Potato Eggs Benedict

This recipe is featured in our Healthy, Happy Pregnancy Cookbook and is one of our favorites, especially for a weekend breakfast or brunch, pregnant or not. The combination of eggs and potatoes is a natural fit that we can’t get enough of! Try it and let us know what you think in the comments!

    

Potato Eggs Benedict
Print Recipe
This recipe skips the usual English muffin and uses flattened potatoes as the throne for the eggs and sauce. Speaking of sauce, this one is a lightened up yet flavorful and creamy alternative to traditional hollandaise sauce.
Servings Prep Time
2 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 5 minutes
Cook Time
10 minutes
Potato Eggs Benedict
Print Recipe
This recipe skips the usual English muffin and uses flattened potatoes as the throne for the eggs and sauce. Speaking of sauce, this one is a lightened up yet flavorful and creamy alternative to traditional hollandaise sauce.
Servings Prep Time
2 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 5 minutes
Cook Time
10 minutes
Ingredients
Servings:
Instructions
  1. Poke a fork into a potato in three or four places and microwave on high until they begin to soften, about 4 minutes. Flip over and microwave on high until soft all the way through, an additional 3 minutes.
  2. Slice each potato in half lengthwise and allow to cool slightly. Using the bottom of a mug, gently press each potato half to flatten it slightly. Saute the potato halves in the oil over medium-high heat until browned on both sides, about 3 minutes total. Sprinkle lightly with a pinch of salt.
  3. Whisk together the yogurt, mustard, dill, lemon juice, and remaining pinch of salt. Top each potato half with a slice of tomato, a poached egg, and half of the yogurt mixture. Sprinkle with parsley and serve.
Recipe Notes

Nutrition information per serving: Calories: 402, Protein: 20 g, Carbohydrates: 38 g, Fiber: 4 g, Sugar: 5 g, Fat: 19 g, Sat. fat: 5 g, Sodium 287 mg.

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