A Healthy Twist on Eggs Benedict

posted in: Breakfast & Brunch, Recipes | 0

Eggs benedict is one of my favorite things to order at breakfast. I love the gooey texture of the poached egg yolk and you can’t go wrong with canadian bacon. Throw some tangy hollandaise on top and you’ve got one happy little girl in front of you.

PoachEgg2

The best way to “healthify” a meal, in my humble opinion, is to replace the unhealthiest component with vegetables. So out with the hollandaise and in with some roasted peppers, mushrooms, and onions. Next I completely omitted the english muffin. It’s not really necessary to me, but if you can’t survive without it just switch to a whole-grained version. Delish.

 

What You’ll Need (1 serving):

  • 2 eggs
  • white vinegar or lemon juice
  • 1 red pepper
  • handful of button mushrooms
  • 1/2 yellow onion
  • 2 slices of canadian bacon
  • 1 tbsp chives
  • 2 tbsp shredded cheese (we used manchego)
  • cracked pepper
  • olive oil
  • 1 medium pot with lid
  • skimmer/ scoop colander
  • medium skillet
  • spatula

Step 1:

Julienne your peppers, slice up your onions, and chop those mushrooms. And by julienne we mean finely chop them length wise like you would see in a stir-fry. Heat up a splash of olive oil in a skillet on medium heat  to sauté your vegetables. We actually skipped this step as we were using leftover vegetables from our steak fajitas.

Step 2:

Boil some water in a medium pot. Add in a splash of white vingar or lemon juice. This will help your eggs from separating when you poach them. When the water comes to a rolling boil, turn the heat off. Crack 2 eggs in a small bowl and gently lower them into the water. Cover with the lid and set a timer for 4 minutes. Hint: 4 minutes was perfect for us, but it depends on the size of the pot and how you want your eggs cooked. Play around with it, but 3-5 minutes is usually a good time frame. When the timer goes off, scoop them out with a skimmer/scoop colander. If you’re eggs turn out undercooked, just zap them in the microwave for 30-60 seconds. If they’re over-cooked…well… remember to cook them properly next time around.

Step 3:

While your eggs are poaching, fry up the canadian bacon in small pan. Just get a little golden color on that beast.

Step 4:

Put it all together! Layer the canadian bacon, peppers, onions, mushrooms, and eggs. Crack some pepper, sprinkle some melty cheese (we used manchego) and add chopped chives if desired.  Enjoy!

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