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Tomato Basil and Spinach Eggs Benedict

QUICK FACTS

  PREPARATION TIME
10 min (for 4 serves)

 
  COOKING TIME
10 min (for 4 serves)
  LUNCH
Sandwich
 

SUMMARY

 

A new twist and a healthier version of the traditional Eggs Benedict recipe. Indulge everyone's appetite with this classic breakfast and brunch entrée. Instead of the usual Canadian bacon or ham filling, this recipe calls for tomato, basil, and spinach on mixed grain bread with poached eggs and Hollandaise sauce with dill. This one-dish meal packs a wallop in terms of protein and complex carbohydrates, the two macronutrients that helps you energized for the whole day!

INGREDIENTS

1.00 egg (11 g)
  Egg Yolk
0.50 Juice of 1 lemon (24 g)
  Lemon Juice
25 g
  Reduced Fat Butter
0.25 teaspoon (0 g)
  Cayenne Pepper
0.50 sprigs (1 g)
  Dill, chopped
2.00 egg (74 g)
  Egg, whole
1.00 tomato (167 g)
  Tomato, sliced crossways
10 g
  Fresh Basil Leaves
1.00 cup (20 g)
  Baby Spinach
1.00 roll (83 g)
  Bread Roll, mixed grain
15 g
  Caviar, red
 

METHOD

1. Hollandaise Sauce: In heatproof bowl over saucepan of simmering water, whisk egg yolks until thick enough to coat back of spoon, about 4 minutes. Remove from heat. Whisk in butter, 2 tbsp (25 mL) at a time, until thickened; whisk in lemon juice, salt and cayenne. Keep warm over hot water.

2. Poached Egg: Pour enough boiling water into skillet to come 3 inches (8 cm) up side; return to boil. Add vinegar; reduce heat to gentle simmer. Break each egg into small dish; gently slip into simmering water. Cook until desired doneness, about 5 minutes for soft yolks and firm whites. Remove with slotted spoon and drain well, patting bottom of spoon with towel to dry egg.

3. Meanwhile, cut bread crossways in half and toast; place 4 halves, cut side up, on each plate.

4. Top each toast with basil, spinach, tomato, poached egg, Hollandaise Sauce and caviar. 

5. Serve and enjoy.

  NUTRITIONAL PANEL
Per Serve
Energy:
1,036.5 kJ  (247.7 kcal)
Protein:
13.6 g
Total Fat:
11.9 g
-Saturated:
5.3 g
-Mono-Unsaturated:
3.7 g
-Poly-Unsaturated:
1.6 g
Total Carbs:
19.5 g
-Complex Carbs:
16.1 g
-Sugar:
3.4 g
Fibre:
3.7 g
Water:
160.8 mL
Alcohol:
0.0 g
Cholesterol:
237.0 mg
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