Try a reinvented take on a classic breakfast favorite – eggs Benedict – with this Greek inspired version.
If I had my way, I would eat eggs benedict for breakfast every single day of the week. After joining Weight Watchers I was inspired to reinvent the classic recipe to be more WW friendly. This Greek inspired version of my favorite classic is only 5 SmartPoints on the MyWW Blue plan and is simply delicious.
The recipe features sliced tomato, sautéed spinach, poached eggs and a creamy roasted red pepper sauce topped with a sprinkle of feta cheese.
1 Thomas’ light multigrain english muffin
2 slices of vine ripened tomato
1/2 cup sautéed spinach
2 poached eggs
1/4 ounce crumbled Feta cheese
For the creamy red pepper sauce:
1 roasted red pepper (I used Pastene jarred roasted red peppers in water)
1/4 cup Chobani non-fat Greek yogurt
Salt and pepper…
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