Struggling to find things to eat for breakfast? Eggs Benedict can be a guilty pleasure. This recipe has all the taste without the guilt.
INGREDIENTS:
1/4 cup plain low-fat yogurt
1/4 cup reduced-calorie mayonnaise
2 teaspoons skim milk
1/2 teaspoon dry mustard
I Dash ground red pepper Nonstick spray coating
4 eggs
4 oz Canadian-style bacon (4 slices)
4 thick slices of tomato
DIRECTIONS: For sauce, in a small saucepan combine yogurt, mayonnaise, milk, dry mustard, and ground red pepper; set aside. Cook and stir sauce over low heat just till heated through, but do not boil.
Spray an 8-inch skillet with nonstick spray coating. Fill the skillet halfway with water. Bring to boiling; reduce heat so water is simmering. To poach eggs, break 1 egg into a small dish and slide egg into water. Repeat with remaining eggs. Simmer, uncovered, for 3 to 5 minutes or till eggs are just soft-cooked.
Meanwhile, in a large skillet lightly brown bacon over medium heat for 3 minutes on each side. Cover; keep warm.
To serve, top each slice of tomato with 1 slice bacon, 1 egg, and one-fourth of the sauce.
Makes 4 servings.
Calories: 254/serving
TIME: Preparation Time: 12 min. Cooking Time: 6 min.
NUTRITIONAL INFORMATION PER SERVING:
16g protein 5g carbohydrate 12g fat 296mg cholesterol 563mg sodium 205mg potassium