Eggs Benedict
serves 4
Eggs Benedict
No need to feel guilty eating these fabulous Eggs Benedict because they are made with my Guilt Free Hollandaise Sauce. Serve these with fresh fruit and you'll have a beautiful breakfast for every occasion.
|
4 eggs
1 teaspoon rice vinegar (optional) 2 English muffins 8 slices Canadian bacon paprika (optional) |
Sauce
2 tablespoons light mayonnaise 2 tablespoons non-fat plain Greek style yogurt 1/2 teaspoon lemon juice 1/4 teaspoon mustard pinch of ground red pepper |
- Mix all sauce ingredients in a small saucepan. Cook over low heat stirring occasionally. Keep warm.
- Gently break apart muffins and partially toast. Set aside.
- Add enough water to a large skillet to fill halfway. Bring to a simmer, not a full boil.
- Add rice vinegar, this helps the egg hold it's shape. (This step is optional.)
- Place 2 slices Canadian bacon on each muffin slice. Toast in toaster oven.
- Crack the eggshell and pour the egg into a measuring cup. Place the egg right at the water level and gently pour the egg into the simmering water.
- Repeat until all eggs are in the water. Poach eggs uncovered for 3-5 minutes, or until desired doneness.
- Place 1 egg on each muffin with Canadian bacon. Pour 1/4 of the sauce on top of the egg. Sprinkle with paprika if desired.
Calories 257, Fat 11.3g, Cholesterol 217, Sodium 1044mg
Carbohydrates 16.3g, Fiber 1.0g, Sugars 2.4g, Protein 21.4g
Carbohydrates 16.3g, Fiber 1.0g, Sugars 2.4g, Protein 21.4g
