Eggs Benedict

This High Protein Eggs Benedict features poached eggs atop a protein-packed spinach and turkey bacon base, drizzled with a creamy Greek yogurt hollandaise sauce. It's a delightful twist on a classic breakfast, perfect for starting your day with energy and flavor.

Ingredients

• Eggs - 4 large
• Whole grain English muffins - 2, split in half
• Turkey bacon - 4 slices
• Fresh spinach - 100 grams
• Greek yogurt - 100 grams
• Lemon juice - 1 tablespoon
• Dijon mustard - 1 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Water - for poaching

Steps

1. In a skillet over medium heat, cook the turkey bacon until crispy, about 4-5 minutes per side. Remove and set aside.
2. In the same skillet, add a bit of olive oil and sauté the fresh spinach until wilted, about 2-3 minutes. Season with salt and pepper to taste.
3. While the spinach is cooking, fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water, poaching for about 3-4 minutes for runny yolks.
4. In a small bowl, mix the Greek yogurt, lemon juice, Dijon mustard, and a pinch of salt and pepper to create the hollandaise sauce.
5. Toast the English muffin halves until golden brown.
6. To assemble, place a layer of sautéed spinach on each toasted muffin half, followed by two slices of turkey bacon, and top each with a poached egg.
7. Drizzle the Greek yogurt hollandaise sauce over the top and serve immediately.

Nutrition

• Calories: 410
• Protein: 30 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 210 mg
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• High in protein, aiding in muscle repair and growth.
• Rich in vitamins and minerals from spinach, promoting overall health.

Tags