Vegetarian

Egg and Steak 'Benedict' and Fruit Salad takes 5 minutes to prepare.

Egg and Steak 'Benedict' and Fruit Salad takes 6 minutes to cook.

Egg and Steak 'Benedict' and Fruit Salad makes 2 servings.

The ingredients for Egg and Steak 'Benedict' and Fruit Salad are:

2 Eggland's Best Large Eggs
1 Light multigrain english muffin, toasted
2-3 ounce servings of eye of round steak, seared to preferred doneness in non-stick pan
1-1 oz slice reduced fat swiss cheese
1 tbsp light butter substitute
pepper to taste

2 cups fresh fruit salad, no dressing ~150 calories

Here is how you make Egg and Steak 'Benedict' and Fruit Salad:

Heat 2-8" non-stick frying pans on stove to medium-high. You will need a lid for both pans.At the same time, toast english muffin. While toaster is going, break eggs into non-stick pan, add 1 tbsp of water and cover. At the same time, season steak as preferred and begin cooking steak in second non-stick pan. Set timer for 3 minutes.As toaster is done, spread light butter substitute on english muffins and place one on each plate. Place 1 cup drained fruit salad on each plate.When timer goes off, turn over steak and season other side and remove eggs from burner leaving lid on. Set timer for 2 minutes.When timer goes off, put cheese on top of steak, and cover 1 more minute.Stack one egg on top of each steak and cheese. Then move each stack to an english muffin.Voila! 2 servings. 424.4 calories - 16.8 fat - 32.8 Carb - 6.5 g fiber - 37.3 g protein and an outstanding source of tons of vitamins and minerals!Number of Servings: 2Recipe submitted by SparkPeople user JELKANDERS.

The nutritional information for Egg and Steak 'Benedict' and Fruit Salad is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 424.4

• Total Fat: 16.8 g
• Cholesterol: 240.2 mg
• Sodium: 272.6 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 6.5 g
• Protein: 37.3 g