Eggs Benedict

Brunch is hands down one of our favorite meals. There’s nothing like a lazy, late breakfast with friends or family to start your weekend morning off right!

Eggs Benedict


  • 1 tsp olive oil

  • 4 oz sliced mushrooms

  • 4 oz asparagus tips (1-inch pieces) (about 1 cup)

  • 2 cups water

  • 2 tsp fresh lemon juice (or white vinegar)

  • 4 large eggs

  • 2 whole grain English muffins , split, toasted

  • ¼ cup Healthy Hollandaise Sauce

  • 1 tsp finely chopped parsley (for garnish; optional)


  1. Heat oil in large nonstick skillet over medium-high heat.

  2. Add mushrooms; cook, stirring frequently, for 5 to 6 minutes or until mushrooms release liquid.

  3. Add asparagus; cook, stirring frequently, for 4 to 5 minutes, or until tender-crisp. Remove from heat. Set aside.

  4. Place water in medium saucepan and bring to a boil over medium-high heat. Add lemon juice; reduce heat to maintain a gentle boil.

  5. Break two eggs into a small bowl. Hold bowl close to the water’s surface and slip the eggs, one by one, into the water. Cook until whites are completely set and yolks begin to thicken, about 5 minutes. Gently lift eggs out of water; keep warm. Repeat, cooking two eggs at a time.

  6. Place English muffins on a serving plate. Evenly top each muffin half with mushroom mixture, an egg, and Hollandaise Sauce. Garnish with parsley if desired; serve immediately.

Recipe Variations (for two servings)

  • Roasted red bell pepper – Substitute ½ cup roasted red bell pepper for mushrooms or asparagus

  • Spinach – Substitute 3 cups raw spinach for mushrooms or asparagus

  • Tomato – Substitute 6 slices of tomato for mushrooms or asparagus

  • Portobello mushroom – Substitute 2 grilled portobello mushrooms for the English muffin. Add ½ green container equivalent and eliminate 1 yellow per serving


2 servings

425 calories, 20g fat, 36g carbohydrates, 26g protein, 8g fiber, 4g sugar

1 green, 1 red, 1 orange, 2 yellow


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