This is a healthier, lighter version of the Eggs Benedict. Although I must admit that the original recipe is delicious, this variation is a good alternative for those of us who cannot eat Canadian bacon and Hollandaise sauce.
For a low-carb version, use “Manna from Heaven” bread by Julian Bakery, La Jolla, CA.
For a gluten-free version, use rice bread.
*This is one of my favorite recipes from the book “The Rosedale Diet” by Ron Rosedale, M.D. and Carol Colman
Ingredients:
(for 2 people) A V B Gf (with rice bread)
- 2 eggs
- 1 ripe avocado
- 2 slices of your favorite bread
- a few drops of apple cider vinegar
For the sauce:
- 3 Tbsp. of low-fat cream cheese
- ½ tsp. chopped fresh rosemary
- 1Tbsp. fresh lemon juice
- 2 tsp. of flaxseed oil
- Salt to taste
- 1 pinch of Cayenne pepper
Mix the sauce ingredients in a small bowl with a fork. Cook the poached eggs: add 2 inches of water to a saucepan, bring it to a boil, then turn down to simmer and add a few drops of apple cider vinegar. Crack one egg at a time in a shallow cup and carefully slip it into the water, getting very close to the surface. Simmer the eggs for five minutes, remove them with a slotted spoon, and drain off the excess water.
Toast the bread.
Cut the avocado in half, remove the pit and slice the avocado while in its skin. Remove the avocado meat slices and place them on the toasted bread. Top each bread and avocado with one poached egg and cover with sauce.