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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 369.1
  • Total Fat: 26.0 g
  • Cholesterol: 226.0 mg
  • Sodium: 519.4 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 8.3 g
  • Protein: 17.0 g

View full nutritional breakdown of California Benny calories by ingredient
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California Benny

Submitted by: VAMANOS

Introduction

This variation on traditional Eggs Benedict is somewhat high in calories and a little unbalanced on the fat for every day, but as a Sunday brunch it's reasonably healthy, and heavenly! The original is served at Crackers Restaurant in Chandler, AZ. I have substituted low-sodium bacon, whole wheat English muffins and a Spark yogurt hollandaise sauce topper to make it even healthier. This variation on traditional Eggs Benedict is somewhat high in calories and a little unbalanced on the fat for every day, but as a Sunday brunch it's reasonably healthy, and heavenly! The original is served at Crackers Restaurant in Chandler, AZ. I have substituted low-sodium bacon, whole wheat English muffins and a Spark yogurt hollandaise sauce topper to make it even healthier.
Number of Servings: 2

Ingredients

    1 whole wheat English muffin (nutritional info is for Thomas' Hearty Grains brand)
    2 large eggs, poached
    1 small Haas avocado, sliced lengthwise
    4 slices Hormel Black Label Low Sodium bacon
    2 slices ripe fresh tomato, 1/4 inch thick
    6 leaves fresh spinach

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Directions

Begin by preparing Yogurt Hollandaise Sauce recipe* from SparkPeople recipe finder http://recipes.sparkpeople.com/recipe-detail.asp?recipe=856454 This recipe requires 15 minutes cooking time, and is not included in nutritional information here, but has only 27 calories per serving.

Prepare and cook rest of California Benny ingredients while stirring hollandaise sauce frequently:

-Cook bacon, slicing each piece in half before cooking for easiest handling if desired.
-Wash spinach and tomato, slice 2, 1/4-inch slices (or equivalent) from tomato
-Begin to boil water for poached eggs
-Start to poach eggs when about half the time for hollandaise sauce remains. Since you will still be stirring hollandaise sauce, this requires an egg poaching pan or cups, or a helper.
-Toast English muffin halves while eggs are poaching
-Slice avodado last

Prepare 2 plates, placing half of the English muffin on each. Layer bacon, avocado, 1 slice of tomato, 3 leaves spinach and 1 poached egg on each half of English muffin.

Top each with 1 serving Yogurt Hollandaise Sauce and prepare to become addicted!

*I found the yogurt hollandaise recipe, which I prepared with Greek yogurt, to be slightly more tangy than I wanted, and will cut lemon juice in half next time. I also left out the mustard as I don't care for it.

Number of Servings: 2

Recipe submitted by SparkPeople user VAMANOS.






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