You bet…This skinny one is beyond delicious!!! And, it’s topped with a low calorie “mock” Hollandaise sauce. Perfect to make on the weekend. Each skinny serving has 204 calories, 9 grams of fat and 6 Weight Watchers SmartPoints. This recipe makes 2 servings but this can easily be doubled, tripled and so on. Enjoy!
Prep Time: 10 minutes
Bake Time: 12 minutes
Ingredients for Eggs Benedict:
1 teaspoon vinegar
2 eggs, I like using Egg-Land’s Best eggs
1 English muffin (whole wheat or multigrain), split, see shopping tips
1 wedge Laughing Cow Light garlic and herb cheese or your favorite flavor, see shopping tips
2 thin slices cooked ham (½ ounce for each), cut in 4, see shopping tips
2 large thin slices tomato or 4 smaller slices
Ingredients for Skinny Hollandaise Sauce:
2 tablespoons fat-free plain yogurt
½ tablespoon light mayonnaise, I like Best Foods Light (Hellman’s)
2 teaspoon spicy brown mustard
1 teaspoon reduced-fat butter or Smart Balance light, melted in microwave for about 15 seconds (covered)
Pinch of salt and pepper, to taste
1. To Poach Eggs: Add enough water to the pot or pan to fill half full of water. Add vinegar. Bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one egg at a time into a measuring cup. Holding the lip of the cup as close to the water as possible, carefully slip egg into simmering water. Repeat with additional egg. Leave some space between each. Simmer eggs, uncovered, for 3 minutes or until the whites are completely set and yolks begin to thicken a bit but are not hard. Using a slotted spoon, carefully remove eggs to a plate.
2. In the meantime, preheat oven to 400 degrees. Toast English muffin halves and set aside. Spread the cut side of each muffin half with ½ of the cheese wedge. Place muffin halves, cheese side up, in prepared dish. Top each with the ham pieces. Place tomato slice or slices on top. Add a cooked egg to each.
3. To Make Hollandaise Sauce: In a small bowl, mix together yogurt, mayonnaise, mustard, butter and a little salt and pepper. Divide and spoon Hollandaise Sauce over eggs. Spread over top using the back of the spoon.
4. Cover pan with foil and bake for about 10-12 minutes until heated through.
5. Serve at once with a fork and knife.
Makes 2 servings
Eggs Benedict is an American breakfast dish that consists of English muffin halves topped with ham or bacon, poached eggs and Hollandaise sauce.
There are at least two stories about the origin of Eggs Benedict and both date to back to the 1890’s in New York City. The first, a Mrs. LeGrand Benedict was tired of the usual fare at the restaurant she was dining at and negotiated the new dish with the help of the maître d’hôtel. The other story credits Mr. Lemuel Benedict, who requested toast, bacon, poached eggs, and a small pitcher of hollandaise to help treat a hangover one morning at the Waldorf-Astoria.
Many supermarkets sell whole wheat or multigrain English muffins. I used a brand called Open Nature and bought them at Vons/Safeway. Each muffin has 110 calories, 1.5g fat.
Thomas English Muffins are yummy too.
Most supermarkets, including Trader Joe’s sell Light The Laughing Cow cheese wedges. I like their garlic and herb but any of the light flavors will work. Or, you could use fat-free cream cheese.
If you’re looking to use a healthier type of ham, Trader Joe’s sells (8 oz) packages of Black Forest ham. It’s uncured and contains ‘no nitrates.’ Most health food markets sell this type of ham.
Weight Watchers SmartPoints 6
Weight Watchers POINTS PLUS 5
|SKINNY FACTS: for 1 serving (including sauce)
204 calories, 9g fat, 2g sat. fat, 187mg chol, 14g protein., 15g carbs, 2g fiber, 550mg sodium, 4g sugar