Eggs Benedict is one of my favorite things to have for breakfast but it’s generally considered to be one of the least healthy. This version substitutes the back bacon with spinach and mushrooms to boost the nutrition. I have included a quick recipe for hollandaise sauce, but the store bought variety works just as well.

• Ingredients
• 8 eggs
• 1/2 cup vinegar
• 4 whole wheat English muffins, halved
• 1 tbsp. butter
• 2 cups spinach, chopped
• 1 cup mushrooms, sliced
• 1 tsp dried basil

• Hollandaise Sauce
• 3 egg yolks
• 1/4 teaspoon of Dijon mustard
• 1 tablespoon lemon juice
• 1/2 cup salted butter

Directions:

Place muffin halves in a toaster and once crispy, set aside. Heat butter in a large skillet and sauté mushrooms and spinach for 5 minutes until mushrooms are browned and the spinach is softened. Place a few spoonfuls of the veggies on each muffin half and keep warm. Meanwhile, bring a large pan of water to a boil. Add the vinegar to the water (this will help firm up the egg whites and keep them from dispersing in the pan) When the water is steamy, turn the heat down to medium and gently crack the eggs, side by side, into the pan. Don’t worry if they overlap a little as you can separate them as they are removed from the water. Cook for 5-10 minutes depending on how soft you want the yokes to be. While the eggs are cooking, you can prepare the hollandaise sauce. Place the egg yolks, mustard and lemon juice into a small bowl and whisk until smooth. In a small pot, melt the butter until bubbly. Add the egg mixture to the butter and whisk vigorously over a low heat until creamy. Keep warm. Once the eggs are poached in the water, use a slotted spoon to remove each one and place it on top of the english muffins and veggies. Spoon hollandaise over top and serve with a sprinkle of basil.