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Healthy Eggs Benedict Recipe

Stacked Eggs Benedict (Recipe)

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Add tomato and avocado to keep your eggs benedict filling, light on calories, and nutrient-rich.

Recipe Calories
Calories 240 calories
Recipe Fat
Fat 24 grams fat
Recipe Prep Time
Prep Time 10 minutes
Recipe Cook Time
Cook Time 20 minutes
Recipe Yield
Yield 6 servings

Ingredients

  • 6 eggs
  • 6 slices whole-grain bread (e.g. Dave’s Killer Bread 21 Whole Grain & Seed, thin sliced)
  • 1 avocado, sliced
  • 2 tomatoes, thickly sliced
  • 6 slices, prosciutto (if desired, can also substitute with another meat of choice, preferably nitrate/nitrite free)
  • 6 asparagus spears, roasted and cut into 3-inch pieces
  • 1/2 cup plain 2% Greek yogurt
  • 1 chipotle packed in adobo sauce, drained and diced

Instructions

  1. The eggs can be poached or baked: To bake the eggs, preheat oven to 350 degrees, spray a muffin pan with non-stick spray and then crack each egg into each individual muffin cup. Bake eggs until they are slightly firm when you jiggle the pan, but soft enough to still have a runny yolk; should take about 15-20 minutes.
  2. Toast the bread and prepare the veggies.
  3. Prepare the Greek yogurt-chipotle sauce by mixing the two ingredients in a small mixing bowl. Spread a tablespoon onto each slice of toast and top with a slice of prosciutto. Layer asparagus, tomato slices and then avocado, and top with the cooked egg. Serve immediately.

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