Eggs Benedict Florentine

Quick Version of this Recipe

Here’s a healthy version of Eggs Benedict where the bacon is replaced by perfectly sauteed spinach and the hollandaise sauce is on the lighter side. 

Prep Time: 15 minutes

Nutrition Facts

Serving Size: ½ English muffin + 1 poached egg + 2 tablespoons sauce

  • Calories 165
  • Carbohydrate 16 g
  • Protein 12 g
  • Fat 8.0 g
  • Saturated Fat 2.3 g
  • Sugars 2 g
  • Dietary Fiber 5 g
  • Cholesterol 235 mg
  • Sodium 215 mg
  • Potassium 475 mg

This Recipe Serves 4

Ingredients

Cooking spray
1 teaspoon olive oil
4 cups fresh baby spinach
1 clove garlic, minced
4 eggs, poached (see Chef Tip below)
1 egg yolk
½ teaspoon lemon juice
2 tablespoons low sodium vegetable broth
¼ cup non-fat, plain yogurt
¼ teaspoon salt (optional)
Dash of ground black pepper
2 light, whole grain English muffins, split and lightly toasted

Instructions

  1. Add the cooking spray and oil to a sauté pan over medium heat. Sauté the spinach until wilted. Stir in the garlic and sauté 1 additional minute.
  2. Prepare a double boiler with a heat-proof bowl. Add the egg yolk, lemon juice, and vegetable broth, whisking constantly until hot but not curdled. Remove from heat and whisk in yogurt, salt (optional), and pepper.
  3. Top each English muffin half with ¼ of spinach mixture, one poached egg, and 2 tablespoons sauce.


Chef Tip: Try poaching eggs in the microwave. Fill a 1-cup microwaveable bowl or teacup with 1/2 cup water. Gently crack an egg into the water, making sure it’s completely submerged. Cover with a saucer and microwave on high for about 1 minute, or until the white is set but the yolk is still soft. Use a slotted spoon to transfer the egg to a plate.

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