Name: Mushroom-Spinach Eggs Benedict
Prep time: 20 min
Total time: 20 min
Ingredients: 3 tablespoons light sour cream; 2 teaspoons fat-free milk; 1 teaspoon Dijon mustard; 1 teaspoon olive oil; 1.5 cups sliced fresh button mushrooms; 2 tablespoons finely chopped shallot; 4 cups packaged fresh baby spinach; 2 eggs; 1 whole-wheat English muffin, split; Freshly ground pepper; Ground nutmeg; 1 sprig Fresh thyme sprigs

Mushroom-Spinach Eggs Benedict

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You can feel good about eating this make-at-home version of eggs Benedict. We've replaced the ham with wilted spinach and golden brown sautéed mushrooms, and lightened up the sauce by using light sour cream and fat-free milk.

EatingWell Test Kitchen

Updated on December 2, 2018

Prep Time:

20 mins

Total Time:

20 mins

Servings:

Yield:

2 servings

Nutrition Profile:

Low-Calorie High Fiber Vegetarian High Calcium Soy-Free Bone Health Healthy Aging Healthy Immunity

Jump to Nutrition Facts

Ingredients

3 tablespoons light sour cream
2 teaspoons fat-free milk
1 teaspoon Dijon mustard
1 teaspoon olive oil
1 ½ cups sliced fresh button mushrooms
2 tablespoons finely chopped shallot
4 cups packaged fresh baby spinach
2 eggs
1 whole-wheat English muffin, split
Freshly ground pepper
Ground nutmeg
1 sprig Fresh thyme sprigs

Directions

For sauce, stir together sour cream, milk, and mustard in a small bowl; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and shallot. Cook for 4 minutes or until mushrooms are golden brown, stirring frequently. Stir in spinach until it just starts to wilt. Set aside.
Fill a medium nonstick skillet halfway 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 small dish. Carefully slide egg into simmering water, holding the lip of the dish as close to the water as possible. Repeat with the remaining egg, allowing each egg an equal amount of space. Simmer, uncovered, for 3 to 5 minutes or until egg whites are completely set and yolks being to thicken but are not hard. Remove eggs from skillet with a slotted spoon.
Meanwhile, toast the two muffin halves in a toaster. Place each half on a serving plate. Top evenly with mushroom mixture; place eggs on top of mushroom mixture. Spoon sauce over eggs. Sprinkle with freshly ground pepper and nutmeg. If desired, garnish with thyme sprigs.

Nutrition Facts (per serving)

235	Calories
10g	Fat
23g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 235
% Daily Value *
Total Carbohydrate 23g	9%
Dietary Fiber 6g	20%
Total Sugars 5g
Protein 15g	30%
Total Fat 10g	13%
Saturated Fat 3g	16%
Cholesterol 218mg	73%
Vitamin A 7768IU	155%
Vitamin C 35mg	38%
Folate 57mcg	14%
Sodium 390mg	17%
Calcium 259mg	20%
Iron 6mg	33%
Magnesium 41mg	10%
Potassium 447mg	10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.