1. Heat large skillet over medium-high heat; spray with cooking spray. Add butternut squash noodles; cook and stir 5 minutes or until tender.
2. In blender, purée lemon juice, butter, squash, ¼ teaspoon salt and ⅛ teaspoon white pepper on high; cover to keep warm. Makes about 1 cup. 2.
3. Heat same large skillet over medium-high heat; spray with cooking spray. Add mushrooms and bell pepper; cook and stir 6 minutes. Add garlic, Swiss chard and ¼ teaspoon salt; cook and stir 1 minute or until vegetables are tender and Swiss chard is wilted.
4. In large skillet with 2-inch high sides, add water to fill halfway, vinegar and ¼ teaspoon salt; heat to a boil. Carefully crack eggs, 1 at a time, into small cup. Slowly slide eggs into water while immersing cup slightly in water. Cover tightly with lid and remove from heat. Let stand 4 minutes or until egg whites are cooked through and yolks are slightly soft or to desired doneness.
5. Toast English muffins; serve muffins halves topped with mushroom mixture, eggs and Butternut Hollandaise.
- 11 g fat
- 3 g saturated fat
- 194 mg Cholesterol
- 566 mg Sodium
- 20 g Carbohydrates
- 4 g Fiber
- 4 g Sugars
- 1 g Added Sugars
- 10 g Protein
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Nutritional Information
- 11 g fat
- 3 g saturated fat
- 194 mg Cholesterol
- 566 mg Sodium
- 20 g Carbohydrates
- 4 g Fiber
- 4 g Sugars
- 1 g Added Sugars
- 10 g Protein
Directions
1. Heat large skillet over medium-high heat; spray with cooking spray. Add butternut squash noodles; cook and stir 5 minutes or until tender.
2. In blender, purée lemon juice, butter, squash, ¼ teaspoon salt and ⅛ teaspoon white pepper on high; cover to keep warm. Makes about 1 cup. 2.
3. Heat same large skillet over medium-high heat; spray with cooking spray. Add mushrooms and bell pepper; cook and stir 6 minutes. Add garlic, Swiss chard and ¼ teaspoon salt; cook and stir 1 minute or until vegetables are tender and Swiss chard is wilted.
4. In large skillet with 2-inch high sides, add water to fill halfway, vinegar and ¼ teaspoon salt; heat to a boil. Carefully crack eggs, 1 at a time, into small cup. Slowly slide eggs into water while immersing cup slightly in water. Cover tightly with lid and remove from heat. Let stand 4 minutes or until egg whites are cooked through and yolks are slightly soft or to desired doneness.
5. Toast English muffins; serve muffins halves topped with mushroom mixture, eggs and Butternut Hollandaise.