Eggs Benedict Florentine

Eggs Benedict Florentine
Source: The Diabetes Cookbook. Recipe Credit: .
Summary

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

  • Prep time
    15 min
  • Cook time
    5 min
  • Servings
    4 Servings
  • Serving size
    1 topped english muffin half
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 topped english muffin half
  • Amount per serving Calories 160

  • Total Fat 8g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 230mg
  • Sodium 330mg
  • Total Carbohydrate 16g
    • Dietary Fiber 5g
    • Total Sugars 2g
  • Protein 11g
  • Potassium 330mg
  • Phosphorus 240mg

Choices/Exchanges: 1 Starch, 1 Medium-fat meat, 1/2 Fat

Ingredients

Ingredients

  • nonstick cooking spray
    1
  • olive oil
    1 tsp
  • baby spinach
    4 cup
  • garlic (minced)
    1 clove
  • eggs (poached)
    4
  • egg yolk
    1
  • lemon juice
    1/2 tsp
  • low sodium vegetable broth
    2 tbsp
  • fat-free plain yogurt
    1/4 cup
  • salt
    1/4 tsp
  • Dash of ground black pepper
    1
  • whole-wheat English muffins (split and lightly toasted)
    2
Directions

Directions

  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 1/4 of spinach mixture, one poached egg, and 2 Tbsps. sauce.

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