter gets too hot in step 9, it could curdle the sauce. Make sure to melt it over medium-low heat so it doesn’t bubble.
An immersion blender is the easiest way to make this sauce. Use the blending container it comes with or a tall glass jar with an opening big enough to fit the blender, such as a wide-mouth mason jar.
If you don’t have an immersion blender, you can use a regular blender or a food processor to make the sauce. Drizzle in the warm butter through the feed tube.
Keeping the hollandaise warm over direct heat may cause it to split, so keep it warm indirectly in a glass jar set in a pan of hot water.
Courtesy of The Paleo Diabetes Diet Solution by Jill Hillhouse and Lisa Cantkier © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.