Guilt Free Eggs Benefit

Elevate your brunch game with this wholesome, flavor-packed recipe for Guilt Free Eggs Benefit. Built on a base of roasted sweet potato slices, this lighter take on the classic eggs benedict swaps out the traditional hollandaise for a creamy, tangy avocado yogurt sauce made with Greek yogurt, fresh parsley, and a hint of garlic and lemon. Perfectly poached eggs crown layers of sautéed baby spinach, creating a nutrient-dense dish that’s as satisfying as it is guilt-free. With only 15 minutes of prep time and no refined carbs, it’s the ultimate healthy indulgence to fuel your day. Serve with a dash of hot sauce for a spicy twist or garnish with extra parsley for a pop of freshness. Whether you're meal-prepping or hosting brunch, this easy-to-assemble recipe is guaranteed to impress!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 large Sweet potato
• 1 medium Avocado
• 3 tablespoons Greek yogurt
• 1 tablespoon Lemon juice
• 0.5 teaspoons Garlic powder
• 0.25 teaspoons Salt
• 1 teaspoon Fresh parsley
• 4 large Eggs
• 2 tablespoons White vinegar
• 2 cups Baby spinach
• 1 teaspoon Olive oil
• 0.25 teaspoons Ground black pepper
• None Hot sauce (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Wash the sweet potato and slice it into 1/2-inch thick rounds. Lightly coat the slices with olive oil, then place them on a baking sheet. Roast for 15-20 minutes, flipping halfway through until golden and tender.

Step 2

While the sweet potatoes roast, prepare the avocado yogurt sauce. In a small bowl, mash the avocado until smooth. Mix in the Greek yogurt, lemon juice, garlic powder, salt, and fresh parsley. Taste and adjust seasoning if necessary. Set aside.

Step 3

Bring a medium pot of water to a gentle simmer. Add the white vinegar to the water. Crack each egg into a small bowl or ramekin. Gently slide the eggs one at a time into the simmering water. Poach the eggs for approximately 3-4 minutes, until the whites are fully set but the yolks remain runny. Use a slotted spoon to remove the eggs and place them on a paper towel to drain.

Step 4

In a small skillet, heat a teaspoon of olive oil over medium heat. Sauté the baby spinach until just wilted, about 2-3 minutes. Season with a pinch of salt and pepper.

Step 5

To assemble, place two roasted sweet potato slices on each plate as the base. Add a layer of sautéed spinach on top of the sweet potato rounds. Carefully place a poached egg on top of the spinach layer, then drizzle with the avocado yogurt sauce.

Step 6

Optionally, sprinkle with additional parsley and a dash of hot sauce for an extra kick. Serve immediately and enjoy your guilt-free Eggs Benefit!

Nutrition Facts

Serving size	698.7 grams (698.7g)

Amount per serving	% Daily Value*
Calories	912

Total Fat 63.10g	81%
Saturated Fat 13.80g	69%
Polyunsaturated Fat 6.40g
Cholesterol 751mg	250%
Sodium 1285mg	56%
Total Carbohydrate 51.00g	19%
Dietary Fiber 16.20g	58%
Total Sugars 13.20g
Protein 35.30g	71%

Vitamin D 164IU	820%
Calcium 276mg	21%
Iron 8mg	44%
Potassium 1511mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.2%

Protein: 15.5%

Carbs: 22.3%