Good Morning America Recipes

Zero Belly Cookbook's Eggs Benedict

Try this yummy recipe to keep you on your weight-loss resolution track.

PHOTO: ABC News Nutrition & Wellness Editor David Zinczenkos Zero Belly Cookbook provides over 150 easy-to-make recipes.
Difficulty: Easy
Cook Time: min


  • 2 gluten-free English muffins, split in half *
  • 4 eggs
  • Olive oil spray
  • 2 cups spinach leaves
  • 2 tbsp Zero Belly Mayonnaise, or store-bought
  • Smoked paprika to taste (optional)
  • Cooking Directions

    Toast the English muffin halves until golden brown.

    Poach 4 eggs (see page 73 for instructions).

    While the eggs are poaching, heat a medium sauté pan over medium heat; spray with olive oil spray, and add the spinach. Use a rubber spatula to stir the spinach until wilted. Transfer to a plate lined with paper towels to drain any excess water.

    Top each toasted English muffin half with one-quarter of the spinach mixture, and one poached egg.

    Top with a ½ tablespoon of mayonnaise and a pinch of smoked paprika, if desired.

    * For a lower-calorie option, substitute English muffins with four portobello mushroom caps. To prepare the mushrooms, preheat the oven to 300°F. Wipe the portobello caps clean of dirt with a damp paper towel, and remove the stems with a paring knife. Place the mushrooms on a rimmed baking sheet, spray the mushrooms lightly with olive oil spray, and bake for 6 to 8 minutes or until soft.

    PER SERVING (with English muffin): 207 calories / 11 g fat / 9 g carb / 3 g fiber / 9 g protein

    PER SERVING (with portobello mushroom): 148 calories / 10 g fat / 6 g carb / 2 g fiber / 9 g protein

    Recipe Summary

    Main Ingredients: english muffins, eggs, olive oil, spinach, mayonnaise, paprika

    Course: Breakfast

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