Lower-Fat Eggs Benedict

The tangy yogurt sauce replaces the traditional hollandaise sauce for this brunch or breakfast classic.

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5 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
20 mins
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Lower-Fat Eggs Benedict

Ingredients Sauce:
1/4
cup plain low-fat yogurt
1/4
cup reduced-calorie mayonnaise
2
teaspoons skim milk
1/4
teaspoon dry mustard
 
ground red pepper
Eggs:
 
Nonstick spray coating
4
eggs
4
ounces Canadian-style bacon (4 slices)
2
English muffins, split and toasted

Directions

    Sauce:
  1. For sauce, in a small saucepan combine yogurt, mayonnaise, milk, dry mustard, and ground red pepper; set aside.
  2. Eggs:
  3. 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.
  4. Meanwhile, in a large skillet cook bacon over medium heat for 3 minutes on each side. Cover; keep warm.
  5. Cook and stir sauce over low heat just until heated through, but do not boil.
  6. To serve, top each muffin half with 1 slice bacon, 1 egg, and one-fourth of the sauce. Makes 4 servings.

Nutrition Facts

(Lower-Fat Eggs Benedict)
    Per serving:
  • 254 kcal cal.,
  • 12 g fat
  • 296 mg chol.,
  • 563 mg sodium,
  • 18 g carb.,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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