Lower-Fat Eggs Benedict
Recipe from
Better Homes and Gardens
The tangy yogurt sauce replaces the traditional hollandaise sauce for this brunch or breakfast classic.
Servings:
Makes 4 servings.
Total Time:
20 mins
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Ingredients
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1/4 cupplain low-fat yogurtsee savings
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1/4 cupreduced-calorie mayonnaisesee savings
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2 teaspoonsskim milksee savings
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1/4 teaspoondry mustardsee savings
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Dashground red peppersee savings
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Nonstick spray coatingsee savings
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4eggssee savings
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4 ouncesCanadian-style bacon (4 slices)see savings
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2English muffins, split and toastedsee savings
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Directions
1.
For sauce, in a small saucepan combine yogurt, mayonnaise, milk, dry mustard, and ground red pepper; set aside.
2.
Spray an 8-inch skillet with nonstick spray coating. Fill the skillet halfway with water. Bring to boiling; reduce heat so water is simmering. To poach eggs, break 1 egg into a small dish and slide egg into water. Repeat with remaining eggs. Simmer, uncovered, for 3 to 5 minutes or until eggs are just soft-cooked.
3.
Meanwhile, in a large skillet cook bacon over medium heat for 3 minutes on each side. Cover; keep warm.
4.
Cook and stir sauce over low heat just until heated through, but do not boil.
5.
To serve, top each muffin half with 1 slice bacon, 1 egg, and one-fourth of the sauce. Makes 4 servings.
Nutrition information
Per serving: Calories 254, Total Fat 12 g, Cholesterol 296 mg, Sodium 563 mg, Carbohydrate 18 g, Protein 16 g.
Percent Daily Values are based on a 2,000 calorie diet
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