Here’s a final recipe to round out our latest breakfast kick. We’ve been wondering: do you eat breakfast? Most days our breakfasts are simple with peanut butter toast or oatmeal, but on the weekends we like to mix it up when time allows. How abut weekend breakfasts or brunches? There’s something so comforting about the concept, like a little reward for making it through the week!
This recipe is a twist on an old standard: eggs Benedict, healthy style (we couldn’t help it). This “healthy hollandaise” sauce is made mostly of Greek yogurt, with a little lemon, touch of butter, and some green tea for an unexpected kick. We’ve been working with a green tea powder company to come up with some creative savory uses for the green stuff, and this is one of our favorites. Don’t expect it to taste quite like a true hollandaise, but the tart yogurt and lemony zest goes quite well with the eggs and makes for a satisfying, savory breakfast. The matcha brings a vibrant green color to the dish, and after tasting many formulations of the green sauce, this one ended up as the winner. We hope you enjoy it – cheers to weekend breakfasts!
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Do you ever open up your fridge and wonder how you ended up with so many things that were so incongruous? I have pomegranates and okra. Taro leaves and green tomatoes. Tea eggs. Leftover frittata. Leftover millet…