If you love Eggs Benedict but not the caloric price tag it traditionally comes with, then you will want to bookmark this low calorie Eggs Benedict Recipe!
Eggs Benedict is one of those breakfast favorites where you’re like…”Oh it sounds so good, but should I….” and then you wonder whether or not that long run was worth it. Bt all means, sometimes it is! But what if you could have creamy, gooey Eggs Benedict and not have to fret the caloric overload?
Away went the grouchy and a new Color Yourself Skinny Recipe was born!
The Dets on your Traditional Eggs Benedict
I don’t think I need to spell this out, you probably have a gut feeling that when you order up Eggs Benedict at your favorite diner you weren’t ordering from the under 500 calorie, heart healthy menu. But, just for the record, you’ll typically be served anywhere between 600 and 1200 calories. And it is traditionally high in fat and saturated fat. And while we can’t take it all out because of the perfectly poached eggs, we can drastically cut it down (try 22 g of saturated artery clogging grease to less than 5). Depending on the English muffin you find, you can boost the fiber from 1 gram to 9 and still get in a healthy dose of protein, even with this vegetarian version.
Get ready to serve up these Skinny Bennies and impress your family with your health concious culinary skills! The other great thing about this recipe is that it’s incredibly easy to pull together and the most tedious part is waiting for the water to boil.
Low Calorie Eggs Benedict Recipe
- 2 Reduced Calorie English Muffins
- 4 Eggs
- ½ Tomato
- ½ Avocado
- ½ cup Nonfat Greek Yogurt
- 2T Yellow Mustard
- Cracked Pepper
- Fill a large sauté pan with 2-3” of water and bring to a boil and turn off heat. Add eggs, cover and let them poach for 3-4 minutes.
- Break the English muffins in half and toast.
- Slice tomato and avocado.
- Add yogurt to a small bowl and mix with mustard. You may want to use more or less mustard, depending on your taste preference.
- Assemble your Benedict by placing one half of an English muffin on a plate, add a tiny bit of the yogurt sauce, add tomato, a bit more sauce, avocado, a bit more sauce, a poached egg and then a final dollop of sauce. Repeat 3 more times top them with cracked pepper and serve!
What’s your favorite traditionally fatty breakfast hack?
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