Ingredients
- 2 tbsp Extra-virgin olive oil plus 1 to 2 teaspoons for cooking the eggs
- 1 tbsp Fresh cilantro minced very fine
- 2 tbsp Fresh parsley minced very fine
- drop Lemon juice to taste
Eggs
- 1 tbsp Extra-virgin olive oil
- 8 Eggs
- 4 English muffin halved and toasted (use half per portion if desired)
- 4 tsp Butter
- Sriracha sauce light drizzling
- 1.5 cups Grapes (Check the Fruit guide to substitute seasonal fruits)
Instructions
- For the sauce: Process the ingredients in a blender or food processor for best results or use a knife to mince very fine (if the herbs aren't chopped fine enough the sauce will just be oily). Add lemon a little at a time just to give a hint of lemon. Season with salt and pepper. Set aside.
- Heat a nonstick pan over medium low heat. Once hot, add the oil. Crack the eggs into the pan. Cook until the whites are firm. Add 1 to 2 tablespoons of water and cover with a lid to help firm the whites up if desired. Season with salt and pepper.
- Lightly toast and butter the engilsh muffins.
- Place eggs on the English muffins, drizzle with herb sauce and lightly drizzle with sriracha. Serve with grapes.
Nutrition
Calories: 428kcal | Carbohydrates: 37g | Protein: 16g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 338mg | Sodium: 428mg | Potassium: 317mg | Fiber: 2g | Sugar: 9g | Vitamin A: 813IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 2mg
Sriracha Benedict
Ingredients
- 2 tbsp Extra-virgin olive oil plus 1 to 2 teaspoons for cooking the eggs
- 1 tbsp Fresh cilantro minced very fine
- 2 tbsp Fresh parsley minced very fine
- drop Lemon juice to taste
Eggs
- 1 tbsp Extra-virgin olive oil
- 8 Eggs
- 4 English muffin halved and toasted (use half per portion if desired)
- 4 tsp Butter
- Sriracha sauce light drizzling
- 1.5 cups Grapes (Check the Fruit guide to substitute seasonal fruits)
Instructions
- For the sauce: Process the ingredients in a blender or food processor for best results or use a knife to mince very fine (if the herbs aren't chopped fine enough the sauce will just be oily). Add lemon a little at a time just to give a hint of lemon. Season with salt and pepper. Set aside.
- Heat a nonstick pan over medium low heat. Once hot, add the oil. Crack the eggs into the pan. Cook until the whites are firm. Add 1 to 2 tablespoons of water and cover with a lid to help firm the whites up if desired. Season with salt and pepper.
- Lightly toast and butter the engilsh muffins.
- Place eggs on the English muffins, drizzle with herb sauce and lightly drizzle with sriracha. Serve with grapes.
Nutrition
Calories: 428kcalCarbohydrates: 37gProtein: 16gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 338mgSodium: 428mgPotassium: 317mgFiber: 2gSugar: 9gVitamin A: 813IUVitamin C: 5mgCalcium: 89mgIron: 2mg
Tried this recipe?Let us know how it was!