Vegetarian Eggs Benedict
6/16/17
WRITTEN BY: Karin Hehenberger

This hearty vegetarian dish will provide you with ample protein and carbohydrates to help you make it through the morning. If you’re not sensitive to dairy, you can also add mozzarella cheese as a topping.

INGREDIENTS

2 tablespoons extra virgin olive oil

1 zucchini (courgette), diced

1 tomato, diced

1 cup (160 g) frozen chopped spinach

¼ cup (25 g) pitted black olives, sliced

½ teaspoon dried rosemary

4 eggs

2 gluten-free English muffins; split in half

Salt and freshly ground black pepper

PREPARATION

  • Heat the oil in a sauté pan over medium heat. Add the zucchini (courgette), tomato, spinach, olives, and rosemary, lightly season with salt and pepper and sauté for about 5 minutes until the zucchini and tomato are softened and the spinach is heated through.
  • Meanwhile, poach the eggs. Fill a skillet (frying pan) with water and bring the water to a low boil. Break the eggs directly into the simmering water and cook for about 4 minutes until the yolk is as you desire.
  • While the eggs are poaching, toast the muffins in a toaster.
  • To assemble, place two muffin halves on each plate and top each muffin half with some sautéed vegetables and a poached egg.

Serves 2

Per serving: 489 kcals, 27.7 g fat (1.2 g saturates), 30.3 g carbohydrate (6.9 g sugars), 25.1 g protein, 7.4 g fiber, 2.2 g salt

Karin Hehenberger

Dr. Karin Hehenberger is an experienced life sciences executive, who has dedicated her career to applying medical science to impacting people living with chronic disease. She founded and launched Lyfebulb in January of 2014, after close to 20 years of experience in the healthcare industry. She obtained her M.D. and Ph.D. degrees from the Karolinska Institute in Stockholm, Sweden, and her post-doctoral work as a JDRF fellow at the Joslin Diabetes Center at Harvard Medical School. She's also author of The Everything You Need to Know About Diabetes Cookbook.