Editor's note: Eating a heart-healthy diet doesn't mean you have to give up on flavor or comfort foods, such as organic whole-wheat linguine eaten with the yolks of organic eggs, poached in marinara sauce, sunny side up.
By VICTOR E. SASSON
I poached two organic eggs in marinara left over from making organic whole-wheat linguine with sardines the night before, and served them with the pasta for a hearty, rib-sticking breakfast.
Twirling the linguine in the broken yolk and marinara adds layers of sensual flavor.
Since embarking on a heart-healthy diet more than five years ago, organic whole wheat pasta is one of my bread substitutes at breakfast -- good with whole eggs, egg-white omelets, frittatas and other foods.
I used a 10-inch GreenPan, about a cup of marinara and a few ounces of extra-virgin olive oil.
When the mixture started to simmer, I broke two eggs into the pan and added shredded cheese and, later, chopped fresh mint, parsley and oregano from my garden.
|Organic eggs over organic whole-wheat linguine.|
Linguine with sardines
Victoria Marinara Sauce, red wine, extra-virgin olive oil, a can of drained and rinsed anchovies, three cans of Moroccan sardines in tomato sauce, capers and such seasonings as black pepper, ground garlic and red-pepper flakes.
The Luigi Vitelli-brand Organic Whole Wheat Linguine came from ShopRite in Paramus, and many of the other ingredients are from Costco Wholesale in Hackensack.
See more heart-healthy ideas below:
|An egg-white omelet stuffed with fresh spinach, smoked wild salmon and reduced-fat cheese, served over leftover organic quinoa prepared in an electric cooker.|