Eggs Benedict Recipe
Eggs Benedict gives a good taste. With the muffins and other ingredients,Eggs Benedict gives a nice taste. Eggitarians must try Eggs Benedict.
Ingredients
| Low fat plain yogurt | 1/4 Cup (16 tbs) | |
| 1/4 cup reduced calorie mayonnaise | ||
| Skim milk | 2 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Ground red pepper | 1 Dash | |
| Nonstick spray coating | ||
| Eggs | 4 standard | |
| 4 ounces Canadian style bacon | ||
| 2 English muffins, split and toasted | ||
Directions
For sauce, in a small saucepan combine yogurt, mayonnaise, milk, dry mustard, and ground red pepper; set aside.
Spray an 8 inch skillet with nonstick spray coating.
Fill the skillet halfway with water.
Bring to boiling; reduce heat so water is simmering.
To poach eggs, break 1 egg into a small dish and slide egg into water.
Repeat with remaining eggs.
Simmer, uncovered, for 3 to 5 minutes or till eggs are just soft cooked.
Meanwhile, in a large skillet lightly brown bacon over medium heat for 3 minutes on each side.
Cover; keep warm.
Cook and stir sauce over low heat just till heated through, but do not boil.
Spray an 8 inch skillet with nonstick spray coating.
Fill the skillet halfway with water.
Bring to boiling; reduce heat so water is simmering.
To poach eggs, break 1 egg into a small dish and slide egg into water.
Repeat with remaining eggs.
Simmer, uncovered, for 3 to 5 minutes or till eggs are just soft cooked.
Meanwhile, in a large skillet lightly brown bacon over medium heat for 3 minutes on each side.
Cover; keep warm.
Cook and stir sauce over low heat just till heated through, but do not boil.
Chef
