Sprout & Pea

Eggs Bene­dict has always been one of my favorite brunch indul­gences but I love when I find healthy vari­a­tions of it on restau­rant menus. Enter my favorite veg­etable– the arti­choke. I was eat­ing a whole arti­choke for din­ner one night and when I got to the heart of it, I real­ized that it was the per­fect lit­tle shape for a poached egg to rest in. Since then, I’ve been scour­ing the inter­net for the per­fect sauce to top this idea off with. I wanted to do some­thing a lit­tle dif­fer­ent than the usual Hol­landaise, and I finally came across a great recipe for red pep­per aioli that made my mouth water a lit­tle bit.
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I’ve men­tioned Cathy Erway’s bean puree post on Not Eat­ing Out In NY in a pre­vi­ous entry.  Since first try­ing this recipe, it has become my sta­ple din­ner when I’m in the mood for some­thing quick, extremely fill­ing and healthy.
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A few months ago, I took a trip to Israel with my fam­ily. I was really inspired by the food there — although, I think being there dur­ing Passover made me swear off of mat­zoh for good. My favorite places were all of the lit­tle hole in the wall cafes that served noth­ing but ten dif­fer­ent kinds of hum­mus. We were lucky enough to be with friends who knew of the best ones to take us to. If you haven’t noticed yet, we can also add hum­mus to the list of foods that I’m crazy about, so need­less to say, this was like food heaven for me.

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