Every time we go out to breakfast, my boyfriend grapples with a deep, emotional decision: sweet or savory?
It’s an age old breakfast dilemma. While this versatility in flavor palettes is part of what makes breakfast so amazing, it can also make for some serious decision-making struggles.
A committed sweet tooth, I can usually avoid this mental agony. Sure, an egg skillet or breakfast burrito may catch my eye. But ultimately, I always go straight for the sweet stuff—towers of pancakes, massive Belgian waffles, or stuffed French toast. As long as I can drench it in maple syrup, I’m there. Sure, there’s plenty of variety out there when it comes to breakfast dishes. But am I really going to pass up the opportunity to start my day with a meal that is totally acceptable to top with whipped cream? Not a chance.
The only thing that’s ever come between me and a giant plate of fluffy, sugary breakfast goodness? Eggs Benedict.
My mother never starts the day without whipping up some eggs. And while I grew up on a rotation of fried, scrambled, hard- and soft-boiled, poached eggs never made the menu. Add to that my commitment to my sweet tooth, and you won’t be surprised to learn I was in college before I ever tried Eggs Benedict. And boy were they worth the wait.
Unfortunately, poached eggs are notoriously difficult to make (but more on this misconception later). Whether scrambled, sunny-side up, or hard boiled, eggs are a simple, wholesome, can’t-go-wrong breakfast staple. Meanwhile, Eggs Benedict is that one super extra friend who always shows up way overdressed and makes everything complicated. But we love that friend for a reason.
Fortunately, this tomato, ham, and poached egg English muffin is an easier, healthier version of Eggs Benedict, minus the Hollandaise sauce. Quick, easy, and light, this twist on Eggs Benedict makes the brunch date classic a weekday morning reality.
For a start, we need to set the record straight about poached eggs. Like I said, they have a notorious reputation for being difficult to make, a culinary feat reserved for only the most accomplished chefs. Fortunately, this is all hype, so don’t let it psych you out. Check out this article for step by step instructions and a video on how to make perfect poached eggs. I promise anyone can do it.
Once you’ve got your eggs poached, this recipe keeps things light with whole grain English muffins and low sodium ham. This recipe also layers this poached egg English muffin with a thick slice of tomato for some extra freshness.
This healthy twist on Eggs Benedict makes the formerly brunch-only dish light, easy, and accessible enough for a weekday breakfast. Enjoy this poached egg English muffin during the week, and save room to indulge your sweet tooth at the breakfast table on the weekend.
For more Eggs Benedict inspired dishes, check out these other easy poached egg recipes:
- Protein Egg and Tomato on Toast
- Arugula, Mushroom, and Tomato Poached Egg Toast
- Poached Eggs with Wilted Spinach on Toast
Yields: 4 servings | Calories: 209 | Total Fat: 11g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 176mg | Sodium: 503mg | Carbohydrates: 16g | Fiber: 3g | Sugar: 4g | Protein: 13g | SmartPoints (Freestyle): 6
- 3 teaspoons olive oil
- 1 tomato, cut into 4 thick circle slices
- 4 slices low-sodium ham
- 2 whole wheat English muffins, cut in half
- 4 eggs, poached
- 1/4 teaspoon coarse ground black pepper
- Heat 2 teaspoons of the olive oil in a skillet on medium heat. Once hot add the tomatoes and the ham and cook until ham is golden brown on each side and tomatoes are slightly soft.
- Place the ham on the English muffin and top with a tomato. Place the poached egg on top. Drizzle with the remaining teaspoon of olive oil and sprinkle with the coarse ground black pepper. Enjoy!
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