SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 178.9
  • Total Fat: 10.0 g
  • Cholesterol: 214.8 mg
  • Sodium: 1,509.0 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 2.8 g
  • Protein: 12.3 g

View full nutritional breakdown of "Who need Hollandaise?" Better Eggs Benedict calories by ingredient
Report Inappropriate Recipe

"Who need Hollandaise?" Better Eggs Benedict

Submitted by: JENELOPE

Introduction

I love brunch. I especially love that fatty brunch staple, eggs benedict. This dish is a great way to have an indulgent, gooey brunch treat with less calories and fat than traditional eggs benedict. You can substitute the bacon with sliced ham or smoked salmon if you prefer. Paired with fruit or potatoes, it's a healthy breakfast for two. Or you could be like me and greedily eat the whole thing for a filling brunch! I love brunch. I especially love that fatty brunch staple, eggs benedict. This dish is a great way to have an indulgent, gooey brunch treat with less calories and fat than traditional eggs benedict. You can substitute the bacon with sliced ham or smoked salmon if you prefer. Paired with fruit or potatoes, it's a healthy breakfast for two. Or you could be like me and greedily eat the whole thing for a filling brunch!
Number of Servings: 2

Ingredients

    2 large eggs
    1 Thomas Better Start High Fiber English muffin
    1 ounce chevre cheese with garlic and herbs
    1 cup baby spinach, torn into smaller pieces
    1 fresh lemon
    2 strips pre-cooked bacon cut into small pieces or 1 oz deli ham cut into strips or 1 oz smoked salmon
    1 tsp salt

Directions

Fill a medium saucepan or deep skillet with about three inches of water. Add salt to water, then squeeze the juice of one half of the lemon into the water. The salt and the lemon will help the egg white to set more quickly. Bring the water to a boil, then reduce it to a simmer. Crack each egg into a separate bowl, then one at a time, carefully slide them into the simmering water. Remember to keep them in separate areas of the water so the whites don't merge! Cook the eggs about three minutes, until the white is cooked, but the yolk is still soft. Remove the eggs from the water with a slotted spoon and drain the water.

Meanwhile, split and toast the English muffin. While the muffin is still hot, put it on a plate and spread each half with the herb chevre. Top the muffin halves with the baby spinach, then spritz the spinach with juice from the other lemon half to taste. Put half of your choice of meat on each muffin half. You have now built a kind of "open face sandwich" layering muffin, cheese, spinach, lemon juice, and meat. Top each muffin half with one poached egg and break open the yolks, so it runs over the rest of the dish. This mingles with the lemon juice to evoke that yummy Hollandaise flavor! Serve immediately.

Number of Servings: 2

Recipe submitted by SparkPeople user JENELOPE.






Great Stories from around the Web


Rate This Recipe