Saturday, January 24, 2015

Brunch for a Blustery Blustery Day (Low Fat Southern Eggs Florentine) 6 to 8 WW Points Plus Value

Dang, it’s cold outside.  And rainy.  And a tad windy.  That won’t stop me from getting out there and running all those lovely Saturday errands.  But what better way to start the day than a cozy comfort food brunch? None, I say.

Sadly, words like “cozy,” “comfort” and “brunch” are red flags when you are trying to maintain a healthy lifestyle and maybe even drop a pound or two.  

Until you try my Low Fat Southern Eggs Florentine, that is.  It’s Southern, cuz it features the ubiquitous below the Mason Dixon Line staple, cheese grits.  And Florentine, as a tribute to the spinach and Swiss cheese combo.  Read on to see how it stays figure friendly without losing a flavor punch.

Low Fat Southern Eggs Florentine (6 - 8 WW PPV)
(Serves One)

  • 1/4 cup quick grits (If you are increasing the recipe, standard grits would be great.  But for one, the quick variety is just fine)
  • 1 cup water (lower PPV) or half water and half nonfat or low fat milk
  • 1 Laughing Cow low fat cheese wedge, Swiss cheese flavor
  • Kosher salt and Trader Joe’s Everyday Seasoning, or regular old black pepper
  • 1 tsp olive oil, or cooking spray (again, you can save a WW Point here)
  • 1 TBS-ish  onion, rough chopped (cut off a chunk and chop it up – you want it rustic, so don’t be fussy about uniform sized pieces)
  • 1 big handful of baby spinach leaves, torn (see above about the rustic bit…. Leave in a couple of whole leaves for interest)
  • 1 large egg – Farm fresh if you have access.  (If not, pop the extra buck and get the best darned eggs you can.  Seriously, you buy eggs by the dozen.  Do the math.) 

  • Make the cheese grits
  • Bring the liquid, salt, and pepper or TJ Seasoning to a boil in a small sauce pan.  (Watch it carefully if you include the milk; it may boil over if you don’t)
  • Sprinkle the grits into the briskly boiling liquid, stir and lower the heat.  Cook by the instructions on the package until creamy and tender.
  • When the grits are done, add the wedge of cheese.  Stir until melted and combined.
  • Cover and keep warm on the lowest possible flame

 Cook the eggs
  • Coat a non-stick pan with the oil or spray with the cooking spray
  • Sauté the onion until soft; add the spinach and a little salt and cook until just getting soft.  Make a “well” (or a divot, for the golfers in the crowd) in the mixture. 
  • Crack the egg and place it into the indentation in the spinach.
  • Lower the heat, cover the pan and be patient until it cooks to the doneness of your liking.
  • When the eggs are done, put the grits in the center of a small plate, top with the egg and spinach, sprinkle with pepper, and….