Egg White Couscous Breakfast Benedict

If I am honest, then I will confess, there are things that one will 'miss' if you embrace a healthy lifestyle.  For us, one of those things is Eggs Benedict - from the selection of the bread base (croissant), the perfect pork (prosciutto), the way the poached egg runs when pierced with a fork, and the richness of the Hollandaise sauce - it really is one of those perfect breakfast foods. However, if one is on the Weight Watchers Points Plus program, an average Eggs Benedict is anywhere from 17 to 25 points - way more than I am willing to spend regularly on breakfast.

So the challenge became to create something that had many of the components of the dish that we missed and do so for under 15 Weight Watchers Points Plus. Here is what you will need on your cutting board to make a serving that is just 12 Points...

• 1/2 cup egg whites
• 1/2 cup tri-color pearl couscous
• 4 oz boneless ham steak
• 1/4 cup white mushrooms
• 1 scallion
• 2 teaspoons Sriracha sauce
• FlavorGod 'Everything' Seasoning
• Olive Oil Cooking Spray
• Fresh ginger
• Salt & Pepper

1. START THE COUSCOUS & COOK THE HAM STEAK - Cook the couscous as per the instructions on the package. For some depth in the flavor profile, I make sure to season the couscous with salt, pepper, and fresh grated ginger.  While this cooks, add a couple seconds of the cooking spray to a small non-stick skillet and start to cook the ham steak, for roughly 2-3 minutes per side. Once cooked, remove and thinly slice into strips.

2. PREP THE VEGGIES - Remove the stems from the mushrooms and cube the crowns. Thinly slice the scallion, separating the white from the green parts.

3. COOK THE EGG WHITES - In the same pan that you cooked the ham steak, add some additional cooking spray and saute the mushrooms and scallion whites. Once cooked, add the egg whites and season with the FlavorGod 'Everything'.  Cook to desired level of firmness.

4. PLATE - The couscous on the plate.  Add the sliced ham steak and sprinkle with about half of the sliced green scallion.  Place the egg whites on on the top of the couscous and ham, sprinkle the remaining green scallions. Drizzle the Sriracha over the top.

Okay - so we don't have a Hollandaise sauce however, we really didn't miss it.  We lean towards the savory end of the spectrum for our breakfast and this fit the bill rather nicely.

Eat Well My Friends...