Healthier Eggs Benny
A healthier version of eggs benny made with a simple cashew hollandaise sauce.
Ingredients
- 1⁄2 cup hot water
- 1⁄4 cup cashews
- 2 tbsp lemon juice
- 1 tbsp Lemon Dilly, 3 Onion, or CCB Dip Mix
- 1 tbsp olive oil
- 1⁄2 tsp apple cider vinegar
- 8 eggs
- 4 whole-grain English muffin halves, toasted
- 1 cup mixed greens
- 1 avocado, sliced
Preparation
- Combine all sauce ingredients in a blender and blend until smooth. If a thinner consistency is desired, add 1–2 tbsp of water and continue to blend for an additional 30 seconds.
- Heat the sauce on the stove, in the microwave, or in the oven until warm.
- Fill four Prep Bowls with 1⁄2 cup cold water each. Crack one egg into each bowl. Microwave one at a time, about 1 min, until yolk is gently set. Remove from water and set aside. Repeat.
- To assemble, place 1⁄4 cup mixed greens on each English muffin half. Top with two eggs, drizzle each serving with 1⁄4 cup sauce, and top with avocado slices.
Epicure Products Used
Nutritional Information
Per serving: Calories 360, Fat 26 g (Saturated 6 g, 0 0 g), Cholesterol 45 mg, Sodium 280 mg, Carbohydrate 23 g (Fiber 4 g, Sugars 1 g), Protein 19 g.
Tips
Not a bread fan? Skip the English muffin and serve with half a steamed sweet potato.
Make it vegan: Swap out eggs for tofu slices.
Perfectly Balance Your Plate
Serve with 1 sliced fruit.