Vegetarian Eggs Benedict




Monday Mornings!!

Can be tough to get started. I for one love Monday’s I shifted my mindset to instead of dread I look forward to it. It’s a new beginning of a week,  a new way to crush those goals we might have made a while ago (last week) and as sometimes life happens we never get to accomplish them right?

So I use Monday’s as my Fresh start.  So this morning I wanted to share with you a recipe to start not only your mindset but your belly as well.  So you will have a full healthy stomach to start your day.  Now I’m not a huge fan of Eggs Benedict. But my family love them, I mean really love them.

SO when I saw this recipe on the Beachbody blog I had to share with you! I think this is a definite keeper to use if your trying to eat healthy and this is actually from a New program 2B Mindset that is having  amazing results and your never hungry.  Give this a try and let me know what you think.  IF your curious or are wanting more info about the program please feel free to message me or drop me your email! I would love to share with you and get you feeling great without sacrificing taste or food.


Vegetarian Eggs Benedict
Prep Time 15 mins
Cook Time 27 mins
Total Time 42 mins
Servings 2 servings, 2 halves each
1 tsp . olive oil
4 oz . sliced mushrooms
4 oz . asparagus tips (1-inch pieces) (about 1 cup)
2 cups water
2 tsp . fresh lemon juice (or white vinegar)
4 large eggs
2 whole grain English muffins , split, toasted
¼ cup Healthy Hollandaise Sauce
1 tsp . finely chopped parsley (for garnish; optional)
Heat oil in large nonstick skillet over medium-high heat.
Add mushrooms; cook, stirring frequently, for 5 to 6 minutes or until mushrooms release liquid.
Add asparagus; cook, stirring frequently, for 4 to 5 minutes, or until tender-crisp. Remove from heat. Set aside.
Place water in medium saucepan and bring to a boil over medium-high heat. Add lemon juice; reduce heat to maintain a gentle boil.
Break two eggs into a small bowl. Hold bowl close to the water’s surface and slip the eggs, one by one, into the water. Cook until whites are completely set and yolks begin to thicken, about 5 minutes. Gently lift eggs out of water; keep warm. Repeat, cooking two eggs at a time.
Place English muffins on a serving plate. Evenly top each muffin half with mushroom mixture, an egg, and Hollandaise Sauce. Garnish with parsley if desired; serve immediately.
Vegetarian Eggs Benedict Recipe Variations (for two servings):
Avocado – Add ¼ avocado. Add ½ blue container equivalent for each serving
Roasted red bell pepper – Substitute ½ cup roasted red bell pepper for mushrooms or asparagus
Spinach – Substitute 3 cups raw spinach for mushrooms or asparagus
Tomato – Substitute 6 slices of tomato for mushrooms or asparagus
Portobello mushroom – Substitute 2 grilled portobello mushrooms for the English muffin. Add ½ green container equivalent and eliminate 1 yellow per serving
Nutritional Information (per serving):
Calories: 425
Total Fat: 20 g
Saturated Fat: 7 g
Cholesterol: 447 mg
Sodium: 454 mg
Carbohydrates: 36 g
Fiber: 8 g
Sugars: 4 g
Protein: 26 g

Portion Fix Containers
1 Green
2 Yellows
1 Red
1 Orange

2B Mindset Plate It!
A great breakfast option. Add veggies or a side salad for lunch.

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