Fix Approved Eggs Benedict

I have been browsing for some healthy recipes for the holidays and came across this recipe on Pinterest. It is a perfect Thanksgiving brunch idea and the best part is that it is guilt free and 21 Day Fix approved.

This recipe will serve approximately 4 servings 

(one serving = 1/2 an english muffin)

Ingredients:

4 Fresh eggs

2 English muffins

4 Slices of prosciutto 

Sauce:

1 Cup plain non-fat Greek yogurt

6 Egg Yokes

2 Tsp lemon juice

2 Tsp mustard

Dash of Salt/Pepper

2 Tsp Minced Parsley

Directions: 

For the Sauce:

1. In a double broiler (or a pot of water with a glass bowl set on top) bring water to a simmer.

2. Whisk in the Greek yogurt, lemon juice, and egg whites. 

3. Let it cook for about 10 - 15 minutes making sure it doesn't get too hard or the egg will start to crust around the edges. Stirring every few minutes - it will get thin then thicken right up

4. Once the time is up and it has thickened whisk in mustard, half the parsley, salt/pepper.

5. Take off of double broiler and set aside - stirring it occasionally until ready to serve

Muffin & Prosciutto:

1. I like to cook mine in a cast iron skillet, but you can pop the english muffin in the toaster oven. Lightly toast it - nothing is worse than and English muffin you can't cut in to.

2. If not cooking the prosciutto on the stove, you can pop it on a piece of paper towel and microwave it for 15-20 seconds

Egg Poaching:

1. Bring a pot of water to almost a boil. Where there are tiny bubbles at the bottom. If you have a thermometer then bring it to 190º

2. Crack eggs into a bowl two at a time.

3. Getting the bowl as close to the water as possible, carefully slide them into the pot of water one at a time.

4. Once all eggs are in the pot, cover it, turn off the heat.

5. Let it sit for 3:30-4 minutes. Once the egg white has set and is not longer translucent - use a slotted spoon and spoon out onto the English muffin and prosciutto.

6. Top with sauce and remaining parsley!

Enjoy!