I signed up for a subscription to Fitness Magazine (free for joining the health challenge at work), and just like I do with Clean Eating Magazine, I only look at the recipes. When I saw this recipe for eggs benedict I knew I had to try it (mainly because I need more practice poaching eggs, and I know Nick has an obsession with English Muffins. Seriously. He’s obsessed).
Sadly for Nick (and for my blog photos) I realized I had accidentally purchased sandwich thins instead of English Muffins. How do you make such a mistake? I’m really not sure. It seems crazy. Either way, it didn’t ruin the taste!
Mushroom-Spinach Eggs Benedict
(Modified from a Fitness Magazine recipe)
(IBS-Friendly)
(Serves 2)
Ingredients
3 T plain Greek yogurt
2 t almond milk (or skim milk)
1 t dijon mustard
1 t garlic olive oil
1.5 cups button mushrooms, sliced **
4 cups baby spinach
Pinch of ground nutmeg
2 eggs
2 Whole Wheat English muffins (or sandwich thins) **
Pinch of salt and black pepper
Fresh thyme sprigs (optional)
**If following a low FODMAPs diet, watch your intake of mushrooms and wheat. Some people can handle more than others.**
Directions
- In a small bowl, stir together Greek yogurt, milk and mustard.
- In a large nonstick skillet, heat oil over medium-high heat. Add mushrooms. Cook 4 minutes, or until mushrooms are golden brown, stirring frequently. Stir in spinach and nutmeg and cook until spinach just starts to wilt; set aside.
- Fill medium nonstick skillet halfway with water. Bring water to a boil; reduce heat to a simmer. Break one egg into a small bowl. Carefully slide egg into simmering water, holding lip of bowl close to the water. Repeat with the remaining egg. Simmer, uncovered, 3 to 5 minutes or until whites are set and yolks begin to thicken. Remove eggs from skillet with a slotted spoon.
- While eggs simmer, toast muffins/bread. Top one half of each muffin with half sauce, the mushroom and spinach mixture, and 1-poached egg (in that order). Sprinkle with pepper. Garnish with thyme if you wish.
A successful poached egg is one that you cut into and it gently, slowly flows with delicious, succulent yolk. That yolk creates the the perfect “dip” for the other components of the sandwich.
Nick devoured two of these, and I was content with one (but I won’t lie, if I had the metabolism of a guy, I would have had two too!).
Estimated Nutrition Facts
(Serving Size: 1 sandwich)
QUESTION: When was the last time you poached an egg?? Do you like runny yolks, or do you prefer them to be solid? How about this one….what’s your favorite breakfast item to order off a restaurant menu?! Mine is definitely pancakes or a veggie omelet.
