Golden Polenta & Egg with Mustard Sauce
Here's a streamlined version of Eggs Benedict: purchased polenta, boiled eggs and an easy, no-cook homage to hollandaise. It's a quick dinner any night of the week-or a great weekend brunch.
Ingredients
-
1/2 cup low-fat plain yogurt
-
1/3 cup reduced-fat mayonnaise
-
1 tablespoon Dijon mustard
-
1 tablespoon lemon juice
-
1 tablespoon water
-
1 pound green beans, trimmed
-
4 eggs
-
2 teaspoons extra-virgin olive oil
-
12 ounces prepared polenta, sliced into eight 1/2-inch rounds
Directions
1.
Combine yogurt, mayonnaise, mustard, lemon juice and water in a small bowl.
2.
Bring 6 cups of lightly salted water to a boil in a medium saucepan. Add green beans and cook until just tender, 4 minutes. Remove the green beans with a slotted spoon and divide among 4 plates.
3.
Return the water to a boil; place eggs, one by one, in the boiling water and set the timer: 5 minutes for a soft-boiled egg, 8 minutes for hard-boiled. When cool enough to handle, peel and slice the eggs in half.
4.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat, add polenta rounds in a single layer and cook, turning once, until crispy and golden, about 4 minutes per side. Place 2 polenta rounds on each plate and keep warm. Add the reserved sauce to the pan and cook over medium-low heat, stirring constantly to avoid scorching, until heated through, about 3 minutes.
5.
Divide the polenta rounds among the plates, top with egg halves and drizzle with the sauce. Serve immediately.
Nutrition information
Calories 278, Total Fat 13 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Cholesterol 219 mg, Sodium 528 mg, Carbohydrate 27 g, Fiber 4 g, Protein 12 g, Potassium 313 mg. Daily Values: Vitamin A 20%, Vitamin C 20%, Calcium 15%. Exchanges: Starch 1.5,Vegetable 1,Medium-Fat Meat 1,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Lower-Fat Eggs Benedict
The tangy yogurt sauce replaces the traditional hollandaise sauce for this brunch or breakfast classic.
See RecipeMore Great Recipe Ideas from EatingWell
