It is important to remember that we are animals. Just look at how cleverly we adapt our flavour preferences based on experience. We do this without reading research or food labels but using complex psychological processes that were designed long before we had any academic understanding of nutrition. Don’t justify food choices based on research that’s probably going to become debunked in a years time. It’s so easy to read research that says chocolate actually fights cancer and use this as justification for reaching for a fourth easter egg but try to listen to what your body wants and needs. Somehow, as a society we must unearth our innate ability to know what’s good for us.
In the spirit of easter and my new love for eggs I have this delicious brunch recipe for you all. Eggs Benedict is one of the most amazing dishes but unfortunately is pretty unhealthy. So I give you my take – healthy eggs Benedict salad that your instincts will tell you to eat again and again!
Ingredients (per person)
1 handful salad leaves
1 handful edamame beans
1 red onion
1 tablespoon balsamic vinegar
1 tablespoon olive oil
For the ‘hollandaise’
1 tablespoon greek yoghurt
1 teaspoon mustard
1 splash lemon juice
salt and pepper
1. Finely slice the radish and chop the onion
2. Mix all the vegetables together and drizzle with olive oil and vinegar
3. Meanwhile poach the eggs. Heat boiling water in a pan and create a whirlpool by swirling with a wooden spoon. Crack the egg in the centre of the whirlpool so the white covers the yolk. Leave to cook for around 3 mins.
4. To make the sauce simply mix ingredients together and season well.
5. Place the egg on top of the salad bed and drizzle with the ‘hollandaise sauce’