Eggs benedict is a true brunch gem, what with its runny poached egg yolk soaking into a perfectly toasted English Muffin, all hiding underneath a buttery hollandaise. Unfortunately, as much as we love the dish, most of the time it’s so heavy that you end up feeling lethargic the rest of the day. (In fact, it’s one of these 12 brunch orders worse than a steak dinner.)
That’s where this artichoke benedict recipe comes in. It’s from the Jillian Michaels App, and is a healthier — but just as delicious — version of the brunch-time favorite. (Here are more brunch hacks that dietitians swear by.) It’s only 400 calories per serving, compared to the 1,000+ that’s typically associated with the classic, and has less fat. What’s so different about it? For starters, the poached eggs are placed on a bed of artichoke hearts instead of an English muffin, cutting down the amount of processed calories while adding fiber. (This is how fiber helps you fight fat and lose weight.) Plus, you don’t have to ditch the bacon. And that right there is what makes this recipe — not to mention you won’t spiral into an inevitable food coma — worth it. (Want more healthy brunch ideas? Try these egg recipes.)
- 2 artichoke hearts
- 2 slices organic nitrate-free bacon
- 1 egg white
- 2 eggs
- 1/4 cup ghee, melted
- 1 egg yolk
- ½ tbsp lemon juice
- 1 pinch salt
- 1 pinch paprika
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Deconstruct artichoke and place hearts on the baking sheet. (Be sure to remove all thorns.)
- Brush the artichoke hearts with egg white.
- Slice two pieces of bacon in half. Distribute evenly on top of the artichoke hearts. Bake for 20 minutes.
- While artichokes and bacon are baking, melt ghee in sauce pan. Whisk yolk and lemon juice and add into the pan. Continue to whisk until fluffy and smooth. Set aside.
- In a separate pot, boil water. Then crack two eggs, one at a time, into a ladle and slide into boiling water. Let each boil for 2 minutes and carefully remove.
- To serve, place the poached egg on top of the bacon artichoke hearts. Then pour a tablespoon of hollandaise on top. Sprinkle with a dash of paprika and salt or pepper to taste.