Quick and Easy Eggs Benedict

Eggs Benedict

Eggs Benedict

I’m always looking for something new for breakfast on a Sunday morning. I found this recipe on Ask Mr. Breakfast. Great site for breakfast ideas.

Anyway, for a relatively low calorie Eggs Benedict, this was pretty darn good. I didn’t have a double broiler (I don’t bake much as you can see from the number of dessert and baked goods recipes on my blog), so I just used a saucepan and glass bowl. I added 1/2 tsp spicy brown mustard and 1/4 cup fat free milk to smooth out the sauce, as it was a bit too thick. I also used whole wheat muffins to add some extra fiber.

My husband suggested using crumbled (real) bacon bits on top instead of ham in the middle the next time I make this. Sounds like a great idea to me!

Serves 4

2 tablespoons hot water
1/2 cup light mayonnaise
1 tablespoon fresh lemon juice
4 slices (2 ounces) baking ham or Canadian-style bacon
2 English muffins, split and toasted
4 whole eggs
Parsley, for garnish

In the top of a double boiler, blend hot water with mayonnaise, stirring frequently, about 7 minutes or until heated through. Stir in lemon juice. Remove from heat and set aside.

Pour 1 1/2 to 2 inches of water into a large frying pan and bring to a simmer while you prepare the muffins and bacon.

In a large non-stick frying pan, cook bacon approximately 3 minutes or until heated through (may also be heated in the microwave). Remove from heat and place one slice of bacon on each English muffin half.

One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.

Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Place one egg on each muffin half. Top each egg with 2 tablespoons of lemon/mayonnaise sauce. Garnish with parsley and serve immediately.

Makes 4 servings (1/2 muffin per serving).

Nutritional Information

I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only.
Item Amount Fat Grams Calories WW Points
mayonnaise, light 1/2 cup 16 650 14.8
lemon juice 1 tablespoon 0 5 .6
Canadian bacon 4 slices 6 58 2
English muffins 2 whole 2 270 6
eggs 4 24 316 8.8
Recipe Totals 48 1299 32

Per Serving – 12 Fat grams, 325 calories, 8 WW points

2 Responses to “Quick and Easy Eggs Benedict”

  1. Sue Hall Says:

    I am making the Tortellini salad for a dinner party Sat. Thanks again for the great recipes!

  2. krimkus Says:

    This has been a very fun experience. I love collecting everyone’s tried and true recipes. You can be sure of success. 🙂

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