Eggs Benedict

Chef Vikki and Chef Richard go egg to egg to see who can come up with a delicious healthier alternative to Edmiston  Family’s brunch favorite, Eggs Benedict.



Yellow Recipe

Serves 4

Prep time: 10 minutes

Cook time: 20 minutes



For the ham and egg cups:

4 slices gluten free black china rice bread

8 deli slices of low sodium ham

½ teaspoon coconut oil

1 small red pepper, diced small

1 small shallot, diced small

4 eggs

4 bocconcini (small fresh mozzarella balls)

3 sprigs fresh thyme, leaves removed from stem

Freshly cracked black pepper, to taste

Coconut oil cooking spray


For the mock spinach hollandaise:

2 cups fresh spinach

2 egg yolks

1 cup 0% Greek yogurt

2 cloves garlic

2 teaspoons Dijon mustard

1 teaspoon lemon juice

½ teaspoon cumin

½ teaspoon honey

Pinch of black pepper


For garnish:

Chopped chives, to taste


Special equipment:

4 ramekins (3.5 or 3.75-inch in diameter)

1 cookie cutter (3.5 or 3.75-inch and diameter.



Preheat your oven to 350°F.


Prepare the bread base-

Using a round cookie-cutter, cut circles out of 4 slices of gluten free black china rice bread. The rounds of bread should fit inside the bottom of the 4 ramekins. (The crusts can be saved and used for homemade breadcrumbs!)


Prepare the ingredients for the ham and egg cups-

Small dice one small red pepper. Small dice 1 small shallot. Remove the leaves off of three sprigs of fresh thyme. Chop the chives.


Make the vegetable filling-

Add ½ a teaspoon of coconut oil to a small non-stick skillet on medium-high heat. To the skillet add the diced red pepper and shallot. Sauté until the vegetables soften, about 3-4 minutes. Remove from the heat.


Assemble the ham and egg cups-

Spray 4 ramekins with coconut oil cooking spray. Line each ramekin with 2 ham slices (the slices should be overlaid in such a way that they form a “bowl”).

Place a circle of the cut out bread on top of the ham slices in the bottom of the ramekin. Add a quarter of the cooked pepper and shallot mixture on top of the bread. Add one bocconcini ball on top of the veggies. Crack one egg into each ramekin. Evenly top each ramekin with fresh thyme and freshly cracked black pepper.


Bake the ham and egg cups-

Transfer the ramekins onto a baking sheet. Bake the egg cups for 15 minutes, or until the eggs are cooked but still “jiggle” slightly when removed from the oven.

While the eggs are baking, make the mock spinach hollandaise sauce.


Make the mock spinach hollandaise sauce-

To a blender, add: 2 cups of fresh spinach, 2 egg yolks, 1 cup Greek yogurt, 2 cloves of garlic, 2 teaspoons of Dijon mustard, 1 teaspoon of lemon juice, ½ a teaspoon of cumin, ½ a teaspoon honey, and a pinch of fråshly cracked black pepper. Blend until the sauce is smooth.


Heat the mock spinach hollandaise sauce-

Transfer the sauce to a double boiler (a heat-proof bowl placed over a pan of simmering water). Stir for 3-4 minutes until the sauce is hot and thickened.


Assemble the dish-

Carefully remove each of the ham and egg cups from the ramekins and place each on individual plates. Top the ham and egg cups with a generous dollop of the bright green spinach hollandaise. Garnish with freshly chopped chive!


Nutritional information: (per serving)

Per Serving (1/4 of recipe)

Calories:                      329.1

Protein:                        29.6 g

Carbohydrate:              19.3 g

Dietary Fiber:              2.125 g

Total Sugars:               7.36 g

Total Fat:                    15.8 g

Saturated Fat:              6.952 g

Cholesterol:                 365.4 mg

Calcium:                      210.9 mg

Iron:                            3.147 mg

Magnesium:                 52 mg

Potassium:                   358.7 mg

Sodium:                       814.8 mg