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.
- 3 tablespoons light sour cream
- 2 teaspoons skim milk
- 1 teaspoon Dijon mustard
- cooking spray
- 2 eggs
- 1 English Muffin (each person gets 1/2 of an English muffin)
- 2-4 slices of ham
- 6 cherry tomatoes
- S & P
Set out 2 medium plates.
Cut English muffin in 1/2.
Place in toaster and toast until slightly brown on edges.
Spray medium pan with cooking spray, and set on medium heat.
Add ham slices first and cook until slightly browned. Drain on paper towel if necessary.
While ham is cooking, mix first 3 ingredients in a small bowl for sauce and set aside.
When ham is finished, place on toasted muffins.
Spray pan again with cooking spray.
Gently crack 2 eggs onto the heated pan being careful not to break the yoke.
Sprinkle eggs with S & P and allow to cook on both sides being very careful not to over cook. You want that yoke to be able to break open when you cut into it.
When eggs are finished, place eggs on ham.
Pour unheated sauce over eggs. (You can heat your sauce in the microwave if you prefer it to be warm.)
Garnish with pepper, chopped tomatoes and chives.
Serve with a side of fruit.
Original recipe (which I have altered slightly) was found in "Cooking for 2" from the editors of "Diabetic Living".
I love eggs too and this looks so delicious!!!…Happy New Year Julie!!!
Have to try this one. Eggs Benedict is one of my husband’s favorite breakfast dishes.
He will love it, I am sure of it!