Eggs Benedict with a Twist

Eggs Benedict

A truly classic brunch or breakfast item traditionally made with eggs, Canadian bacon, and English muffins, all smothered with a creamy Hollandaise sauce. There are several theories about the origins of this dish and I have included a link to give you some background information. 

https://www.saudereggs.com/blog/the-history-of-eggs-benedict/

While I enjoy ordering out this decadent dish, I came up with a satisfying alternative with fewer calories.  A side of grapes was added to the plate.

How To Build This Dish 

I started with a toasted English muffin, then added a tomato slice, two avocado slices, and one egg cooked sunny side up. I eliminated one of the English muffins on top and used a low-fat slice of Havarti cheese to substitute for Hollandaise sauce. Mozzarella cheese would be another good substitute. You have options to make one or more servings.

Ingredients:

• English muffins
• Canadian Bacon
• Cheese Havarti or Mozzerella
• Eggs
• Tomato slices (patted dry on a paper towel) 
• Avocado slices

Directions:

• Preheat the oven to 350 degrees. Wrap Canadian bacon in foil and warm for 15 minutes. Keep in foil until ready to use.
• Slice avocados and tomatoes.  
• Have a slice of cheese out. 
• Cook egg sunny side up and toast muffin.

Build your modified Eggs Benedict on a microwave-safe plate

• muffin
• Canadian Bacon
• tomato slice
• avocado 
• egg
• top with a cheese slice
• Microwave the egg sandwich for 20 seconds to melt the cheese