She conquered daytime TV, launched her own network, and continues to inspire our holiday wish lists with her annual list of favorite things. You'd think a day in the life of Oprah Winfrey was busy enough, but now, the television icon has made her first foray into cookbooks, with the launch of Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life.
The much-anticipated cookbook is finally available on Amazon and has already risen to the number one spot in the U.S. Regional Cooking, Food & Wine category. Winfrey says the cookbook is "my life story—the lessons I've learned, the discoveries I've made—told through food."
If you can't wait for your copy to arrive, don't worry. Winfrey has also released a sneak peek at a few of her favorite recipes in the book, including miso-glazed cod, basic tomato soup, and her so-called "sexy breakfast," which she demonstrated on The Dr. Oz Show.
Whip up the Oprah-approved scrambled eggs dish for breakfast below, and then head to Amazon to add her new cookbook to your collection.
Oprah's "Sexy Eggs"
2 serrano chiles, stemmed
2 jalapeño chiles, stemmed
4 cloves garlic, peeled
1/4 small white onion, peeled
2 medium Roma tomatoes
1 small tomato on the vine or cluster tomato
1 large egg yolk
3 large egg whites
1 tsp. water
Salt and freshly ground black pepper
1 large scallion, white and light green parts finely chopped
To make the salsa, preheat the broiler. Lay the chiles, garlic, onion, and tomatoes out on a broiler pan or baking sheet. Set the pan 4 inches from the heat source and broil for 5 to 6 minutes, until darkened in color and blackened in spots.
In a food processor, combine the chiles, garlic, onion, and a pinch of salt and pulse to a medium-fine chop. Add the tomatoes (you can add them whole, as they will be very soft) and process until all the ingredients are broken down and well combined. Season with salt and spoon into a bowl.
To make the scramble, in a medium bowl, whisk the egg yolk, egg whites, water, and a pinch of salt and pepper. Coat a medium nonstick skillet with cooking spray, and heat over medium-high heat. Add the scallion and sauté for about 30 seconds, until softened, then add the eggs and, using a heatproof spatula, slowly mix until soft curds start to form. Continue to stir until the eggs are cooked through, about 1 1/2 minutes total.
To serve, spoon the eggs onto a plate and serve smothered in 1/4 cup salsa. Any leftover salsa can be kept refrigerated for up to a week. Serve with sliced avocado and a slice of healthy toasted bread if you like.
Loved this recipe? Try her kale chips next.