Grilled Tuna Eggs Benedict
A classic weekend brunch item updated with a healthy twist and a new look. How? By replacing the calorie-busting hollandaise with a spicy yogurt sauce -- and doubling the protein with the addition of fresh grilled tuna.
Make This Recipe
Ingredients
1/2 tsp + 1/2 Tbsp Carapelli Extra Virgin Olive Oil
4 Tbsp Fage 2% Plain Yogurt
5 dashes Cholula Hot Sauce (or more, if you like things hotter)
2 Thomas' Honey Wheat English Muffins, split and toasted
4 oz fresh tuna fillet
salt and pepper
4 slices Canadian bacon cut into strips
1 bag ready-to-eat fresh spinach
Juice of 1 lemon
1 tsp white vinegar
Preparation
- In a sauté pan, heat 1/2 tsp of the olive oil over high heat. Season all surfaces of the tuna fillet with salt and pepper and cook for 1 minute per side. Remove from the pan and cool in the fridge, then cut into 4 slices.
- In the same pan, heat 1/2 Tbsp of the olive oil and cook the bacon till crispy, then fold in the spinach and cook for about a minute, until wilted.
- In a bowl, mix the yogurt with the hot sauce and lemon juice. Reserve until needed to pour over the eggs.
- Bring a small pot of water to a gentle simmer. Once the water is simmering, add the vinegar and crack the eggs into the pot, cooking to your preference (3 minutes for soft, 6 minutes for hard). Place the spinach/bacon mixture on the toasted muffin, then layer each with 1 slice of tuna and 1 poached egg, and finish with the yogurt sauce.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 500 |
| Fat | 21g (38% calories from fat) |
| Saturated Fat | 20g |
| Cholesterol | 400mg |
| Sodium | 1581mg |
| Carbohydrates | 34g |
| Dietary Fiber | 7g |
| Protein | 46g |