Serves: 12
Time: 45 minutes
Diabetic, Heart Healthy
An ultimate brunch treat, eggs Benedict is known for its rich hollandaise sauce. This hollandaise sauce is made with very little butter, so you can enjoy eggs Benedict for about 150 calories per serving.
Ingredients
6 slices Canadian bacon, halved
6 light multigrain English muffins, halved and toasted
2 Tbsp white vinegar
12 eggs
3/4 cup nonfat buttermilk
1 Tbsp cornstarch
1/8 tsp salt
1 large egg, lightly beaten
1 Tbsp lemon juice
1 Tbsp unsalted butter, melted
1 Tbsp chopped fresh parsley
Preparation
Lightly coat a skillet with nonstick cooking spray. In the skillet, lightly brown Canadian bacon over medium heat. Transfer half a slice of bacon to each muffin half.
In a large skillet, combine 2 inches of water and vinegar. Bring the water to a boil and turn off the heat. Lightly coat a small bowl with nonstick cooking spray. Crack one egg into the bowl and gently slide the egg into the skillet. Repeat with each additional egg, one at a time.
Cover the skillet and let the eggs stand for three to five minutes, or until set. With a slotted spoon, carefully remove the eggs from the water, letting the excess water drain. Place the eggs on top of bacon.
In a heavy medium saucepan, whisk 1/4 cup of buttermilk, cornstarch and salt until smooth. Whisk in the egg and remaining 1/2 cup of buttermilk.
Cook the sauce, whisking constantly, over low heat, until it comes to a simmer. Cook, whisking, for an additional 15 seconds.
Remove from the heat and whisk in lemon juice and butter. Spoon hollandaise sauce over the eggs. Sprinkle with parsley and serve immediately.
This Recipe first appeared in Health eCooks®.
Nutrition Facts
Serving size: 1 egg 1/2 English muffin 2 Tbsp sauce
Per Serving: Calories: 156; Fat: 7g; Saturated Fat: 2g; Cholesterol: 192mg; Sodium: 405mg; Carbohydrates: 12g; Fiber: 4g; Protein: 13g
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
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