Eggs Benedict with Avocado Cream
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!
Source: Diabetic Living Magazine
Gallery
Ingredients
Directions
Tips
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 Facts
Serving Size:
1 egg, 1 muffin half, 1 tomato slice, 1/2 slice bacon and 2 tablespoons Avocado Cream Per Serving:
210 calories; protein 12.6g; carbohydrates 17.5g; dietary fiber 4g; sugars 4.3g; fat 10.8g; saturated fat 2.7g; cholesterol 215.9mg; vitamin a iu 608IU; vitamin c 8.2mg; folate 65.9mcg; calcium 139.2mg; iron 2.1mg; magnesium 40.7mg; potassium 334.4mg; sodium 400.2mg.
Exchanges:
1 1/2 medium-fat protein, 1 starch, 1/2 fat