Baja California Eggs Benedict

Details

This recipe from The Eat-Clean Diet Vegetarian Cookbook puts a California twist on the brunch classic with roasted poblano peppers and creamy avocado slices. It’s light and fresh – and very satisfying!

Ingredients

• 1/3 cup / 80 ml low-fat Greek yogurt
• 1 Tbsp / 15 ml lemon juice
• 1 Tbsp / 15 ml orange juice
• Pinch cayenne, plus more for garnish
• 2 poblano peppers
• Eat-Clean Cooking Spray
• 2 whole eggs + 4 egg whites
• 2 whole wheat English muffins, split
• ½ avocado, pitted, peeled and thinly sliced
• Sea salt and freshly ground black pepper, to taste

Preparation

1. To make “Hollandaise” sauce: In a small bowl, mix together Greek yogurt, lemon juice, orange juice and cayenne. Set aside.
2. Place oven rack six inches from top of oven, and turn on broiler. Place peppers on a baking sheet and broil 3 to 5 minutes or until skin is charred and blistered. Turn peppers and repeat until thoroughly blistered. Transfer peppers to a glass bowl, cover with a plate and let sit for about 5 minutes to steam. Peel away blistered skin, using a paper towel to wipe away any remaining blackened bits. Cut peppers in half. Remove stems and seeds.
3. Fill bottom of an egg poacher with one inch of water and bring to a simmer over medium-high heat. Spray poaching cups with Eat-Clean Cooking Spray, and fill two of the cups with the whole eggs. Divide four egg whites among two remaining cups. Cover and cook whole eggs until whites set and yolks thicken slightly, about 4 minutes. Remove cooked whole eggs, cover and continue cooking egg whites until opaque, another 3 to 4 minutes.
4. Toast English muffins under broiler, and divide them between two plates. Place half a roasted pepper on each muffin half and top with the poached whole eggs and egg whites. Spoon sauce on eggs and top with avocado slices. Season with a pinch of salt and pepper, and sprinkle with a little cayenne.