Light Eggs Benedict
Eggs Benedict made lighter with egg whites, turkey bacon, light English muffins, shaved asparagus, and a much lighter version of hollandaise sauce.
- 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.
Calories: 190kcal | Carbohydrates: 14g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 649mg | Potassium: 238mg | Fiber: 2g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 1.2mg | Calcium: 99mg | Iron: 1.3mg