A simplified version of the classic eggs Benedict — perfect for a no-fuss breakfast or brunch! This recipe delivers all the comforting flavours of the traditional dish, in a more nutritious and easy-to-make format. For a complete brunch, serve it with a bowl of fresh fruit salad.
Preparation
10
min
Cooking
35
min
Portion
4
Ingredients
- 4 whole wheat English muffins
- 4 large eggs
- 80 ml (⅓ cup) liquid egg whites
- 125 ml (½ cup) 2% milk
- 1 ml (¼ tsp) garlic powder (or onion powder)
- 1 pinch of salt
- Pepper, to taste
- 4 slices of ham, chopped
- 150 g frozen spinach, thawed and drained (or 1 ½ cups fresh spinach)
Hollandaise Sauce
- 125 ml (½ cup) 2% cottage cheese
- 45 ml (3 tbsp) melted unsalted butter
- 15 ml (1 tbsp) fresh lemon juice
- 7.5 ml (½ tbsp) nutritional yeast
- 5 ml (1 tsp) Dijon mustard
Preparation
- Preheat the oven to 180°C (350°F).
- Split the English muffins in half and place them on a baking sheet. Bake for 5 to 10 minutes or until lightly toasted.
- In a medium bowl, whisk together the eggs, egg whites, milk, garlic powder, salt, and pepper.
- Cut the toasted muffins into quarters and place them in a lightly greased rectangular baking dish.
- Add the chopped ham and spinach.
- Pour the egg mixture evenly over the entire dish.
- Bake for 30 minutes or until the eggs are fully set.
- Meanwhile, prepare the hollandaise sauce: using a blender, combine the cottage cheese, melted butter, lemon juice, nutritional yeast, and Dijon mustard. Blend until smooth.
- Serve the casserole hot, topped with the hollandaise sauce.
Notes
Storage tip: Keeps for 5 days in the fridge or up to 3 months in the freezer in an airtight container.
Registered Dietitian Nutritionist in Quebec City
