Delicious Eggs Benny!

Who is ready to try a new, delicious Egg Benny!!! ..... Better yet, who isn't!

Ingredients:

1 tsp . olive oil

4 oz . sliced mushrooms

4 oz . asparagus tips (1-inch pieces) (about 1 cup)

2 cups water

2 tsp . fresh lemon juice (or white vinegar)

4 large eggs

2 whole grain English muffins , split, toasted

¼ cup Healthy Hollandaise Sauce

1 tsp . finely chopped parsley (for garnish; optional)

Instructions:

Heat oil in large nonstick skillet over medium-high heat.

Add mushrooms; cook, stirring frequently, for 5 to 6 minutes or until mushrooms release liquid.

Add asparagus; cook, stirring frequently, for 4 to 5 minutes, or until tender-crisp. Remove from heat. Set aside.

Place water in medium saucepan and bring to a boil over medium-high heat. Add lemon juice; reduce heat to maintain a gentle boil.

Break two eggs into a small bowl. Hold bowl close to the water’s surface and slip the eggs, one by one, into the water. Cook until whites are completely set and yolks begin to thicken, about 5 minutes. Gently lift eggs out of water; keep warm. Repeat, cooking two eggs at a time.

Place English muffins on a serving plate. Evenly top each muffin half with mushroom mixture, an egg, and Hollandaise Sauce. Garnish with parsley if desired; serve immediately.

Veg Eggs Benedict Recipe Variations (for two servings):

Avocado – Add ¼ avocado. Add ½ blue container equivalent for each serving

Roasted Red Bell Pepper – Substitute ½ cup roasted red bell pepper for mushrooms or asparagus

Spinach – Substitute 3 cups raw spinach for mushrooms or asparagus

Tomato – Substitute 6 slices of tomato for mushrooms or asparagus

Portobello Mushroom – Substitute 2 grilled portobello mushrooms for the English muffin. Add ½ green container equivalent and eliminate 1 yellow per serving.

For those of you following my nutrition plan: 1 Green 1 Red 2 Yellows 1 Orange

Teambeachbodyblog.com