Eggs Benedict on a Muffin with Garlic Alioi
- Number of Servings: 4
Ingredients
For the eggs8 fresh chivesSalt, to tastePepper, to taste2 tablespoons white vinegar4 large eggs2 whole-wheat English muffins8 slices smoked salmon (4 ounces)1 cup mixed baby greensFor the garlic aioli1 1/2 cups reduced-fat mayonnaise2 cloves garlic, coarsely chopped2 tablespoons fresh lemon juice1 teaspoon finely grated lemon zestSalt, to tasteFreshly ground pepper, to taste2 tablespoons water, warm2 tablespoons flat-leaf parsley, finely chopped
Trim 1 1/2 inches from the tops of the chives, and reserve for garnish. Finely chop remaining chives, and transfer to a small bowl. Set aside.
2. Fill a large, deep skillet with water to a depth of 4 inches. Add vinegar and bring to a steady simmer. Break an egg into a small bowl, hold the edge of the bowl close to the water, and tilt the egg into the water. Repeat with the remaining eggs. Cook until whites are cooked through but yolk is still runny, about 3 minutes. Carefully remove the eggs, one at a time, with a slotted spoon, and drain on paper towels.
3. Toast the English muffin halves, and cut into 3-inch rounds using a biscuit or cookie cutter. Place a poached egg on the cut side of each muffin, and drape a slice of smoked salmon over each egg. Divide the greens among the muffins and mound over the smoked salmon. Spoon the sauce over and around the eggs Benedicts, garnish with remaining chives and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user KLBRZE.
2. Fill a large, deep skillet with water to a depth of 4 inches. Add vinegar and bring to a steady simmer. Break an egg into a small bowl, hold the edge of the bowl close to the water, and tilt the egg into the water. Repeat with the remaining eggs. Cook until whites are cooked through but yolk is still runny, about 3 minutes. Carefully remove the eggs, one at a time, with a slotted spoon, and drain on paper towels.
3. Toast the English muffin halves, and cut into 3-inch rounds using a biscuit or cookie cutter. Place a poached egg on the cut side of each muffin, and drape a slice of smoked salmon over each egg. Divide the greens among the muffins and mound over the smoked salmon. Spoon the sauce over and around the eggs Benedicts, garnish with remaining chives and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user KLBRZE.
Nutritional Info Amount Per Serving
- Calories: 271.8
- Total Fat: 9.6 g
- Cholesterol: 227.8 mg
- Sodium: 1,724.1 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 4.3 g
- Protein: 14.9 g
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