Lite Eggs Benedict

Struggling to find things to eat for breakfast? Eggs Benedict can be a guilty pleasure. This recipe has all the taste without the guilt.


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.

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. Cook and stir sauce over low heat just till heated through, but do not boil.

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.


16g protein 5g carbohydrate 12g fat 296mg cholesterol 563mg sodium 205mg potassium

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