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Light Eggs Benedict

 Light Eggs Benedict
This mock hollandaise sauce is smooth and creamy and much healthier than the regular version. Rebecca Baird — Salt Lake City, Utah
8 ServingsPrep: 25 min. Cook: 15 min.


  • 8 slices Canadian bacon
  • 8 eggs
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup fat-free milk
  • 1/2 cup fat-free evaporated milk
  • 1 egg yolk, lightly beaten
  • 1 tablespoon butter-flavored sprinkles
  • 1 tablespoon lemon juice
  • 4 whole wheat English muffins, 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 custard cup or saucer; holding the cup close to the surface
  • of the water, slip each egg into water. Cook, uncovered, until
  • whites are completely set and yolks begin to thicken but are not
  • hard, about 4 minutes.
  • Meanwhile, in a small saucepan, combine the flour, salt, mustard and

2 of 2

Light Eggs Benedict (continued)

Directions (continued)

  • 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 the heat.
  • Stir a small amount of sauce into egg yolk; return all to the pan,
  • stirring constantly. Bring to a gentle boil; cook and stir for 2
  • minutes. Remove from the heat; stir in butter-flavored sprinkles and
  • lemon juice.
  • 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 sauce. Serve
  • immediately. Yield: 8 servings.
Nutritional Facts: 1 serving equals 216 calories, 8 g fat (3 g saturated fat), 252 mg cholesterol, 752 mg sodium, 19 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch.