Light Eggs Benedict

Name: Light Eggs Benedict
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings.
Ingredients: 8 slices Canadian bacon; 8 large 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

5 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 15 min.

Makes

8 servings

This mock hollandaise sauce is smooth and creamy and much healthier than the regular version. —Rebecca Baird, Salt Lake City, Utah

Light Eggs Benedict Recipe photo by Taste of Home

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Ingredients

8 slices Canadian bacon
8 large 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

Directions

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 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.

Butter Sprinkles

This recipe was tested with Molly McButter. Look for it in the spice aisle.

Nutrition Facts

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