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!

"LOWER-FAT EGGS BENEDICT"

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

Directions

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