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Light Eggs Benedict Recipe
Light Eggs Benedict Recipe photo by Taste of Home

Light Eggs Benedict Recipe

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This mock hollandaise sauce is smooth and creamy and much healthier than the regular version. Rebecca Baird — Salt Lake City, Utah
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 8 servings

Ingredients

  • 8 slices Canadian bacon
  • 8 Eggland's Best Eggs
  • HOLLANDAISE SAUCE:
  • 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

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.

Directions

  1. In a large nonstick skillet coated with cooking spray, brown bacon on both sides; remove and keep warm.
  2. 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.
  3. 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 the heat.
  4. 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.
  5. 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.
Editor's Note: This recipe was tested with Molly McButter. Look for it in the spice aisle.
Originally published as Eggs Benedict in Healthy Cooking April/May 2010, p28

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.

Reviews for Light Eggs Benedict

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 1, 2012

not bad, but the picture shows 2 slices of meat - deceptive

MY REVIEW
Reviewed Mar. 11, 2012

good tasty, easy, especially if you cook eggs in a microwave egg cooker.

MY REVIEW
Reviewed Dec. 15, 2011

We love eggs benedict for breakfast, but

not spicey food; so I took a short cut and

used Knorr Hollandaise Sauce Mix. Yummy

every time I make this dish!!

MY REVIEW
Reviewed Jan. 2, 2011

Overall very good. The sauce seemed quite spicy and might have been missing something else. Next time I'll chop up the canadian bacon too, it made it kind of hard to eat. But still very good and impressive dish.

MY REVIEW
Reviewed Jul. 22, 2010

We weren't huge fans of the sauce, and I do normally like Hollandaise...

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