Eggs Benedict - The Low Fat and
Low Calorie Way
Now you can enjoy eggs benedict on
the weekend and not have to feel bad about it. The eggs make a
great weekend breakfast or brunch.
6 Servings
Ingredients
- 2 tablespoons hot water
- 1/2 cup light mayonnaise
- 1 tablespoon fresh lemon juice
- 4 slices (2 ounces)
Canadian-style bacon
- 2 English muffins, split and
toasted
- 4 whole eggs for poaching
Directions
In the top of a
double boiler, blend hot water with mayonnaise, stirring
frequently, about 7 minutes or until heated through. Stir in lemon
juice. Remove from heat and set aside.
Pour 1 1/2 to 2
inches of water into a large frying pan and bring to a simmer
while you prepare the muffins and bacon.
In a large non-stick
frying pan, cook bacon approximately 3 minutes or until heated
through (may also be heated in the microwave). Remove from heat
and place one slice of bacon on each English muffin half.
One at a time, break
each egg onto a saucer or into small cups or bowls. Slip eggs
carefully into simmering water by lowering the lip of each egg-cup
1/2-inch below the surface of the water. Let the eggs flow out.
Immediately cover with a lid and turn off the heat. Set a timer
for exactly three minutes for medium-firm yolks. Adjust the time
up or down for runnier or firmer yolks. Cook 3 to 5 minutes,
depending on firmness desired.
Lift each perfectly
poached egg from the water with a slotted spoon, but hold it over
the skillet briefly to let any water clinging to the egg drain
off. Place one egg on each muffin half. Top each egg with 2
tablespoons of lemon/mayonnaise sauce. Garnish with parsley and
serve immediately.
Nutritional Information per
serving:
Calories: 325
Fat: 12g
For even more great healthy
recipes we recommend
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