Quantcast

Potato ‘n Eggs Bene-chick Offers Healthy Spin on a Classic Breakfast Dish

January 13, 2014

New Recipe from Hungry Girl is Perfect for Starting Your Day (and the New Year!) Right

DENVER, Jan. 13, 2014 /PRNewswire/ — The New Year is here and so are the inevitable healthy-eating resolutions. But in the post-holiday haze, it’s important to remember that healthy eating doesn’t have to be full of rules and lacking in fun! The trick to nurturing the new you is finding smart cooking solutions that offer healthy takes on everyday favorites–while keeping flavor intact.

(Photo: http://photos.prnewswire.com/prnh/20140113/CG45316)

A prime example? Hungry Girl Lisa Lillien’s easy twist-on-the-traditional Eggs Benedict dish. This brunch-worthy recipe, dubbed Potato ‘n Eggs Bene-chick, is packed with flavor and protein and is designed to nurture both New Year’s resolutions and taste buds alike. They say breakfast is the most important meal of the day. With Hungry Girl’s healthy take on this morning classic, you now have the perfect excuse to start your day–and your year–off right.

Instead of the classic toast or English muffin, the lovely layers of poached egg, spinach and Canadian bacon are perched on top of naturally fat-free yellow potato slices. And, to rein in that hearty Hollandaise, Lillien created a slimmed-down version of the sauce with a simple mix of light mayo, butter and fresh lemon juice for a bit of a flavor twist.

Smart substitutions–like potatoes–are what healthy eating is all about. You can feel good about including potatoes in your diet because one medium-size (5.3 ounce) skin-on potato contains just 110 calories per serving, boasts more potassium (620g) than a banana (450g), provides almost half the daily value of vitamin C (45 percent), and contains no fat, sodium or cholesterol.

Inspired by Hungry Girl’s creative and guilt-free potato recipe? Hungry Girl and the USPB invite you to enter the Guilt-Free Potato Goodness recipe contest on the Potatoes, Taters & Spuds Facebook page. Simply submit your original, mouth-watering and guilt-free potato recipe for the chance to win a trip for two to Los Angeles, CA, and a meet-and-greet with Hungry Girl Lisa Lillien at her brand-new Hungryland headquarters and test kitchen! Enter the contest by March 28, 2014. Click here for official contest rules.

Visit www.potatogoodness.com to learn more about Hungry Girl’s love for potatoes and to find hundreds of healthy and creative potato recipes. You can also sign-up to receive the US Potato Board’s weekly recipe email to receive a new recipe in your email in-box each week.

Potato ‘n Eggs Bene-chick

Prep time: 10 minutes
Cooking time: 30 minutes
Servings: 1

Ingredients:
6 oz. yellow potato, cut into 1/4-inch slices
1 tsp. white vinegar
Dash each of salt and black pepper
One 1/2-oz. slice Canadian bacon
2 cups roughly chopped spinach leaves
1 large egg
1/2 tsp. light whipped butter or light buttery spread
1 tbsp. light mayonnaise
1/4 tsp. lemon juice

Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Lay potato slices on the baking sheet. Bake for 10 minutes. Flip potato slices. Bake until tender and lightly browned, about 10 more minutes.

Meanwhile, fill a medium pot with 3 inches of water. Add vinegar, and bring to a low boil.

Transfer potato slices to a plate, and season with salt and pepper. Cover to keep warm.

Bring a skillet sprayed with nonstick spray to medium heat. Cook Canadian bacon until slightly browned and crisp, about 1 minute per side. Place Canadian bacon over potato slices. Add spinach to the skillet, and cook and stir until just wilted, about 1 minute. Place over Canadian bacon, and re-cover to keep warm.

Crack egg into a small bowl. Reduce heat on the boiling water to low, and give the water a stir. Immediately and gently add egg to the water, and cook until egg white is mostly opaque, 3 – 5 minutes. Using a slotted spoon, carefully transfer egg to a layer of paper towels to soak up any excess water.

To make the sauce, place butter in a small microwave-safe bowl, and microwave until melted, about 5 seconds. Add mayo, lemon juice, and 1 tsp. water. Stir until uniform.

Lay poached egg over the spinach, top with sauce, and enjoy!

Nutritionals per serving: 285 calories, 10.5g fat, 550mg sodium, 34g carbohydrates, 5g fiber, 14g protein.

About the United States Potato Board
The United States Potato Board (USPB) is the nation’s potato marketing and research organization. Based in Denver, Colorado, the USPB represents more than 2,500 potato growers and handlers across the country. The USPB was established in 1971 by a group of potato growers to promote the benefits of eating potatoes. Today, as the largest vegetable commodity board, the USPB is proud to be recognized as an innovator in the produce industry and dedicated to positioning potatoes as a nutrition powerhouse–truly, goodness unearthed.

About Hungry Girl
Lisa Lillien (a.k.a. Hungry Girl) has turned her appetite for better-for-you food finds, recipes, and swaps into a multimedia phenomenon — from a free daily email service with more than 1.2 million subscribers (hungry-girl.com) to a super-successful book series and a hit cooking show that airs on both Food Network and Cooking Channel. Her realistic approach to eating has shown hungry people everywhere that they can eat the foods they crave and still fit into their favorite jeans. Lisa is not a nutritionist, a dietitian, or a doctor. She’s just hungry…

SOURCE The United States Potato Board


Source: PR Newswire



comments powered by Disqus