Healthy Eggs Benedict
By: Kristi Rimkus
Published: Monday, December 27, 2010 - 8:49am

Ingredients




2 large eggs, cage free
2 pieces whole wheat bread, toasted and trimmed of crusts
1 tablespoon butter
1 tablespoon flour
1 cup low fat milk
1 teaspoon spicy brown mustard
1 teaspoon lemon juice
1 cup spinach, chopped
2 tablespoons Swiss cheese low fat, shredded
1 large green onion, thinly sliced

Preparation

1 Poach eggs until yolk is slightly cooked, but still runny. I poach my eggs in a medium skillet in 2″ of water with 1 tsp vinegar. The vinegar helps keep the yolks together. 2 In a medium saucepan over medium heat melt butter and add flour, whisking to blend. Add 1/4 milk and whisk to blend., then add the remaining milk, mustard and salt and pepper to taste. Cook for 3 – 5 minutes until bubbling and thickened. Add cheese and spinach. Cook another 3 – 5 minutes to make a nice thick sauce. 3 Top toast with egg and sauce. Sprinkle with onions.

About


This lighter version of Eggs Benedict uses whole grain bread and adds colorful spinach to the silky sauce.