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Portobello Benedict with Sundried Tomato Pesto

I don’t know about you, but I love Sunday brunch. Many classic brunch dishes are way too high in carbs and or calories to qualify as “clean fare”, however. If you love eggs Benedict, but don’t love what starchy English muffins and heavy Hollandaise do to your physique, try this version instead. This Benedict eschews puddles of classic Hollandaise in favor of a touch of fresh, raw pesto. Not only is it simple to make from scratch (while Hollandaise is notoriously fussy!), but it has the anti-inflammatory benefits of olive oil as well. Using portobellos to replace the classic white English muffins not only reduces calories and carbs, but also improves the overall flavor of the dish and provides some B vitamins and potassium.

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