Eggs Benedict
Source of Recipe
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Recipe Introduction
servings 4
points 5
List of Ingredients
Mock Hollandaise Sauce (recipe follows)
4 eggs, divided
2 English muffins, halved
Fresh spinach leaves, washed and drained
8 ounces sliced lean Canadian bacon
4 tomato slices, cut 1/4 inch thick
Paprika
Recipe
Prepare Mock Hollandaise Sauce. Set aside.
Bring 6 cups water to a boil in large saucepan over high heat. Reduce heat to simmer. Carefully break 1 egg into small dish and slide egg into water. Repeat with remaining 3 eggs. Simmer, uncovered, about 5 minutes or until yolks are just set.
Meanwhile, toast muffin halves; place on serving plates. Top each muffin half with spinach leaves, 2 ounces Canadian bacon, 1 tomato slice and 1 egg. Spoon 3 tablespoons Mock Hollandaise Sauce over egg; sprinkle with paprika. Serve with fresh fruit, if desired.
Mock Hollandaise Sauce
Makes about 3/4 cup sauce
Ingredients
4 ounces fat-free cream cheese
3 tablespoons plain nonfat yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Process all ingredients in food processor or blender until smooth. Heat in small saucepan over medium-high heat until hot.
Nutrients per Serving
(1 muffin half with 3 to 4 spinach leaves, 2 ounces Canadian bacon, 1 tomato slice, 1 egg and 3 tablespoons Hollandaise Sauce)
Calories 237
Calories from Fat 25 %
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 248 mg
Carbohydrate 19 g
Fiber 1 g
Protein 24 g
Sodium 1,209 mg
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