Cooking With Matcha Powder Ⅲ – Healthy Eggs Benedict

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!

Here’s a recipe we like to make for brunch: healthy eggs benedict. It’s tasty but doesn’t leave your stomach feeling like you just ate a rich meal.

Keep reading for the recipe!

Ingredients

• • • • ¼ cup melted butter
      • 1 cup Greek yogurt
      • Juice from 1 lemon (3 tablespoons)
      • 1 ½ teaspoons matcha  (choose GreatRise Ceremonial Matcha)
      • ½ teaspoon garlic powder
      • ½ teaspoon cumin
      • 1 teaspoon honey or maple syrup
      • ¼ teaspoon salt
      • ~¼ cup warm water
      • 8 eggs
      • 4 whole grain English muffins
      • Chives for garnish
      • Edible flowers for garnish, if desired (we used nasturtium flowers from our garden, only because we had them onhand)

Instructions

1. 1. 1. 1. Melt the butter. In a bowl, mix together the melted butter, Greek yogurt, lemon juice, matcha, garlic powder, cumin, honey or maple syrup,and salt. Mix thoroughly to combine. Add warm water a few tablespoons at a time to thin out the sauce, up to ¼ cup.
         2. Poach the eggs. Toast the English muffins. Thinly slice the chives.
         3. To serve, place poached eggs on English muffin halves, drizzle with sauce and garnish with chives.

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! You can also eat this for brinner — breakfast for dinner — which is perfect on busy weeknights!