vegetarian eggs benedict
Veggie Eggs Benedict
Prep time
Cook time
Total time
Love Eggs Benedict but not crazy about ham? This dish solves that problem by substituting portobello mushrooms for the ham. Delicious!
Serves: 4 to 6
  • 2 Tbsp. white whole wheat flour or almond flour
  • 1 cup milk
  • ¾ cup low fat sharp cheddar cheese
  • ¼ tsp sea salt
  • ½ tsp freshly ground black pepper, divided
  • 2 tsp extra virgin olive oil
  • 6 cups packed baby spinach
  • 3 cups portobello mushrooms
  • 10 egg whites
  • 4 whole grain English muffins, split and toasted
  1. Place flour in a heavy saucepan over medium heat; gradually add milk, stirring with a whisk until blended. Cook for about 6 to 8 minutes or until thickened. Remove from heat, add cheese, salt and ¼ tsp pepper, stirring until melted.
  2. Heat oil in a large nonstick skillet over medium heat. Add and saute spinach, mushrooms and remaining pepper until spinach is wilted and mushrooms are tender, about 5 minutes.
  3. In a separate skillet add 1 tsp extra virgin olive oil and scramble egg whites over medium heat for 3 to 5 minutes. Top English muffin halves evenly with scrambled egg whites and spinach mushroom mixture. Drizzle with cheese sauce. Serve immediately.
Nutrition Information
Serving size: 1 ½ English muffin halves, ¼ cup egg whites, ¼ cup spinach mixture, 2 Tbsp cheese sauce Calories: 270 Fat: 4.5 g Carbohydrates: 36 g Sugar: 10 g Fiber: 7 g Protein: 22 g