Monday, January 20, 2014

Make-Over Monday: Eggs Benedict

Oo.... Eggs..... Easter.... Monday..... Morning...... Eggs.... Easter..... Monday.... Morning....Why not BREAKFAST?

This is a great recipe that we found a BH&G... It was surprisingly really good!

Ingredients for four people:

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


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

    Nutrition Facts: Calories 254, Total Fat (g) 12, Cholesterol (mg) 296, Sodium (mg) 563,Carbohydrate (g) 18, Protein (g) 16, Percent Daily Values are based on a 2,000 calorie diet

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