Eggs Benedict: A Healthier Recipe
Bite It: Homemade Eggs Benedict
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!
What do you think of this story? Leave a Comment.
SAVE EVEN MORE! Say "Yes" to Fitness® Magazine today and get a second year for HALF PRICE – 2 full years (20 issues) for just $15. You also get our new Fitness Band and Total Body Express Band Workout ABSOLUTELY FREE! (U.S. orders only)