Description
This healthy version of Eggs Benedict brings a delightful balance of flavor and nutrition to your breakfast table. The creamy Greek yogurt Hollandaise sauce complements the richness of avocado and perfectly poached eggs, while the sautéed spinach adds a fresh, earthy note. Whole wheat English muffins provide a wholesome base, making this dish both hearty and satisfying.
Customizable and quick to prepare, this dish is perfect for a weekend brunch or even a weekday treat. Swap out turkey bacon for smoked salmon or experiment with your favorite greens. With its vibrant presentation and mouthwatering flavors, this nutritious Eggs Benedict is sure to become a brunch staple in your home.
Ingredients
– 2 whole wheat English muffins, split and toasted
– 4 large eggs
– 1 ripe avocado, sliced
– 2 cups fresh spinach, sautéed
– 4 slices of turkey bacon or smoked salmon
– 1/2 cup Greek yogurt
– 2 tablespoons lemon juice
– 1 teaspoon Dijon mustard
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Chopped fresh chives for garnish
Instructions
1. Poach the eggs: Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then carefully slide it into the water. Cook for 3-4 minutes, then remove with a slotted spoon.
2. Prepare the Hollandaise sauce: In a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, paprika, salt, and pepper until smooth. Warm the mixture slightly in the microwave or over a double boiler, stirring often.
3. Toast the English muffins and layer each half with sautéed spinach, turkey bacon or smoked salmon, and a slice of avocado.
4. Top each with a poached egg, then drizzle with the yogurt-based Hollandaise sauce.
5. Garnish with chopped chives and a pinch of paprika before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes