Breakfast

California-Style Eggs Benedict is for Breakfast.

California-Style Eggs Benedict takes several minutes to prepare.

California-Style Eggs Benedict takes 15 minutes to cook.

California-Style Eggs Benedict makes 2 servings.

The ingredients for California-Style Eggs Benedict are:

1/4 ripe avocado
1/4 cup reduced-fat sour cream
1 to 3 tablespoons fat-free milk
1/4 tsp. lime juice
1 whole wheat English muffin, split
2 large eggs
1 cup loosely packed baby spinach

Here is how you make California-Style Eggs Benedict:

1. Mash the avocado with a fork in a small bowl. Add the sour cream, 1 tablespoon of the milk, and the lime juice. Mash until smooth, adding up to 2 tablespoons milk until the mixture is creamy. Set aside.2. Fill a medium saucepan with about 2" of water. Place over high heat and bring to a boil. Meanwhile, toast the muffin.3. Crack the eggs into a small bowl one at a time. Slowly pour into the boiling water. Spoon some hot water over each yolk. Reduce the heat to medium and simmer for 2 to 3 minutes, or until the egg yolks are cooked to the desired consistency. With a slotted spoon, remove the eggs from the water and place on a towel-lined plate to absorb excess water.4. Place a muffin half on each of 2 plates. Top each half with half of the spinach and 1 egg. Pour the reserved avocado cream on top.Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user MUSICMOMOF2.

The nutritional information for California-Style Eggs Benedict is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 227.4

• Total Fat: 11.3 g
• Cholesterol: 195.5 mg
• Sodium: 246.2 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 2.8 g
• Protein: 11.6 g