I could eat an egg every day. In fact, I almost do.
Not only do I think they are scrumptious tasting, but they help me maintain my weight by keeping me full longer. It’s the protein. Then there’s the energy they provide, too. Eggs ROCK.
I found this light recipe quite a few months ago, and never tried it until recently. I made these for my husband and I and the first thing my husband said when he tried it was, “You’re going to post about these, right?”
So, here you go. I can eat 2 of these, but 1 filled me up just fine, too. Just depends on how hungry you are, and if you want to save on calories.
In traditional eggs Benedict there is a ton of butter, and over 800 calories-yikes. These are way better for you at just 200 calories and you are not sacrificing flavor. In fact, the flavor will go POW in your mouth and will make you wonder why you ever ate them any other way.
The other great thing, is that they take just a few minutes to make. I decided to skip making a poached egg because they are time consuming with the boiling water method. Instead, I simply fried my egg(s) on the stove until they were cooked so the yoke would still break open. Also, the sauce takes 2 minutes to make. I made myself one serving today (I split the recipe in 1/2) and it took me literally 10 minutes to make.
The recipe below is for 2 servings (with 1/2 of an English muffin to each person), meaning you will get 2 open faced eggs Benedict total to split between 2 people. So, if you are really hungry, and want 2 per person, and you’re serving just 2 peeps, double the recipe.
Tags: easy eggs benedict, eggs benedict, eggs benedict for 2, light eggs benedict, low carb eggs benedict, low fat eggs benedict Posted by