This was a hit at our house. I did use light sour cream to replace the yogurt and it did the trick; even my fussy husband was amazed how it turned out. Thanks for posting.
Used sour cream, fresh lemon and brown mustard. It satisfied my craving for Eggs Benedict. Nice!
Will admit that I juggled things a little bit here in that, although I couldn't find any "lemon low fat yogurt" I did use some plain low-fat yogurt & added to it a small amount of lemon juice AND a bit of lemon zest, then went on from there, using Canadian bacon! Don't think I've ever had, much less made, eggs benedict, but my other half has & was very pleased with the results here! Definitely a keeper recipe! [Tagged, made & reviewed in Healthy Choices ABC tag]
We liked these a lot, made for a change for Sunday brunch. I too had no lemon flavoured yogurt, but I had Apple Muesli flavoured no fat Activia yogurt, worked very well , just a hint of apple. We thought the sauce was excellant, the dry mustard and cayenne made a lovely little bite, I may have used more of these than called for, personal taste. I used very thin shaved slices of deli ham, half a slice on each muffin. I would definately make these again, DH loved them. Great to find eggs benny low cal!! thanks for posting.
Scaled back for 1. Can not get lemon low fat yoghurt (not available here) and my natural yoghurt was well sus (was going to add a touch of lemon juice) so I made up a white sauce using skim milk, a little flour, the mustard, salt and cayenne pepper. Otherwise cooked as directed and served on a thick slice of wholegrain toasted bread. Yummy breakfast for 1.
Somewhat too sweet for me. It is a great idea and if there is such a thing as plain yogurt flavored with lemon, I think this would be excellent. In fact, I may experiment with making some for this dish because it is WAY easier than regular eggs benedict. Tasty as is and may suit sweeter tastes very well. Thanks for posting, Jen; it was fun to make it for PAC Fall 2007.