"Who need Hollandaise?" Better Eggs Benedict
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 large eggs1 Thomas Better Start High Fiber English muffin1 ounce chevre cheese with garlic and herbs1 cup baby spinach, torn into smaller pieces1 fresh lemon2 strips pre-cooked bacon cut into small pieces or 1 oz deli ham cut into strips or 1 oz smoked salmon1 tsp salt
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.
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.
Nutritional Info 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
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