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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



  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]: "hungry girl"*