Tuesday, April 27, 2010

Eggs Benedict

Recipe Taken From:
Taste of Home Healthy Cooking Mag.
April/May 2010

  • 2 slices Canadian bacon
  • 2 eggs

Hollandaise Sauce

  • 2 Tablespoons flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup skim milk
  • 1/2 cup fat-free evaporated milk
  • 1 egg yoke, lightly beaten
  • 1 Tablespoon butter, melted
  • 1 Tablespoon lemon juice
  • 1 English muffin, split and toasted


In a large nonstick skillet coated with cooking spray, brown bacon on both sides; remove and keep warm.

Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a cup, holding the cup close to the surface of the water, slip each egg into the water. Cook, uncovered, until whites are completely set and yokes begin to thicken but are not hard, about 4 minutes.

Meanwhile, in a small saucepan, combine the flour, salt, mustard and cayenne. Gradually stir in milk and evaporated milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from heat.

Stir a small amount of sauce into egg yoke; return all to the pain, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes, stir in melted butter and lemon juice. Remove as soon as it gets smooth.

With a slotted spoon, lift each egg out of the water. Top each muffin half with a slice of bacon, an egg and 2 Tablespoons of sauce. Serve immediately.

Notes & Tips:

This is my first time ever making or eating Eggs Benedict. YUM! Are you kidding where have I been??? This was so good. You have to be very very careful not to over thicken the sauce and you have to be very careful not to overcook the eggs. They look weird in the water, but oh my gosh the yum factor is out of this world.

Nutrition Facts:

1 serving equals 216 calories, 8g fat, 19g carbohydrates, 17g protein

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