I believe that if your going to combine two meals into one, like brunch, there is a bit of room for indulgence. Eggs Benedict is my go-to brunch favorite. Most Sundays I cook brunch at home. While I love rich and indulgent food, since I’m home I try to keep it healthy. I created this recipe after seeing a Philadelphia cream cheese commercial and craving bruschetta one Sunday morning.
Ingredients:
4 eggs
2 tbs olive oil
1 cup tomatoes (diced)
1/4 cup onions (diced)
1/4 cup light cream cheese
1/4 Fat Free Greek Yogurt
2 tbs chopped basil
2 tbs chopped parsley
4 basil leaves
2 English muffins
4 oz fresh mozzarella (optional)
salt and pepper to taste
makes 4 servings
Directions:
Sauce:
In a skillet on medium heat, heat 1 tbs of olive oil. Add tomatoes and onion, cook until tender. Stir in parsley, basil, cream cheese and yogurt.
Bread:
Toast English muffins.
Eggs:
Beat 4 eggs in a bowl. In a skillet on medium heat, heat 1 tbs of olive oil. Cook eggs on medium heat. (you can also fry the eggs or poach).
Construction:
On a toasted English muffin add 1 tablespoons of sauce. Add one ounce of fresh mozzarella (optional). Add 1/4 cup of eggs. Add 1 basil leaf and top with 1-2 tablespoons of sauce.
Alternatively, you can omit the English muffin.
Enjoy!
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