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  • Home
  • About Us
    • Meet The Team >
      • Dr. Tony Tanzi, PT, DPT, CSCS
      • Dr. Kyle PT, DPT
      • Dr. Matthew PT, DPT
      • Jeffrey Mansfield, PT, MSPT
      • Alana PTA
  • Physical Therapy
    • Back Pain
    • Knee Pain
    • Shoulder Pain
    • Ankle Pain
  • Sports Rehabilitation
  • Join Our Team!
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  • 5 Minute Friday
  • Contact Us

Low-Carb Eggs Benedict

9/22/2016

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​Servings: 4 

Here’s what you need... 

For the Marinade:
  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon minced garlic
  • 1 Tablespoon minced shallot
  • sea salt and black pepper
  • 1 teaspoon dried basil
For the Creamy Mustard Sauce:
  • 2 Tablespoons coconut cream
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 Tablespoon fresh chives, minced
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon black pepper
  • teaspoon water
For the Benedicts:
  • 4 Portobello mushrooms
  • 1 teaspoon white vinegar
  • 4 eggs
  • 1 cup baby spinach
  1. In a medium bowl whisk together the marinade ingredients. Wash the mushrooms and remove the stems. Place the mushrooms in a ziplock bag with the marinade for 30 minutes, flipping halfway through. 
  2. In a medium bowl combine the mustard sauce ingredients. Mix until creamy then store in the fridge.
  3. Preheat the oven to 400 degrees. Lightly grease a rimmed baking sheet with olive oil. Place the marinated mushrooms on the pan and bake for 20 minutes, flipping halfway through. 
  4. In a large saucepan, bring 2 inches of water to a simmer (not a boil!) Add the vinegar. One at a time, crack the eggs into a cup and gently slip into the water. Simmer for 2-3 minutes. Use a slotted spoon to remove the eggs.
  5. Plate each benedict by topping a Portobello with spinach, a poached egg and a dollop of creamy mustard sauce. Enjoy!
Nutritional Analysis: One serving equals: 297 calories, 12g fat, 2g carbohydrate, 172mg sodium, 2g fiber, and 7g protein 
​​Low-Carb Eggs Benedict
Have you ever noticed how most of our favorite breakfast dishes center around a grain+gluten filled item? Breakfast is notoriously a high-carb, low protein meal, which sets you up for a day filled with poor food choices. 

So, rather than go with the high-carb flow, start your day off with this Portobello Eggs Benedict – where a marinated and roasted Portobello mushroom cap is used to replace the English muffin. Think of it as a modern, fitness-friendly version of Eggs Benedict that will keep you on track with your results. Enjoy! 
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    Dr. Tony Tanzi: Physical Therapist, Triathlete, Runner, Performance Coach

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