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Eggs Benedict

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.


Eggs Benedict
  • Serves: 2
  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Ready in: 30-60 Minutes
  • Syns per serving:

    Add 6 Syns if not using 100% Wholewheat bread as a Healthy Extra.

  • SP


  • 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
  • Salt
  • 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 each) slices of whole-wheat bread, toasted
  • 8 slices of ham (all visible fat removed)
  • Vine-roasted plum tomatoes


  1. 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.
  2. 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.
  3. 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.

Tip: Add 6 Syns if not using 2oz whole-wheat bread as a Healthy Extra 'b' choice.

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