Wild Rice Waffles with Asparagus and Poached Eggs

(4 servings)

Ingredients:

• 4 wild rice waffles (see Gluten-Free Bakery for recipe)
• 1 bunch asparagus
• 4 eggs
• 1 TBS white vinegar
• "Benedict" Sauce
• 2 TBS fresh basil, chopped
• 2 TBS olive oil
• dash large grain sea salt and fresh cracked black pepper
• 1 TBS canola oil mayo (I like spectrum organic)
• 1 TBS dijon mustard

How To Prepare

Make wild rice waffles (instructions in Gluten-Free Bakery section). When I make waffles, I usually make double and freeze them, to re-heat, place in oven wrapped in a moist paper towel on 200 degrees for 10-15 minutes.

Make “benedict” sauce by whisking all ingredients together or pulsing them in a mini-chop. Set aside. (this sauce is very different from the hollandaise sauce that is normally served with eggs benedict, I have made a tasty and healthier version of my own!)

Boil water for your asparagus. Snap woody ends off each asparagus spear (the woody, in-edible portion will naturally snap in the right place), wash and pat dry. Once water is boiling, drop the asparagus in and let cook about 3 minutes, until the asparagus has turned bright green and started to get tender. Remove with tongs and place in an ice bath (fill a large bowl half way with water and ice). This will stop the asparagus from cooking further. Remove from the ice bath and place on a clean kitchen towel to dry.

Fill about 3” of water (just enough to cover the eggs) in the saucepan (with a wide base so there is enough room for all 4 eggs) and bring to a simmer. Add white vinegar. One at a time, crack your eggs into a saucer or small ramekin and pour gently into the simmering water. You can use a spoon to carefully encourage the whites next to the yolk. Once you have all four eggs in the water, cover the saucepan and let them sit (undisturbed) for 3 minutes. Spoon the egg off onto a paper towel to absorb excess water.

Assemble: Place one fresh waffle on each plate, topped with asparagus, a poached egg and a drizzle of the basil “benedict” sauce. Delicious as breakfast, lunch or dinner!

Naturopathic Doctor Says:

Nothing like starting the day with a good breakfast. Good breakfast are shown to balance blood sugar throughout the day. Wild rice is actually not rice, but is considered an ‘acquatic cereal’ whose protein and B vitamin content is greater than that of regular rice. Eggs have been given a bad rap in the cholesterol department, but it seems this is a myth. A 2007 study of 9,500 people showed that eating one or two eggs a day did not increase the risk of heart disease or stroke and may be associated decreases in blood pressure(1). Poaching and boiling tends to be a healthier way to prepare eggs (versus scrambling or frying, which heats at higher temperature and tends to oxidize the fatty acids when the yolk is broken). 1- Qureshi AI, Suri FK, Ahmed S, Nasar A, Divani AA, Kirmani JF. Regular egg consumption does not increase the risk of stroke or cardiovascular diseases. Medical Science Monitor. 2007; 13(1): CR1-8.

Recommended for the following Conditions:

 

 

Nutrition Information (amount per serving):

Calories 355, Total Fat 21g, Saturated Fat 4g, Trans Fat 0g, Cholesterol 264mg, Sodium 407mg, Total Carbohydrate 29g, Dietary Fiber 4g, Sugars 5g, Protein14g, Vitamin A 19%, Vitamin C 8%, Calcium 15%, Iron 20%, Vitamin K ~72%,

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