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Hungry Girl's Eggs Bene-chick

Indulge in a healthier Eggs Benedict recipe by Lisa Lillien.

Per Serving: Calories: 180, Fat: 8.5g, Sodium: 690mg, Carbs: 17g, Fiber: 4g, Sugars: 3.5g, Protein: 13g
Yield: Serves 1

Ingredients

  • 1/2 Thomas' Light Multi Grain English Muffin (or half of another light English muffin)
  • 1 large egg
  • 1 slice lean ham
  • 1 tbsp. fat-free mayonnaise
  • 1 tsp. Hellmann's/ Best Foods Dijonnaise
  • 1 tsp. Brummel & Brown Spread (or another reduced calorie buttery spread); softened
  • 1 tsp. lemon yogurt

Instructions

  1. Prepare sauce by stirring to combine B&B spread, mayo, yogurt, and Dijonnaise; set aside.
  2. Crack egg gently into a small cup or dish.
  3. Fill a medium-sized pot with 2 inches of water, and bring water to a boil. Once boiling, lower temperature until a steady and consistent, but VERY low, boil is reached. Gently pour in the egg and allow to cook for 3 to 5 minutes (3 for a runnier egg, 5 for very firm), or until egg white is mostly opaque.
  4. Carefully remove egg by sliding a spatula underneath it and placing it on a plate. Use a paper towel to soak up any excess water.
  5. Toast muffin half and heat ham if desired.
  6. Heat sauce in the microwave for approximately 20 seconds and stir (add a little water if you prefer a thinner sauce).
  7. Top muffin with ham and egg, and then cover with sauce. Enjoy!

*Source: [Hungry Girl][1]

[1]: http://www.dietsinreview.com/diets/Hungry_Girl/ "hungry girl"*



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(Page 1 of 1, 1 total comments)

Kendra

YUMMMMM... MY KIDS LOVED IT TOO! CUT DOWN 1/2 DIJOINAISE IF YOU DONT LIKE AS MUCH MUSTARD TASTE!

posted Apr 26th, 2012 9:55 pm



   
 

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