Ingredients
-
2
-
1
-
2
-
1/4
-
1/2
-
1
-
1
-
-
1
-
1/2
-
-
-
-
-
Directions
X-Ceptionally Healthy Eggs Benedict, Don’t rate this one as if it were the original version with 30 grams of fat but I do think you’ll like it! I LOVE eggs benedict so played around with six different light versions to come up with the best!, So I’m not sure if I made the sauce wrong but it turned out very lemony and grainy Was very unappetizing ): the eggs, bacon and English muffin were ok though , This was a hit at our house I did use light sour cream to replace the yogurt and it did the trick; even my fussy husband was amazed how it turned out Thanks for posting
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Steps
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1
Done
|
In a Skillet Over Medium Heat, Lightly Brown Canadian Bacon or Ham in Cooking Spray (about Three Minutes Each Side); Remove from Skillet and Keep Warm. |
|
2
Done
|
Meanwhile, Combine Lemon Yogurt, Dry Mustard, Salt and Cayenne in a Small Saucepan and Whisk Gently on Low Heat Until Warm and Smooth (alternatively You Can Microwave Them in a Small Dish.). |
|
3
Done
|
Fill a Large Skillet With 2 Inches of Water and 1 Tablespoon Vinegar. Bring Water to a Boil and Reduce Heat to a Low Temperature Where the Water Is Still Consistently Boiling but Very Low; Crack One Egg Into a Small Dish and Gently Pour It Into the Skillet, Doing the Same For Each Additional Egg, One by One. Simmer For 3-5 Minutes Until Desired Doneness, Spooning Hot Water Over the Yolk Until Slightly Opaque. |
|
4
Done
|
in the Meantime, Toast the English Muffin (if a Family Member Is not Watching His or Her Weight You May Want to Butter His or Her Muffin);place a Toasted Muffin Half on Each Plate With a Piece of Ham on Top. |
|
5
Done
|
When the Timer Rings,Carefully Remove Eggs from the Water With a Slotted Spoon, Letting the Excess Water Drain Away; Place on Top of Ham; Drizzle Sauce Over the Top; Garnish With Parsley and Serve Immediately. |
