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
1/4 cup plain low fat yogurt
1/4 cup reduced calorie mayonnaise
2 teaspoons skim milk
1/4 teaspoon dry mustard
Dash ground red pepper
Nonstick spray coating
4 eggs
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.
