Vegetarian Eggs Benedict
Indulge your sweet tooth with these chocolate peppermint muffins made with good-for-you 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)
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.
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