Total Time
30mins
Prep 20 mins
Cook 10 mins

This version of the popular eggs benedict has been adapted to the microwave oven and is more healthful than the original versions.

Ingredients Nutrition

Directions

  1. for eggs, place water in a 1 quart microwave-safe casserole.
  2. Microwave, uncovered, on high for 2 or 3 minutes or until boiling.
  3. Gently break eggs into water. Prick each yold and white. Cover with waxed paper; cook on high for 2 minutes. Let eggs stand, covered, while preparing sauce.
  4. For sauce, in a 1 quart microwave-safe bowl, stir together yogurt, mayonnaise dressing, cornstarch, mustard, and red pepper; stir in milk.
  5. Cook uncovered, on hight for 2 or 3 minutes or until slightly thickened and bubbly, stirring after every minute.
  6. Season to taste with salt and pepper. cover; set aside.
  7. Arrange bread slices or muffin halves on a large microwave-safe plate.
  8. Top each with one slice of tomato, 3 spinich leaves, and 1/4 of the turkey.
  9. With a slotted spoon, remove eggs from water; place on top of the turkey slices.
  10. Spoon some sauce over each serving.
  11. Cook, uncovered, on high, for 1 or 2 minutes or just until heated through.

Reviews

(1)
Most Helpful

This is a lower fat alternative to regular eggs benedict and is truly wonderful. I used French bread which was lightly toasted and baby spinach. I think that next time I make these; I will wilt the spinach leaves before using. A word of caution, when cooking the eggs, I would suggest that care be taken on the timing. I divided the recipe in half and cooked the eggs in individual custard cups. After 45 minutes they were set and were cooked perfect after standing a few minutes in the hot water. Food continues to cook after removing from the microwave.

PaulaG April 22, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a