Hungry Girl: Make My Healthy and Delicious Mushroom Benedict for Mother’s Day Brunch

04/25/2016 at 05:08 PM ET

Hungry Girl
Courtesy Lisa Lillien

Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of eleven books, six of which debuted at number one on the New York Times Best Sellers list. Read her PEOPLE.com blog every Monday for slimmed-down celebrity recipes and more.

Instead of taking your mom out for a Mother’s Day brunch, DIY with this healthy spin on a classic! For my take on eggs Benedict, I swap out the carb-y, English muffin bottom for a yummy portabella mushroom cap. And my light version of Hollandaise is made with Greek yogurt for less fat and more protein. The result is a meal so virtuous, you might want to have it every weekend. (Sorry, Mom, but you’re gonna have to make it yourself the rest of the year.)

RELATED: Hungry Girl: Make My Fresh and Fruity Salsa for Cinco de Mayo

‘Til next time… Chew the right thing!

Hungry Girl’s Portabella Benedict
Serves: 1

1 large portabella mushroom cap (stem removed)
1 tbsp. fat-free plain Greek yogurt
1 tsp. Dijon mustard
1 tsp. light whipped butter or light buttery spread
1 drop lemon juice
1 cup spinach leaves
¼ cup chopped tomatoes
⅛ tsp. garlic powder
⅛ tsp. salt and black pepper
1 tsp. white vinegar
1 large egg

RELATED: Hungry Girl: How to Lighten Up a Peanut Butter & Jelly Sandwich

1. Preheat oven to 400°F. Spray a baking sheet with nonstick spray. Place mushroom cap on the baking sheet, rounded side down. Bake until slightly tender, about 8 minutes.

2. Meanwhile, make the sauce: In a small microwave-safe bowl, combine yogurt, mustard, butter, and lemon juice. Mix until uniform.

3. In a medium microwave-safe bowl, microwave spinach leaves for 45 seconds, or until wilted. Blot away excess moisture. Add tomatoes, garlic powder, salt, and pepper. Microwave for 30 seconds, or until hot. Remove sheet from oven. Blot away excess moisture from mushroom cap. Fill mushroom cap with spinach-tomato mixture.

4. Fill a medium pot with 2 inches of water. Add vinegar, and bring to a boil. Once boiling, lower temperature until a steady simmer is reached.Crack egg into a small shallow bowl. Give simmering water a stir, and gently add egg. Cook until egg white is mostly opaque, 3 – 5 minutes (3 for a runnier egg, 5 for a very firm one). Using a slotted spoon, carefully transfer egg to a layer of paper towels. Once excess water has been absorbed, transfer egg to the mushroom cap.

5. Microwave sauce until hot, about 20 seconds, and stir. (If you prefer a thinner sauce, add a bit of water.) Spoon over egg.

Prep time: 10 minutes

Cook time: 20 minutes

Nutritional information: Entire recipe: 152 calories, 7g total fat (2g sat fat), 533mg sodium, 11g carbs, 3g fiber, 5g sugars, 12g protein

Share this story:

Your reaction:

The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

People

Stay Connected

Subscribe

Advertise With Us

Learn More

Skip to content

Archive

The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

Posted on

On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

Add A Comment

PEOPLE.com reserves the right to remove comments at their discretion.

Showing 1 comments

mylifeasishan on

Looks great