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Low Calorie Eggs Benedict

Eggs Benedict

April 10, 2017

A Sunday brunch favorite, this Eggs Benedict recipes uses low-fat mock hollandaise sauce and whole wheat English muffins to provide a healthier take on this classic. High in protein and low in calories, you'll be surprised by how delicious this breakfast recipe is!

  • Yields: 4 Servings
Low Calorie Eggs Benedict


1Prepare Mock Hollandaise Sauce.

2Mock Hollandaise Sauce:

3Process 4 ounces fat-free cream cheese, 3 tablespoons plain nonfat yogurt, 1 tablespoon lemon juice and 1 tablespoon Dijon mustard in food processor or blender until smooth. Heat in small saucepan over medium-high heat until hot. Makes 3/4 cup sauce. Set aside.

4Bring 6 cups water to a boil in large saucepan over high heat. Reduce heat to simmer. Carefully break 1 egg into small dish and slide egg into water. Repeat with remaining 3 eggs. Simmer, uncovered, about 5 minutes or until yolks are just set.

5Meanwhile, toast muffin halves; place on serving plates. Top each muffin half with spinach leaves, 2 ounces Canadian bacon, 1 tomato slice and 1 egg. Spoon 3 tablespoons Mock Hollandaise Sauce over egg; sprinkle with paprika. Serve with fresh fruit, if desired.

1 Starch
1/2 Vegetable
2 1/2 Meat

Source: Down-Home Cooking for Diabetics

Publications International Ltd.


Mock Hollandaise Sauce (recipe follows)

4 eggs, divided

2 whole-wheat English muffins, halved

Fresh spinach leaves, washed and drained

8 ounces sliced lean Canadian bacon

4 tomato slices, cut 1/2 inch thick



Nutrition Facts

Serving Size1/4 Recipe
Total Fat6g
Total Carbohydrates19g
Dietary Fiber1g

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