A few weeks ago, we posted an interview with trainer and nutritionist Nell Stephenson, author of the new paleo diet guide Paleoista. The book packages the paleo diet in a more feminine way—think less caveman, more ‘Skinnygirl’ for paleos (minus the artificial preservatives). The book explains paleo diet principles (no grains, legumes or dairy; lots of veggies, lean meats, fruit and fish) and includes more than 50 recipes, including this paleo twist on eggs benedict with salmon.
Eggs “Benedict” with Salmon
Stephenson says: Forget the English muffin, vinegar, and bacon! By incorporating leaves, lemon, and salmon, we replace the non-Paleo bits and keep all the flavor!
• 2 tablespoons extra virgin olive oil
• 6 ounces skin-on salmon fillet
• 1 bunch curly kale, rinsed, spun dry, tough stems removed, shredded
• 1 tablespoon freshly squeezed lemon juice
• 2 large eggs
• Freshly ground white pepper (optional)
Preheat the over to 450˚F.
Drizzle the oil on the salmon on a baking dish and bake skin side up until cooked through, about 15 minutes or until the internal temperature registers 150˚F on an instant-read thermometer.
Remove the salmon from the over, cut in half, cover loosely with foil and set aside. Turn off the oven.
Fill a medium pot with 1 to 2 inches of water and heat until simmering. Add the kale in a steamer basket, cover and steam until bright green, no more than 2 minutes. Place half on each of two heatproof plates, followed by a piece of salmon. Place in still-warm oven. Remove the steamer basket, but keep the water simmering.
Crack the eggs into two small saucers. Stir the lemon juice into the simmering water. While stirring the lemon juice-water mixture, gently tip the saucers, one at a time, so each egg slides in, intact. Cook for 2 minutes.
Remove each egg with a slotted spoon and place on top of the salmon. Top with pepper, if desired.
From Paleoista: Gain Energy, Get Lean and Feel Fabulous with the Diet You Were Born to Eat by Nell Stephenson; published May 2012 by Simon & Schuster.