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.


Difficulty LevelVery EasyCuisine


 Low fat plain yogurt1⁄4 Cup (4 tbs)
 Reduced calorie mayonnaise1⁄4 Cup (4 tbs)
 Skim milk2 Teaspoon
 Dry mustard1⁄4 Teaspoon
 Ground red pepper1 Dash
 Nonstick spray coating1
 Canadian style bacon4 Ounce
 English muffins2 , split and toasted

Nutrition Facts

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


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.