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Eggs Benedict Recipe
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Reduced calorie mayonnaise||1⁄4 Cup (4 tbs)|
|Skim milk||2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Ground red pepper||1 Dash|
|Nonstick spray coating||1|
|Canadian style bacon||4 Ounce|
|English muffins||2 , split and toasted|
Serving size: Complete recipe
Calories 938 Calories from Fat 375
% Daily Value*
Total Fat 42 g64.9%
Saturated Fat 11.3 g56.3%
Trans Fat 0 g
Cholesterol 920.7 mg
Sodium 2407.7 mg100.3%
Total Carbohydrates 83 g27.7%
Dietary Fiber 6.3 g25.1%
Sugars 12.4 g
Protein 60 g119.9%
Vitamin A 24.6% Vitamin C 3.9%
Calcium 47.7% Iron 48.9%
*Based on a 2000 Calorie diet
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.