Eggs Benedict. Rich, creamy deliciousness. Talk about a luxurious breakfast! The only problem? More than half a cup of butter! Don’t give up on delicious breakfasts though, here’s a healthier version made with greek yogurt instead of butter and sprouted grain toast instead of a biscuit:
Makes two servings.
1/2 cup of plain 0% greek yogurt
1 egg yolk
1 teaspoon of lemon juice
a pinch of salt
Boil about 2 inches of water in a pot. Then, place a bowl on top of the pot, you could also use a double-boiler. Beat all ingredients together and whisk often until sauce thickens, about 15 minutes. Cook the greens and poach the eggs as it cooks, making sure to keep an eye on it so it doesn’t get clumpy.
The poached eggs:
Heat a small pot of water. Then, crack an egg into a small bowl or mug. Once the water is bubbling, turn down the heat to a simmer. Using a spoon, stir the water quickly to form a whirlpool. Tilt the bowl above the centre of the pot to gently slide the egg into the whirlpool. Let cook 3-4 minutes, then remove with a slotted spoon and place on a paper towel briefly to remove extra water.
1 cup of spinach
1 clove of garlic, minced finely
1 teaspoon of olive oil
Heat olive oil in a small pan at medium heat. Add garlic and cook 2 minutes. Add in the spinach and cook until wilted.
Putting it together:
Cut out a circle of toasted sprouted grain bread using a wide-mouth glass or cookie-cutter. Heap a generous serving of spinach onto the toast. Place a poached egg on top and drizzle a spoonful of sauce over the egg. Top with freshly cracked pepper.
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