Slim Eggs Benedict
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tablespoons hot water 1/2 cup light mayonnaise1 tablespoon fresh-squeezed lemon juice4 slices (2 ounces) baking ham or Canadian-style bacon2 English muffins, split and toasted4 whole eggs Parsley, for garnish
In the top of a double boiler, blend hot water with mayonnaise, stirring frequently, about 7 minutes or until heated through. Stir in lemon juice. Remove from heat and set aside.
Pour 1 1/2 to 2 inches of water into a large frying pan and bring to a simmer while you prepare the muffins and bacon.
In a large non-stick frying pan, cook bacon approximately 3 minutes or until heated through (may also be heated in the microwave). Remove from heat and place one slice of bacon on each English muffin half.
One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.
Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Place one egg on each muffin half. Top each egg with 2 tablespoons of lemon/mayonnaise sauce. Garnish with parsley and serve immediately.
Makes 4 servings (1/2 muffin per serving).
Number of Servings: 4
Recipe submitted by SparkPeople user CHEFSMITH.
Pour 1 1/2 to 2 inches of water into a large frying pan and bring to a simmer while you prepare the muffins and bacon.
In a large non-stick frying pan, cook bacon approximately 3 minutes or until heated through (may also be heated in the microwave). Remove from heat and place one slice of bacon on each English muffin half.
One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.
Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Place one egg on each muffin half. Top each egg with 2 tablespoons of lemon/mayonnaise sauce. Garnish with parsley and serve immediately.
Makes 4 servings (1/2 muffin per serving).
Number of Servings: 4
Recipe submitted by SparkPeople user CHEFSMITH.
Nutritional Info Amount Per Serving
- Calories: 240.6
- Total Fat: 10.3 g
- Cholesterol: 239.9 mg
- Sodium: 1,025.0 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 0.8 g
- Protein: 17.9 g
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