This is one of the "poor man's" meal that I like to cook every now and then. My mother used to make it often for us growing up because it was easy, quick and what she would call a poor man's meal, inexpensive. My poor mom had a big family with large appetites. There were never any leftovers in our house. 

When I'm in a hurry and my fridge is bone dry with food, this is my go to meal. I always keep a can of tuna and noodles on hand. ​

Steps: 

First, wash those veggies, soak in water with baking soda or vinegar. Don't let sit for longer than a minute, then rinse and drain in strainer. Let dry completely. Sometimes I wash all my veggies on a prep day so that they are ready to go for the week and you can save time. 

I like to use prosciutto imported from Italy, don't ask my why it just tastes better. Maybe that's just a mental thing. 

Place a small pan on medium to low heat and let warm up before cooking. You'll know when your pan is ready when your oil or butter balls and rolls off the pan. Some people use water to test the heat, but you don't need to do that, use your spray avocado oil to do that. 

Next in a clean bowl add in your three eggs, dash of celtic sea salt and heavy whipping cream or your nut milk for dairy free. Beat with a fork for a minute and continue to beat as you pour into pan. Lower pan heat to a low/mid low. I in between the cook, remove the pan from the heat and tilt pan around to move the egg. Let the egg cook 1/3 to midway before adding in cut up spinach and prosciutto.  Repeat tilt of pan away from flame in between to prevent egg from burning. Once the egg looks about 3/4 cooked, I fold in half. Let sit for a minute then flip. The is the only time I flip my egg. Egg should be a nice golden brown on each side. 

Serve and enjoy. I tend to pair this dish with my parmesan potatoes. See sides for recipe. 

My oldest sister first introduced hollandaise sauce to me when I was probably in junior high. She made us asparagus with this sauce over it. It was so tasty! I just remember being obsessed with the sauce after this, the entire month or two after this, all I could order for breakfast was Eggs Benedict just to have that sauce! It was my favorite and it is still one of my favorite cheat meals for breakfast. 

Unfortunately with time and being more sensitive to food these days, I've cut out the bread from this dish. Just like that, you get eggs Florentine, which is actually a french dish that stems from the early 19th century. You're welcome, French and gluten free. 

The hardest part about this dish is the sauce! It's all in the sauce, you really can mess it up if you rush it and you're not going to want to cut corners with this one. The poached eggs...well those are the easy part. 

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First, collect all your ingredients and then wash your spinach. Soak in water and baking soda, let sit for a minute, rinse and dry completely. 

In one sauce pan you are going to poach your eggs. I make poached eggs at least twice a week and at first I was scared to make them, but don't you worry, these get easier over time. Once you understand the water has to be at the right temp and how long to let them sit for based on how you like them done. I like them medium done, which is mainly a cooked yolk, with a little runny. 

Here's a rule of thumb, based on how hot your stove cooks, for a rare done, you want to cook your poached eggs for 2-4 minutes. For medium, 4-6 minutes, and for well done, 6-7 minutes. Again, test one out to see how hot your stove gets. 

In your first sauce pan, I use a small sauce pan, fill the water 1/4 way, enough to cover the bottom and an egg. Add in salt and vinegar and bring to a boil. This part is important, do not rush. Let the water boil, you want to see balls of water floating up. When this happens then you can lower the heat to med-low. I like to cup in the egg to water using only the egg shells. If, Im making Eggs Benedict, I will prepare my egg to come out to a perfect oval, but I love my eggs to mesh well with the esthetics of my prosciutto and spinach.  Then based on how you like your eggs, let sit for that amount of time. For medium on my stove top, I leave for 5 minutes. 

In a second sauce pan, you are going to mix your sauce. Some prefer to use a bowl over a sauce pan, since I use stainless steel sauce pans, I use another flat pan to hold water underneath. In my flat pan I add water then place the sauce pan in the water. I place my egg yolks in the sauce pan stirring with a whisk the entire time. Add in lemon juice, sea salt, pepper and butter/ oil and whisk till warm and looks emulsified. Do not let your yolks get lumpy, I make sure to remove my sauce pan from heat in between to prevent this. Once warm, remove from heat. 

In a new pan saute the spinach and prosciutto. When ready plate add poached egg and sauce on top. Can pair with any side or enjoy as it.  

