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Yeah, we know you probably swore off Eggs Benedict a long time ago. Along with onion rings. And fries. And Fettuccine Alfredo. But life isn't fun without great, decadent food. So tomorrow morning, treat yourself to HG's Eggs Bene-chick.Ingredients
1/2 Thomas' Light Multi Grain English Muffin (or half of another light English muffin)
1 large egg
1 slice lean ham
1 tbsp. fat-free mayonnaise
1 tsp. Hellmann's/ Best Foods Dijonnaise
1 tsp. Brummel & Brown Spread (or another reduced calorie buttery spread); softened
1 tsp. lemon yogurt
Prepare sauce by stirring to combine B&B spread, mayo, yogurt, and Dijonnaise; set aside. Crack egg gently into a small cup or dish. Fill a medium-sized pot with 2 inches of water, and bring water to a boil. Once boiling, lower temperature until a steady and consistent, but VERY low, boil is reached. Gently pour in the egg and allow to cook for 3 to 5 minutes (3 for a runnier egg, 5 for very firm), or until egg white is mostly opaque. Carefully remove egg by sliding a spatula underneath it and placing it on a plate. Use a paper towel to soak up any excess water. Toast muffin half and heat ham if desired. Heat sauce in the microwave for approximately 20 seconds and stir (add a little water if you prefer a thinner sauce). Top muffin with ham and egg, and then cover with sauce. Enjoy! Serves 1.
Serving Size: 1 portion (entire recipe)
* 4 Points!
For those of you who aren't familiar with it, Eggs Benedict consists of a beauteous poached egg on a crusty English muffin topped with warm Canadian bacon (aka ham), all smothered in rich, creamy hollandaise sauce. While almost too delicious to imagine, it's not worth the scary-high fat and calorie counts. FYI -- most restaurants serve up a nearly 1,000-cal double portion of this fatty b-fast meal. Luckily, there's a cure for this insanity: HG's very own Eggs Bene-chick. Yes!!!
Serving Size: 1 portion
* 11 Points!
Originally published on Hungry-Girl.com; reprinted on FitnessMagazine.com with permission.