california eggs benedict

Total Time: 20m
Servings: 1
Serving Size: 2 eggs benedict
Level: hard
Calories: 500

Ingredients

1 tsp unsalted butter, melted
2 Tbsp siggi’s 0% plain yogurt
1/8 tsp paprika
Salt and pepper, to taste
2 large eggs
1 whole grain English muffin, split and toasted
1/2 avocado, sliced

Nutrition Facts per serving

Calories 500, Protein 25g, Total Fat 29g, Saturated Fat 8g, Cholesterol 340mg, Sodium 380mg, Total Carbohydrates 41g, Sugars 9g

Preparation

Make the sauce by vigorously whisking butter into siggi’s yogurt. Add 1-2 teaspoons of water as desired, to thin and smooth the sauce. Add paprika, and salt and pepper to taste. Set sauce aside.

To poach the eggs, heat 2-3 inches of water in a shallow pan, until the water is barely simmering. Crack eggs, one at a time, into a ramekin or other small bowl. Slip eggs into the simmering water, one at a time, do not stir. Cook eggs for at least 3-4 minutes. Remove from water with a slotted spoon and set aside.

Top each English muffin half with avocado, an egg, and sauce. Season with salt and pepper, if desired.

This recipe comes to us from our friend, Stefanie Braun, RDN.