Potato Eggs Benedict
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 5minutes
Cook Time
10 minutes
Servings Prep Time
2 5minutes
Cook Time
10 minutes
Ingredients
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.