I have been vegan for the past year, and to jumpstart my diet to get healthy for 2014 I decided to add back in a little bit of the non-vegan foods. The thing I found that I missed the most was eggs. And more than that, I miss all the traditional breakfast foods. I wanted to make a healthy breakfast that looked really yummy so I decided to do what I call a Veggie Eggs Benedict.
A traditional Eggs Benedict consists of an english muffin or some other type of bread, topped with ham or bacon, an egg and hollandaise sauce. For mine, I wasn’t really feeling like eating a heavy breakfast, so I decided to lighten it up by ditching the hollandaise sauce and the meat, and substituting some yummy veggies. I made sure to add avocado, because of all the health benefits it provides. Read more on the wonders of avocado here.
- one jumbo egg
- 1/2 of a panini roll (I use the half baked rolls from Trader Joes)
- 1 wedge of laughing cow creamy swiss light (affiliate link)
- a medium tomato
- 1 oz of avocado
- salt and pepper
- 1 tablespoon of fresh chives
First preheat the oven to 425 degrees to prepare to heat the roll. Then slice the roll in half, and pop it in the oven. I kept checking it while I was cooking the rest of the meal, but it was done right when I was ready to plate the dish! Then take two slices of the tomato, quarter the rest and reserve, you’ll need it later. Then slice your 1 oz of avocado thinly.
I love my eggs sunny side up, so that’s how I cooked it. I misted the pan with an olive oil spritzer (affiliate link). You should invest in one if you don’t have one already, it makes for an even coating of olive oil in the pan, but saves lots of calories because it uses less oil.
When the egg is done, the roll should be ready too. I took it out of the oven, and spread the wedge of cheese on it. It was so easy because the roll was nice and warm, so it melted the cheese and made it easier to spread.
Layer the slices of tomato on top of the cheese.
Place the avocado on top of the tomato slices.
Then top with your egg, and arrange the tomato quarters on the plate.
To finish, dust with salt and pepper and top with fresh chives. This finishes your Veggie Eggs Benedict, which serves as a wonderful low calorie vegetarian option for breakfast. The calorie count for the entire plate is only 267 calories, but serves as nearly a third of the protein you need for the day (28% of your daily value).
If you liked this recipe keep your eyes peeled for more yummy recipes to come! Don’t forget to check my Vegan Breakfast section for more recipes I’ve already done!
Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."