Imported from Instagram

Protein Eggs Benedict

Name: Protein Eggs Benedict
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 English muffin (Split); 2 Eggs (For poaching); 40 g Baby spinach; 1 Egg yolk (For the hollandaise); 60 g Plain Greek yogurt (For the hollandaise); 10 g Light butter (For the hollandaise); 1 tsp Dijon mustard (For the hollandaise); 0.5 tsp Worcestershire sauce (For the hollandaise); 1 tsp Lemon juice (Use 1–2 teaspoons); Salt (To taste); Black pepper (To taste; use plenty in the sauce and cracked pepper to finish); Water (For the gently simmering bain-marie and poaching the eggs)

Recipe by Brittany McCrystal @brittanymccrystal · Instagram

Imported by Alessia on SeeMeCook

A lighter, higher-protein take on classic Eggs Benedict, with toasted English muffin halves, wilted baby spinach, poached eggs, and a creamy Greek-yogurt hollandaise.

1 servings25 minAmerican

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Ingredients

1 English muffin (Split)
2 Eggs (For poaching)
40 g Baby spinach
1 Egg yolk (For the hollandaise)
60 g Plain Greek yogurt (For the hollandaise)
10 g Light butter (For the hollandaise)
1 tsp Dijon mustard (For the hollandaise)
0.5 tsp Worcestershire sauce (For the hollandaise)
1 tsp Lemon juice (Use 1–2 teaspoons)
Salt (To taste)
Black pepper (To taste; use plenty in the sauce and cracked pepper to finish)
Water (For the gently simmering bain-marie and poaching the eggs)

Steps

1
Add the egg yolk, Dijon mustard, Worcestershire sauce, lemon juice, and light butter to a heatproof bowl.
2
Place the bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water. Whisk continuously until the butter melts and the sauce starts to thicken slightly. Gently warm the mixture only; do not cook the yolk.
3
Remove the bowl from the heat and whisk in the Greek yogurt until the hollandaise is thick and creamy.
4
Season the hollandaise with salt and plenty of black pepper.
5
Poach the two eggs until the whites are set and the yolks are still runny.
6
Wilt the baby spinach in a pan.
7
Toast the split English muffin.
8
Top each muffin half with wilted spinach and one poached egg.
9
Generously spoon the protein hollandaise over the eggs and finish with cracked black pepper.

Notes

The source does not specify the poaching method, pan heat, or exact cooking times. The stated yield is 1 serving, with approximately 420 calories and 27 g protein.