Eggs Benedict with Avocado Cream

Eggs Benedict with Avocado Cream

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From: Diabetic Living Magazine

Eggs Benedict isn't just a meal reserved for eating out—this quick-and-easy version can be made at home and is sure to impress overnight guests. Instead of high-fat Hollandaise, our version is topped with a healthier sauce, made with creamy avocado, Greek yogurt and fresh cilantro. Best of all, it's ready in under 20 minutes!

Ingredients 4 servings

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Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Avocado Cream
  • 1 small ripe avocado, halved, seeded and peeled
  • ¼ cup fat-free plain Greek yogurt
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • ⅛ teaspoon salt
  • ¼ teaspoon bottled hot pepper sauce (optional)
  • Eggs Benedict
  • 4 large eggs
  • 2 whole-wheat English muffins, split and toasted
  • 4 slices tomato
  • 2 slices bacon, crisp-cooked, drained and crumbled

Preparation

  • Prep

  • Ready In

  1. To prepare Avocado Cream: In a blender or food processor, combine avocado, yogurt, cilantro, lime juice, salt and, if desired, hot pepper sauce. Set aside.
  2. To prepare Eggs Benedict: Half fill a nonstick skillet with water. Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Holding the lip of the cup as close to the water as possible, carefully slide the egg into the simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space.
  3. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large pan of warm water to keep them warm.
  4. To serve, place a freshly toasted muffin half on each of four serving plates. Top each with a tomato slice. Top each tomato slice with an egg and spoon reserved Avocado Cream over the eggs. Sprinkle evenly with bacon.
  • To make ahead: To make the Avocado Cream ahead of time, prepare the recipe through Step 1, cover and freeze. To serve, thaw at room temperature for 2 hours and stir before serving.

Nutrition information

  • Serving size: 1 egg, 1 muffin half, 1 tomato slice, ½ slice bacon and 2 tablespoons Avocado Cream
  • Per serving: 210 calories; 11 g fat(3 g sat); 4 g fiber; 18 g carbohydrates; 13 g protein; 66 mcg folate; 216 mg cholesterol; 4 g sugars; 608 IU vitamin A; 8 mg vitamin C; 139 mg calcium; 2 mg iron; 400 mg sodium; 334 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1½ medium-fat protein, 1 starch, ½ fat

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