Here's a new twist on a brunch favorite: lighter Eggs Benedict, layered with lean ham, spinach and roasted tomatoes, all smothered in a velvety, sauce.
- Serves: 2
- Prep. time: 20 minutes
- Cook time:
- Total time: Less than 30 Minutes
Syns per serving:
Add 6 Syns if not using Whole-Wheat Bread as a Healthy Extra.
- ½ cup (4oz) fat-free plain yogurt
- ¼ cup beef or vegetable broth or stock
- 1 tbsp very finely chopped chives
- 1 tbsp very finely chopped parsley
- 1 tsp Dijon mustard
- freshly ground black pepper
- 1–2 tsp white wine vinegar
- 4 eggs
- 10 cups (10oz) young leaf or baby spinach
- 1 tsp olive oil
- juice of 1 lemon
- 4 (2oz) slices of whole-wheat bread, toasted
- 8 slices of ham (all visible fat removed)
- vine-roasted plum tomatoes, to serve
- Bring the broth to a boil. Make the sauce by combining the first 7 ingredients in a food processor and blending until smooth. Season with salt and pepper to taste, set aside, and keep warm.
- Bring a large pot of lightly salted water to a boil. Stir in the vinegar, reduce the heat to a very gentle simmer, and carefully break the eggs into the water. Cover the pot and let the eggs poach on very low heat for about 4 minutes. Remove from the heat and carefully transfer the eggs to a large bowl of cold water.
- Meanwhile, place the spinach, olive oil, and lemon juice in a nonstick sauté pan and heat gently until the spinach is just wilted. Season to taste. To serve, place a slice of toasted bread on a plate and top with the ham and spinach. Top each with a poached egg and spoon over the sauce. Serve immediately with vine-roasted plum tomatoes.
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