Monday, August 6, 2012

Mushroom-Spinach Eggs Benedict

I signed up for a subscription to Fitness Magazine (free for joining the health challenge at work), and just like I do with Clean Eating Magazine, I only look at the recipes. When I saw this recipe for eggs benedict I knew I had to try it (mainly because I need more practice poaching eggs, and I know Nick has an obsession with English Muffins. Seriously. He's obsessed).

Sadly for Nick (and for my blog photos) I realized I had accidentally purchased sandwich thins instead of English Muffins. How do you make such a mistake? I'm really not sure. It seems crazy. Either way, it didn't ruin the taste!

Mushroom-Spinach Eggs Benedict
(Modified from a Fitness Magazine recipe)
(Serves 2)


3 T plain Greek yogurt
2 t almond milk (or skim milk)
1 t dijon mustard
1 t garlic olive oil
1.5 cups button mushrooms, sliced **
4 cups baby spinach
Pinch of ground nutmeg
2 eggs
2 Whole Wheat English muffins (or sandwich thins) **
Pinch of salt and black pepper
Fresh thyme sprigs (optional)

**If following a low FODMAPs diet, watch your intake of mushrooms and wheat.  Some people can handle more than others.**


1. In a small bowl, stir together Greek yogurt, milk and mustard.

2. In a large nonstick skillet, heat oil over medium-high heat. Add mushrooms. Cook 4 minutes, or until mushrooms are golden brown, stirring frequently. Stir in spinach and nutmeg and cook until spinach just starts to wilt; set aside.

3. Fill medium nonstick skillet halfway with water. Bring water to a boil; reduce heat to a simmer. Break one egg into a small bowl. Carefully slide egg into simmering water, holding lip of bowl close to the water. Repeat with the remaining egg. Simmer, uncovered, 3 to 5 minutes or until whites are set and yolks begin to thicken. Remove eggs from skillet with a slotted spoon.

4. While eggs simmer, toast muffins/bread. Top one half of each muffin with half sauce, the mushroom and spinach mixture, and 1-poached egg (in that order). Sprinkle with pepper. Garnish with thyme if you wish.

A successful poached egg is one that you cut into and it gently, slowly flows with delicious, succulent yolk. That yolk creates the the perfect "dip" for the other components of the sandwich.

Nick devoured two of these, and I was content with one (but I won't lie, if I had the metabolism of a guy, I would have had two too!).

Estimated Nutrition Facts
(Serving Size: 1 sandwich)

QUESTION: When was the last time you poached an egg?? Do you like runny yolks, or do you prefer them to be solid? How about this one....what's your favorite breakfast item to order off a restaurant menu?! Mine is definitely pancakes or a veggie omelet.

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  1. wow- looks very healthy and yummy! I have been wanting to make eggs benedict and keep forgetting the english muffins at the store! :) I don't love runny yolks, but they are definitely growing on me! P.S. fyi- I am hosting a NatureBox giveaway if you are interested!

  2. This looks SO good! I'm a big poached eggs fan. I bought poaching pan last year, and my mom laughed at me because apparently it's so easy to do without a special pan (yeah, but my poached eggs have a perfect shape! if that matters!).
    I haven't had one in a couple months, but I pinned this, and am going to make it tomorrow on coconut flour flatbread! Thanks for sharing :-)

  3. I love this spin on the sauce! I'm such a fan of eggs benedict. I want it for breakfast now. =)

    I poached my first egg in the last few months, actually. I can't believe I'd never done it good!

  4. I am soo bad at poaching eggs, and whenever I try to fry one I break the yolk.
    Btw - I made your tuna burgers the other night and they were unreal! I had to change the composition a little to get mine to stick together - added more bread crumbs and tuna - but they turned out great!

  5. I've never poached an egg but this looks delicious! Unfortunately I have to eat fully cooked eggs right now but I'm drooling! yum!

  6. YUM!!! I REALLY wish I was better at poaching eggs. Mind you, if I practiced a bit and actually paid attention to the time of the egg being in the water, I may have more success. Have a great Wed. Gina.

  7. And there it is! I have been looking for a new, non-sweet breakfast dish. Love the looks of this, will have to give it a try and Pin It on my "Recipes to Try" page!

  8. Confession:
    1) I've never poached an egg because I'm scared too
    2) I've never had eggs benedict
    ....I have a lot of work to do!

  9. YUM!!!! I LOVE IT!!! I love the sauce transformation!!
    Runny yolks all the way! I usually do sunny side up or over easy. I have never poached an egg...until I do this recipe! :)

  10. I am a Benedict fan,and love this version with spinach and mushrooms. Wish I had Nick's metabolism {or my husbands} too!

  11. i love love runny eggs and specially when it's poached. I haven't had one for 4 months for safety reasons, but can't wait to have one! It's the best in the world!!!
    I like how you healthified the benedit egg with greek yogurt, brilliant idea! :)

  12. Missed this, delicious. Also, try the micro poach, I find it life changing. And there's exciting news for you regarding our hail merry giveaway. Yep...