Starting off the new year by lightening up one of my favorite indulgences, Eggs Benedict. This heart healthy Light Eggs Benedict recipe is made lighter by using egg whites instead of whole eggs, light English muffins, turkey bacon, and topped with shaved asparagus and a much lighter version of Hollandaise sauce. Enjoy your New Year’s diet!
The first Sunday of the new year brings A Lighter New Year to #SundaySupper, hosted this week by TR of Gluten Free Crumbley. As you may know by now, my husband had a heart attack just a few days before Christmas. That has led to a change in diet for him, and since I’m the cook in the house more times than not, a change in diet and my cooking for all of us. He’s been off of work since, doing fine, but since he’s home he’s eating breakfast, lunch, and dinner here every day. I made this heart healthy light eggs Benedict recipe for dinner last night, since breakfast for dinner is common around here (I love it!).
I thought since I was making Hollandaise sauce that some shaved asparagus would be a nice addition. To shave the asparagus, I held each spear flat on a cutting board and used my vegetable peeler to shave the asparagus from the bottom of the stalk up to the tip. Then I steamed the shavings over boiling water for 3 minutes right before assembling the Eggs Benedict.
I don’t like Canadian bacon, which is normally used in Eggs Benedict, so I chose turkey bacon instead. The hollandaise sauce is made with Greek yogurt and cholesterol free mayonnaise instead of typical egg yolks, cutting fat, cholesterol, and calories. I may have forgotten the Dijon mustard in my hollandaise sauce so if you add it (I recommend it) your sauce will be a little more yellow than mine, but it will have a nice zing to it.
Before we get to the light eggs Benedict recipe, let’s see what everyone else is sharing for A Lighter New Year. There is everything from drinks to desserts!
- Almond Mocha Smoothie from The Foodie Army Wife
- Chocolate-Covered Berries Green Smoothie from Cupcakes & Kale Chips
- Citrus DeTox Spa Water from La Bella Vita Cucina
- Peachilious Smoothie from Peanut Butter and Peppers
Blissful Breakfast Items
- Apple Crumble Smoothie Bowl from Try Anything Once Culinary
- Light Eggs Benedict from Rants From My Crazy Kitchen
- Multigrain Scones from The Texan New Yorker
- Nutty Granola Bars from Pies and Plots
- Reduced Sugar Donuts from The Ninja Baker
- Broccoli Pesto from Curried Cantaloupe
- Fava Bean and Avocado Guacamole from Pancake Warriors
- Homemade Snickerdoodle Peanut Butter from Wallflour Girl
- Norwegian Egg Benedict from Brunch with Joy
- Roasted Pumpkin and Chevre Bruschetta from Jane’s Adventures in Dinner
- Spicy Curried Lentil Spread with Winter Veggies from Lifestyle Food Artistry
Savory Soups and Sides
- Butternut Squash and Roasted Red Pepper Soup from Cindy’s Recipes and Writings
- Light Creamed Roasted Vegetable Soup from Kudos Kitchen by Renee
- Detox Chicken Bok Choy Soup from Nosh My Way
- French Potato Leek Soup from Curious Cuisiniere
- Gluten Free Chicken Pho Soup from Gluten Free Crumbley
- Marinated Tomato and Mozzarella Salad from From Gate to Plate
- Quinoa Mango Pomegranate Spinach Salad with White Balsamic Vinigrette from Serena Bakes Simply From Scratch
- Red Cabbage and Golden Raisin Salad from girlichef
- Shredded Brussels Sprouts and Endive Slaw with Champagne Vinaigrette from Take A Bite Out of Boca
- Spinach and Black Bean Ravioletti Soup from Big Bear’s Wife
- Black Pepper Tofu with Black Garlic Sauce from Hezzi-D’s Books and Cooks
- Fish Steamed with Spicy Couscous from Food Lust People Love
- Greek Style Gyros with Tzatziki Sauce from Nik Snacks
- Kale Pesto with Squash Noodles from Ruffles & Truffles
- Mexican Turkey Cutlets from Magnolia Days
- Meyer Lemon Roasted Chicken Thighs, Fennel & Sweet Potato from The Girl In The Little Red Kitchen
- Portuguese Kale Soup from Recipes Food and Cooking
- Salmon with Mushroom Sauce from Cooking Chat
- Skinny Chicken-Leek Pot Pie from The Weekend Gourmet
- Slow Cooker Chicken Enchilada Quinoa from Bobbi’s Kosy Kitchen
- Slow Cooker Italian Barley & Sausage from Foxes Loves Lemons
- Tomato Basil Soup with Grilled Pimento Cheese Sandwiches from Food Done Light
- Tomato Goat Cheese Arugula Flatbread from Family Foodie
- Easy to be Green Chocolate Chip Cookies from What Smells So Good?
- Fruit Parfait from Desserts Required
- Maple Pear Scones from Killer Bunnies, Inc
- Easy Blackberry Crumble from The Perfect Brownie
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I hope you like my light eggs Benedict recipe!
- For the Light Hollandaise:
- 1/4 cup lowfat plain Greek yogurt (2% milkfat))
- 1/4 cup cholesterol free mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon chopped fresh dill
- For the finished Eggs Benedict:
- 4 slices cooked turkey bacon
- 3 stalks asparagus ,shaved
- 2 light multi-grain English muffins
- 1 cup egg whites or egg replacer
- nonstick cooking spray
Prepare the Hollandaise: In a small bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and dill. Stir well and set aside to come to room temperature.
Trim the bottom 2 inches of the asparagus, then shave on a cutting board, stalk laying down, from bottom to tip. Place in a steamer basket, but wait to steam until almost ready to assemble the Eggs Benedict. Bring water to boil in the steamer pot before placing steamer basket on top, cover, and steam for 3 minutes.
Spray a frying pan with cooking spray, cook the turkey bacon over medium-high heat until crisp. Remove to a plate lined with paper toweling, pat off excess grease.
Meanwhile, spray another nonstick frying pan with cooking spray. Cook the egg whites over medium heat stirring often until scrambled and cooked through. Toast the English muffins.
Assemble the Eggs Benedict: Place one half of an English muffin on each plate. Top with a piece of turkey bacon, broken in half, then the scrambled egg whites, shaved asparagus, and finish with a dollop of light hollandiase. Serve immediately.