NEXT RECIPE >

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

Light Eggs Benedict Recipe

Read Reviews
4 6 6
Publisher Photo
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 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: 216 calories, 8g fat (3g saturated fat), 252mg cholesterol, 752mg sodium, 19g carbohydrate (6g sugars, 2g fiber), 17g protein Diabetic Exchanges:1 starch, 2 medium-fat meat

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


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)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
rfloydrn
Reviewed May. 1, 2012

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

MY REVIEW
wiscook
Reviewed Mar. 11, 2012

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

MY REVIEW
Terri Ann
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
Pinstripes
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
hmillay@yahoo.com
Reviewed Jul. 22, 2010

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

MY REVIEW
swinny
Reviewed Mar. 27, 2010

"I just finished eating this for breakfast and it is delicious. I did not have any canadian bacon so I just used a slice of turkey bacon and a sandwhich thin. Also no butter sprinkles but I sprayed butter on top and it was very tasty :)"

Loading Image