Steps: 

In one large bowl mix dry ingredients: flour, arrowroot powder, coconut sugar, sea salt, cinnamon, ginger powder, ground cloves, and nutmeg. Mix in enough spices so that it evenly looks dispersed in the flour mix. I like a strong pumpkin spice zest, so I will mix on the darker side. Place to side

In a separate large bowl mix in eggs, milk, pumpkin, vanilla extract, more spices (ginger, cinnamon, nutmeg and cloves), and whisk until evenly mixed. Fold in this mixture to the first bowl with dry ingredients. Then whisk. 

Plug in Dash waffle maker, spray with a light coat of butter spray. Then pour in mixture, enough to only coat the skull face or a little extra to make the full circle with skull. Close lid and blue light will turn off when ready. Repeat, till batter is done or desired amount made. This mixture should make about 8-12 mini waffles.

I like to top this with berries and some honey butter. To prepare the honey butter, it's simple, mix softened butter with cinnamon and honey. Serve and enjoy. ​

The first thing I do whenever I go out to breakfast or brunch is check the menu for Chilaquiles. It's my favorite thing to try if they do have it. Every restaurant has their own way of making it, but the way I grew up eating it was with a red sauce, so I'm a little biased to that way of making it. I get so happy when I find a place who makes it the same way. I do appreciate the verde style, but red sauce has my heart like I hope this dish will have yours. ​

Believe it or not the chips take the longest of this dish. The main time reason is letting the dough sit. Mexican dishes are cooked with love and time, like baking, you cannot rush the sitting period or you'll end up with a big mess or as I like to say "mush." 

First step, is yes prepping the chips. You can make these in advanced if you like to save time. In fact, culturally this is considered the poor man's meal of the week. You see in our culture we don't like to waste food. I grew up having so much guilt for never throwing away food because there were less fortunate families out there. It was said that you make tortillas at the begging of the week and on the seventh day they would be the only thing in the fridge, so you could cut them up, fry them and garnish and serve. Obviouslly you never want to eat molded or expired food, I am in no way telling you to, please be safe. I'd say make your tortillas a day or two before, and then make into chips. 

Getting back, mix the cassava flour, celtic sea salt. Add in the butter and boiling hot water. Please be careful adding in the water. I use a spoon to stir first and once it is safe to do so I mix the with hands. Kneed untill the flour doesn't stick and is nice and smooth. Cover and let sit for 10 minutes. 

After 10 minutes, I part flour into small balls that I shape. With a damp cloth, I cover the balls and let sit for another 10 minutes. Some people skip this step, but trust me it helps roll them out easier. 

After 10 minutes, I like to use a cast iron flat pan, "comal." Let warm on medium heat.

Dust flower onto a dry working area, again you can use a tortilla press, see my shopping list for the best ones, or you can use a rolling pin. Or as my grandmother would do, see had them down and was so skilled at this, she used her hands. However, if you choose the rolling pin, you can dust with flower as well or place parchment paper in between your press. Shape your tortillas and place each one on the comal after shapping each one. Once they boil up, you can flip over. Repeat until done. Place to side and let cool. 

In a sauce pot add in, water dried chilles, tomato, onion and garlic. I like to de-seed and pit my chiles before doing so. Once this all steams, from all from heat and water. Place in a glass blendar and I like to add in my pre-made chicken broth and 2 cups of water. ***See broths on how to make chicken broth. It's super easy and the only kind I use. ***

Once blended well, add to a sauce pot, when warmed up take 1/4 cup of mixed from pot, place in a cup and add in arrowroot powder. Mix with whisk, once mixed completely, add this back to the sauce pot and stir well. Let sit for a little on the heat then from from heat. This will help the sauce thicken up without having to wait and hour for it to reduce. Place to side. 

Back to the tortillas. Once cool, cut them up into traingle sized and you can either fry in airfyer, which is how I prefer to or you can fry in pot with avocado/ high rise heat oil. Remove from fryer and let sit in napkins to reduce amount of oil. 

Cook your eggs based on how you like them cooked. I will normally go for scrambled eggs, which compliments this dish best. 

In a plate add chips, sauce scrambled eggs and you can top with guac. *See my apps for gaucamole recipe. Or you can add the chips in sauce and mix before you serve. usually this dish is served with refried beans, but I'm a potato queen. Always going to choose the potato. *See my sides for both refried beans or potatoes.