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Eggs Benedict

Yields14 Servings

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!

Low Calorie Eggs Benedict

 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
 Paprika
1

Prepare Mock Hollandaise Sauce.

2

Mock Hollandaise Sauce:

3

Process 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.

4

Bring 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.

5

Meanwhile, 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.

Nutrition Facts

Serving Size 4 Servings

Servings 14

Amount Per Serving
Calories 237
% Daily Value *
Total Fat 6g10%
Cholesterol 248mg83%
Sodium 1209mg51%
Total Carbohydrate 19g7%

Dietary Fiber 1g4%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.