PORTOBELLO SPINACH
EGGS BENEDICT
HANDS-ON 10 MIN TOTAL 30 MIN
SERVES 4 SUBMITTED BY EATANDRUN
NEW RECIPE GO ONLINE TO RATE & REVIEW
4 (3½ - to 4-inch) portobello
mushroom caps, stems and
gills removed
2 Tbsp. olive oil
1 ¼ tsp. salt
¼ tsp. black pepper
2 Tbsp. plain fat-free Greek yogurt
4 tsp. light mayonnaise
2 tsp. snipped fresh thyme
1 tsp. Dijon mustard
1 tsp. lemon juice
¼ tsp. bottled hot pepper sauce,
or more to taste
4 cloves garlic, minced
4 cups fresh baby
spinach, chopped
½ tsp. salt-free Cajun seasoning
or paprika, plus more for garnish
1 tsp. white vinegar
4 eggs- Preheat oven to 425°F. Line a 10x15-inch
baking pan with foil. Brush mushrooms
with 1 Tbsp. oil, then sprinkle inside of
mushrooms with ¼ tsp. salt and the
pepper. Put on prepared pan, stem sides
down. Bake until tender, about 12 minutes. - Meanwhile, for sauce, whisk together
yogurt, mayonnaise, thyme, mustard,
lemon juice, and hot sauce in a small
bowl until smooth. - Heat remaining 1 Tbsp. oil in a large
skillet over medium heat. Add garlic;
cook 1 minute. Add spinach and Cajun
seasoning; cook, stirring, until spinach is
just wilted, about 1 minute. - Fill a large saucepan with 2 to 3 inches
of water and bring to a boil. Reduce heat
to medium-low, add vinegar, and keep
water at a gentle simmer. Stir in salt until
dissolved. Crack 1 egg into a small bowl,
then gently slip egg into simmering
water, holding bowl just above the
surface. Repeat with remaining eggs.
Poach until whites are firm and yolks are
thickened but not hard, 3 to 5 minutes.
Remove eggs with a slotted spoon. - Just before serving, microwave
sauce until heated through, 30 to
45 seconds. Top mushrooms with
spinach mixture, eggs, and sauce.
Sprinkle with Cajun seasoning.
armagazine.com/
portobello-spinach-eggs-benedict
HEALTHY QUICK VEGETARIAN
PER SERVING: 183 CAL; 13G FAT (3G SAT); 9G PRO;
7G CARB; 2G FIBER; 302MG SODIUM; 3G SUGARS
HONEYMOON
EGGS BENEDICT
HANDS-ON 10 MIN TOTAL 20 MIN
SERVES 2 SUBMITTED BY ALMONDJOY2807 15 REVIEWS
6 fresh asparagus spears,
ends trimmed
2 tsp. olive oil
1 tsp. white vinegar
½ tsp. salt
2 eggs
1 large croissant, split
2 slices Canadian bacon
¼ cup grated Asiago cheese
¼ cup prepared hollandaise sauce
[We used a 0.9-oz. package
of Knorr Hollandaise Classic
Sauce Mix.]
Fresh snipped chives, for garnish
Cracked black pepper- Preheat oven to 400°F. Line a baking
sheet with foil and coat with cooking
spray. Arrange asparagus in a single layer,
drizzle with oil, and toss to coat. Bake
until tender, stirring once, 10 to 15 minutes. - Fill a large saucepan with 2 to 3 inches
of water and bring to a boil. Reduce heat
to medium-low, add vinegar, and keep
water at a gentle simmer. Stir in salt until
dissolved. Crack 1 egg into a small bowl,
then gently slip egg into simmering
water, holding bowl just above the
surface. Repeat with remaining egg.
Poach until whites are firm and yolks are
thickened but not hard, 3 to 5 minutes.
Remove eggs with a slotted spoon. - Arrange croissant halves on another
baking sheet. Top each with 1 slice
Canadian bacon, 3 asparagus spears,
and 1 egg. Sprinkle with cheese. Bake
until cheese is melted and croissants are
warmed through, about 5 minutes. - Microwave hollandaise sauce in a
small bowl until heated through. Spoon
sauce over croissants. Sprinkle with
chives and pepper.
armagazine.com/
honeymoon-eggs-benedict
HIDDEN GEM QUICK
PER SERVING: 408 CAL; 27G FAT (12G SAT); 19G PRO;
24G CARB; 2G FIBER; 812MG SODIUM; 7G SUGARS
The Benedict on the right
has half as much fat and
510 milligrams less sodium.
Here’s how we did it.
Swapping the croissant for
a portobello mushroom adds
satisfying umami flavor while
cutting more than 100 calories.
Making your own hollandaise
sauce with Greek yogurt
and light mayo
reduces fat and sodium.Recipe MakeoverGOOD FOR YOU