Eggs Benedict is an amazing breakfast for sure but it is mostly the buttery sauce that takes this breakfast classic over the top calorie and fat wise. I decided to do my own spin on the dish by primarily making over the sauce and swapping out a few items with better choices. It is creamy, veggie packed, and has an awesome flavor! I honestly liked it better than the original version & if you love avocado you’ll probably totally dig this recreation too 😉
Ingredients:
*4 large eggs
*white vinegar (several tablespoons or so)
*2-100 calorie English muffins
*2 servings thin sliced smoked ham
*1/2 ripe avocado (this is where you are getting your “creamy” component for the sauce so makes sure it is a nice “buttery” avocado!!)
*1/2 container of plain nonfat greek yogurt
*2 cups raw baby spinach
*2 tablespoons Perfect Pinch bacon & chive seasoning (this is a must have ingredient-adds another layer of flavor that is amazing!!)
Please be sure to read through entire recipe so you can get yourself set up properly to execute all the steps in order 😉
To poach the eggs you first need to set out each egg in a little mug or ramekin so you can easily pour them into the pan when you need to. So crack each egg into their own separate mug or ramekin & line them up on the counter right by the pan. Select a pan that will hold several inches of water because the eggs need to be totally covered. Use medium high heat to bring to boil & add several tablespoons of vinegar to the water. You must add vinegar otherwise the eggs will not hold together while you cook them so at least put 3 tablespoons in the pan. Personally I just free pour a bunch in there because I like vinegar 😉
Once water comes to a boil carefully & quickly dump each egg into the water. Then turn heat down to simmer and cook 2-3 minutes. I would say 2 mins & 30 seconds is perfect. Pull each egg carefully out with slotted spoon that has a paper towel under it so they aren’t sopping wet. Then place each on the English muffin half.
You should toast the English muffins while eggs are cooking & heat up the ham either in a skillet or microwave. Place ham evenly on top of each English muffin half. Then add poached eggs to top of ham.
Make the sauce before starting everything so you can add it right after eggs are done if you want to ensure everything is hot. Or if you don’t mind that much just make it after eggs are done. I have done it both ways and whether it is hot or more on the warm side it still tastes delicious.
To make sauce you need to add the avocado, spinach, greek yogurt, and seasoning to a blender or food processor. Then add a tiny amount of water. Like 1/4 cup or less. Add water and blend until smooth and you get the consistency you want. I did accidentally add a little too much water to mine which made my sauce a little thinner for this picture than I normally make it. So don’t make my mistake and go easy on the water lol! Use sauce to top each serving evenly then enjoy!
This simple twist replaces some of the butter, white flour, and calories in the traditional recipe but gives you healthy fats from avocado, lots of fiber, and even a serving of veggies too so try it out if you are looking for a healthier version.
Makes 2 servings
Per serving:
385 calories
16.5 grams fat
34.5 carbs
11.5 grams fiber
32.5 grams protein
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