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Lower-Fat Eggs Benedict

Makes: 4 servings
Start to Finish 20 mins
Lower-Fat Eggs Benedict
  • 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. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 254,
  • Fat, total (g) 12,
  • chol. (mg) 296,
  • carb. (g) 18,
  • pro. (g) 16,
  • sodium (mg) 563,
  • Percent Daily Values are based on a 2,000 calorie diet

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