It’s Better Breakfast Month!
Eggs Benedict is my favorite breakfast…unfortunately, it can be heavy, fatty, and high in calories. So, of course I had to come up with a healthier version. This one gluten free, low carb, packed with fresh veggies and protein, and it fills my need for a good bene!
Inspired by a true California Benedict, this recipe uses fresh sliced tomatoes in place of the bread and is loaded with fresh spinach and a nice portion of avocado — which is a great source of healthy fat.
I love to make this for special occasions like Mother’s day or Easter breakfast, but it’s also fun for a Sunday brunch with a friend.
2 large tomatoes
1 pound fresh spinach
Salt and pepper to taste
4 egg yolks (in addition to the eggs above)
1 tablespoon fresh squeezed lemon juice
2 tablespoons melted unsalted grass-fed butter
½ cup low-fat plain Greek yogurt
Pinch of cayenne pepper
If the thought of making homemade hollandaise is terrifying (or too much work) you can easily substitute a premade or packaged version. Just be sure to carefully review the ingredients (especially the sodium level!). You can also get creative with the veggies, sometimes I make breadless crab cakes for the base!
You can also poach your eggs in a skillet or frying pan if you prefer a flatter poached egg.
If you’ve never poached eggs before, find a good video to help you master the technique. It can be tricky, but seeing it done makes it a lot easier!
It’s best to crack each egg into a small bowl before pouring into the saucepan, that way you can get it in quickly and all at once.
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