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.
5 mins Cook Time
15 mins Yield: 2 servings
- 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)
- 4 Eggland's Best Eggs
- 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
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.
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