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Lower-Fat Eggs Benedict

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

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Lower-Fat Eggs Benedict

Ingredients

Sauce:

Eggs:

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 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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