Guiltless Eggs Benedict

I had a version of this dish at The Boulders Resort and Spa in Carefree, Arizona.  That’s when I realized you can eat eggs benedict in a healthy way that is delicious!  There are so many variations….you can use a thick slice of tomato instead of bread, and top with artichoke or mushrooms instead of meat.  Roasted vegetables would be great under the egg too.  The options are endless!


3 English muffins, split and toasted
6 slices of Canadian bacon (or turkey bacon)
6 eggs
1 cup fresh spinach leaves
1 recipe of Yellow Pepper Herb Sauce (recipe to follow
salt and pepper

Method: In a small saucepan, gently heat the Yellow Pepper Herb Sauce.  Do not let it boil.  Meanwhile, in a medium saucepan, heat 4 cups of water to a simmer.  Break each egg, one at a time into a small sieve over the sink, and then gently dip the sieve with the egg into the simmering water.  (The sieve will allow the loose egg whites to be discarded so the poached eggs aren’t “stringy”).  Don’t over crowd the pan with eggs, and cook until the whites are firm, but the yolk still jiggle. Watch to make sure the eggs are removed in the order they are put into the water.   Remove with a slotted spoon to a plate lined with paper towels.  Add spinach to the water and cook for thirty seconds, until wilted.  Remove with a slotted spoon to a paper towel.  Squeeze out excess water from the spinach.  To assemble the eggs benedict, place the toasted English muffins on individual plates.  Top with Canadian bacon (or turkey bacon), spinach, poached egg, and 3 tablespoons of Yellow Pepper Herb Sauce.  Sprinkle some salt and pepper on top and serve immediately. 

Yellow Pepper Herb Sauce

2 large yellow bell peppers
1 clove garlic, chopped
1/4 cup chopped fresh cilantro leaves
4 or 5 basil leaves, torn
3 tablespoons grated Parmesan
1/2 cup extra-virgin olive oil
1 tsp. salt
1 tsp. freshly ground pepper

Method: Preheat oven to 350 degrees.  Place peppers on a baking sheet and roast for 40-45 minutes, until skin is blistered and starting to brown.  Remove from oven and cool completely.  Remove skins, stems, and seeds; then cut into strips.  In a food processor or blender, add the peppers and remaining ingredients except olive oil, and process until combined.  With the motor running, add the oil and process until emulsified and season with salt and pepper, to taste.  

BreakfastSavanna Givens