Sunny Eggs Benedict

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 327.4
  • Total Fat: 15.1 g
  • Cholesterol: 302.4 mg
  • Sodium: 630.5 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 4.2 g
  • Protein: 19.6 g

View full nutritional breakdown of Sunny Eggs Benedict calories by ingredient
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Submitted by: RAIDRSGAL
Sunny Eggs Benedict

Introduction

This rich eggs benedict recipe makes for a filling, impressive breakfast. Serve with homemade hash browns and a side of fruit. For a little extra green and spring flavor, top with broiled asparagus spears. This rich eggs benedict recipe makes for a filling, impressive breakfast. Serve with homemade hash browns and a side of fruit. For a little extra green and spring flavor, top with broiled asparagus spears.
Number of Servings: 6

Ingredients

    3/4 cup low fat plain yogurt
    1/4 cup butter
    1 tsp. lemon juice
    3 egg yolks
    1/4 tsp. sea salt
    1/4 tsp. sugar
    Pinch of black pepper
    Pinch of cayenne pepper or dash of hot sauce
    6 eggs, poached
    6 slices lean ham or pea meal or back bacon, cooked
    3 whole grain English muffins, toasted
    1 1/2 cups fresh spinach
    4 1/2 cups fruit salad


Directions

Heat a double boiler or pot with a metal bowl over it until the water is slowly boiling. Add the yogurt, butter, egg yolks, lemon juice, salt, sugar and pepper and whisk until thickened, about 6 to 8 minutes.

Top English muffin half with spinach, bacon and poached egg, then top with Hollandaise sauce. Serve with fruit salad.






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Member Ratings For This Recipe

  • This was great, I am leery about yogurt substitutes, they are not much like the real ingredient being replaced, but the sour taste with the lemon was perfect. I cut the recipe down to 1/3, there was plenty of sauce for two English muffins and 4 eggs, and calories were 402, forgot the sugar lol - 4/18/15

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