Mediterranean Eggs Benny Recipe | Clean Breakfast Recipes - Clean Eating Magazine

Mediterranean Eggs Benny

You can use any type of mozzarella on these eggs Benny – fresh, hard or a smoked variety. Or you can skip the dairy and use a soft nut cheese.
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Mediterranean Eggs Benny

Mediterranean Eggs Benny

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 1/4 cup olive oil, divided
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 cup finely chopped Roma tomatoes
  • 1 tbsp unsalted tomato paste
  • 1/2 cup low-sodium vegetable broth
  • 1/8 tsp each sea salt and ground black pepper
  • 1/2 cup chopped fresh basil, divided
  • 6 whole-grain ciabatta rolls, halved
  • 12 1-oz slices mozzarella cheese (fresh mozzarella sliced and patted dry, or hard variety)
  • 2 cups baby spinach
  • 1 tbsp white vinegar
  • 12 large eggs

Preparation

1. Preheat oven to 425°F.

2. Prepare sauce: In a medium saucepan on medium, heat 2 tbsp oil. Add onion and garlic and sauté for 3 minutes, until softened. Add tomatoes and tomato paste; sauté for 1 minute. Add broth and simmer for 4 to 5 minutes. Season with salt and pepper. Stir in ¼ cup basil. Cover and set aside.

3. Brush remaining 2 tbsp oil onto ciabatta halves. Place on a large baking sheet and bake 8 to 10 minutes, until golden. Top bread with cheese and bake 5 minutes more. (If using fresh cheese, you can simply heat lightly or skip this step.) Divide spinach and remaining ¼ cup basil evenly among toasts.

4. Meanwhile, fill a large deep saucepan with 3 inches water and bring to a boil; add vinegar. Reduce heat to medium-low to a gentle simmer. Working in batches, slip eggs into simmering water and cook for 3 to 4 minutes, or until desired doneness. Remove eggs with a slotted spoon and transfer to a paper towel–lined plate. Place 2 ciabatta halves on each plate. Top each half with 1 poached egg. Spoon sauce over eggs.

Nutrition Information

  • Serving Size: 2 topped ciabatta halves
  • Calories: 555
  • Carbohydrate Content: 30 g
  • Cholesterol Content: 386 mg
  • Fat Content: 36 g
  • Fiber Content: 5 g
  • Protein Content: 31 g
  • Sodium Content: 551 mg
  • Sugar Content: 3 g
  • Monounsaturated Fat Content: 10 g
  • Polyunsaturated Fat Content: 3 g