Breakfast 🤖 AI Generated

Fat-Switch Eggs Benedict with Whole Grain English Muffins

A metabolism-boosting version of classic Eggs Benedict featuring protein-rich eggs and a lighter hollandaise sauce made with Greek yogurt. This nutrient-dense breakfast activates fat-burning pathways while keeping you satisfied for hours.

15m

Prep Time

15m

Cook Time

Servings

380

Calories

32g

Protein

🛒 Ingredients

✓ 2 whole grain English muffins, split and toasted
✓ 4 large eggs
✓ 4 slices Canadian bacon or smoked salmon
✓ 3 tablespoons Greek yogurt
✓ 2 tablespoons unsalted butter
✓ 1 egg yolk (for hollandaise)
✓ 1 tablespoon fresh lemon juice
✓ 1/2 teaspoon Dijon mustard
✓ 1/4 teaspoon cayenne pepper
✓ Salt and black pepper to taste
✓ 2 cups fresh spinach (optional, for sautéing)
✓ 1 teaspoon olive oil

👨‍🍳 Instructions

1. Prepare the lighter hollandaise: Whisk egg yolk with lemon juice and mustard over a double boiler on low heat until thick and pale (about 3 minutes). Remove from heat and fold in Greek yogurt and melted butter. Season with cayenne, salt, and pepper. Keep warm.

2. Toast English muffins until golden brown and set aside on serving plates.

3. Warm Canadian bacon in a skillet for 1-2 minutes per side, then place on top of muffins.

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4. Bring a pot of water with a splash of vinegar to a gentle simmer. Create a whirlpool and carefully slide eggs into water, poaching for 3-4 minutes until whites are set but yolks remain runny.

5. If using spinach, sauté with olive oil in a separate pan for 2 minutes until wilted, then divide between plates.

6. Top each muffin with a poached egg and drizzle generously with the Greek yogurt hollandaise sauce.

7. Garnish with fresh cracked pepper and a sprinkle of paprika. Serve immediately while warm.

📊 Nutrition per Serving

Calories380 kcal

Protein32g

Carbohydrates28g

Fat16g

Fiber4g

🏷️ Tags

#high-protein#metabolism-boosting#fat-switch-friendly#egg-based#quick-breakfast#nutrient-dense#low-glycemic

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