Italian eggs benedict

I believe that if your going to combine two meals into one,  like brunch,  there is a bit of room for indulgence.  Eggs Benedict is my go-to brunch favorite. Most Sundays I cook brunch at home.  While I love rich and indulgent food, since I’m home I try to keep it healthy.  I created this recipe after seeing a Philadelphia cream cheese commercial and craving bruschetta one Sunday morning. 
  

Ingredients:

4 eggs
2 tbs olive oil
1 cup tomatoes (diced)
1/4 cup onions (diced)
1/4 cup light cream cheese
1/4  Fat Free Greek Yogurt
2 tbs chopped basil
2 tbs chopped parsley
4 basil leaves
2 English muffins
4 oz fresh mozzarella (optional)
salt and pepper to taste

makes 4 servings

Directions:

Sauce:
In a skillet on medium heat, heat 1 tbs of olive oil.  Add tomatoes and onion, cook until tender.  Stir in parsley, basil, cream cheese and yogurt. 

Bread:
Toast English muffins.

Eggs:
Beat 4 eggs in a bowl. In a skillet on medium heat, heat 1 tbs of olive oil.    Cook eggs on medium heat.  (you can also fry the eggs or poach).

Construction:
On a toasted English muffin add 1 tablespoons of sauce.  Add one ounce of fresh mozzarella (optional).  Add 1/4 cup of eggs.  Add 1 basil leaf and top with 1-2 tablespoons of sauce.

Alternatively,  you can omit the English muffin.

Enjoy!