South Beach Fresh Start Brunch

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

South Beach Diet Brunch

I named this South Beach Fresh Start Brunch for many reasons. It could easily be a part of the famous South Beach Diet, high in fiber, protein and no bread. It has the right complex carbs that are sanctioned and approved. The black beans and the heat of the dish are also a bit reminiscent of the ingredients served in Miami’s South Beach.

A Fresh Start Monday
This is a typical Spinach Tiger lunch, especially on Mondays after a power workout, when I want to start my week off right. Who doesn’t relate to the Monday “fresh start.” Oh, and I did I mention quick, fast, easy, whole, bright, healthy, clean and delicious. I never skimp on delicious because, first and foremost , food must be good. I usually ask myself, “If I had a restaurant, could this leave the kitchen?” If it doesn’t pass that test, then I’m just not cooking or living right. This would be served in my gourmet diner available anytime of the day.

It’s clear by now that I love poached eggs sitting atop garden fare instead of bread, and I think many of you also look for such alternatives. Warning: if you’re not a poached egg lover, you probably shouldn’t read any further, but if you are, I think there is something so right about the yolk becoming the sauce of a dish. No cream, no holandaise, no cheese…just the egg being the egg in it’s purest form. The yolk is the sauce, the broth, the food that holds all the ingredients together, making each bite rich and satisfying.

I used packaged broccoli slaw, but, If you are a total purist, you can shred your own vegetables. This would be equally wonderful using shredded zucchini, which you may have in abundance this time of year. I sauteed it with some already hot roasted peppers in olive oil (I had prepared earlier on the grill a few days ago). The black beans are the meat of this dish, and here you can liven things up a bit, taking them spicier if you prefer. Then it’s a simple poached egg or two, creating the sauce and bringing it altogether with a drizzling of olive oil. This olive oil is infused with hot peppers, but you can use whatever you like, even garlic oil.

DO YOUR OWN THING: You can add in anything you like, salsa, different peppers, cheese, sour cream, avocado, etc. It should be about what you love, what you have available and what you can put together quickly to enjoy a good, healthy, lunch, brunch, breakfast or even dinner.

Another idea might be…
As I’m staring at this dish, I’m getting some interesting ideas on putting this on some buttered spaghetti, but then that wouldn’t be very south beach, “complex” carb would it? But, it brings to mind yet another way to host a brunch or feed your loved ones. Not everyone wants to eat vegetables for brunch, and not everyone needs to fret about carbs. This could be absolutely smashing over some buttered angel hair pasta, but perhaps that will be another post.

Tell me, what ways do you serve poached eggs other than toast?

Recipe

  • 2-4 eggs (serves 2)
  • 1 package broccoli slaw or 4 cups shredded vegetables such as broccoli or zucchini
  • 1 cup black beans, cooked, seasoned as you prefer
  • roasted hot peppers in olive oil OR hot chile oil (as much or as little as you prefer)
  • extra virgin olive oil
  • Course sea salt, freshly cracked pepper
  1. Saute vegetables with some hot peppers with olive oil.
  2. Taste and season as you prefer. You don’t have to make this a spicy dish. You can simply saute in olive oil, salt, pepper. Add garlic if you prefer. Heat black beans and season.
  3. Poach Eggs.

Poaching Eggs
Anyone can make consistently perfect poached eggs. Perfect is when the yolk runs, but there is absolutely no translucency from the white of the egg. Set (pre-broken) eggs into boiling water. They will sink to the bottom and gently turn them after a minute. Skim off the white foam that rises, and once whole enough scoop up to examine. As soon as that translucency appears, they are done.

Notes on Roasted Peppers:
As I was given a box of vegetables this week, I was inspired to roast all the hot peppers on the grill, skin and chop in a lot of olive oil to use as a condiment. I didn’t know how great it would turn out or I would have taken pictures. Perhaps next time.

Easy assembly: Vegetables, poached egg in middle. Top with black beans and oil. Season to taste.

Similar Posts

Leave a Reply

Your email address will not be published.