X-Ceptionally Healthy Eggs Benedict

Submitted by FLKeysJen

"Don't rate this one as if it were the original version with 30 grams of fat but I do think you'll like it! I LOVE eggs benedict so played around with six different light versions to come up with the best!"

 

• Ready In: 12mins
• Ingredients: 10
• Serves: 2

ingredients

• 2 eggs
• 1 light multi-grain whole wheat English muffin
• 2 slices Canadian bacon (if you're being really good you can substitute 1/2 cup spinach leaves or asparagus) or 2 slices lean ham (if you're being really good you can substitute 1/2 cup spinach leaves or asparagus)
• 1⁄4 cup lemon low fat yogurt
• 1⁄2 teaspoon dry mustard
• 1 pinch salt
• 1 pinch cayenne pepper
• fresh parsley (to garnish)
• 1 tablespoon white vinegar
• 1⁄2 g non-fat butter-flavored cooking spray

directions

1. In a skillet over medium heat, lightly brown Canadian bacon or ham in cooking spray (about three minutes each side); remove from skillet and keep warm.
2. Meanwhile, combine lemon yogurt, dry mustard, salt and cayenne in a small saucepan and whisk gently on low heat until warm and smooth (alternatively you can microwave them in a small dish.).
3. Fill a large skillet with 2 inches of water and 1 tablespoon vinegar. Bring water to a boil and reduce heat to a low temperature where the water is still consistently boiling but very low; crack one egg into a small dish and gently pour it into the skillet, doing the same for each additional egg, one by one. Simmer for 3-5 minutes until desired doneness, spooning hot water over the yolk until slightly opaque.
4. In the meantime, toast the english muffin (if a family member is not watching his or her weight you may want to butter his or her muffin);place a toasted muffin half on each plate with a piece of ham on top.
5. When the timer rings,carefully remove eggs from the water with a slotted spoon, letting the excess water drain away; place on top of ham; drizzle sauce over the top; garnish with parsley and serve immediately.

Reviews

[Alex P.]

So I'm not sure if I made the sauce wrong but it turned out very lemony and grainy. Was very unappetizing ): the eggs, bacon and English muffin were ok though.

 

[Sageca]

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.

 

[purpleturtle]

Used sour cream, fresh lemon and brown mustard. It satisfied my craving for Eggs Benedict. Nice!

 

[Sydney Mike]

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]

 

[Derf2440]

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.