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Eggs Benedict


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Member since 2007

Serves 1 | Prep Time | Cook Time

Ingredients

1/2 Thomas' Light Multi Grain English Muffin (or half of another light english muffin**)
1 large egg
1 slice lean ham
1 tbsp. fat-free mayonnaise
1 tsp. Hellmann's/ Best Foods Dijonnaise
1 tsp. Brummel & Brown Spread (or another reduced calorie buttery spread**); softened
1 tsp. lemon yogurt


Directions:


Prepare sauce by stirring to combine B&B spread, mayo, yogurt and Dijonnaise; set aside. Crack egg gently into a small cup or dish. Fill a medium-sized pot with 2 inches of water, and bring water to a boil. Once boiling, lower temperature until a steady and consistent, but VERY low, boil is reached. Gently pour in the egg and allow to cook for 3 - 5 minutes (3 for a runnier egg, 5 for very firm), or until egg white is mostly opaque. Carefully remove egg by sliding a spatula underneath it and placing it on a plate. Use a paper towel to soak up any excess water. Toast muffin half and heat ham if desired. Heat sauce in the microwave for approximately 20 seconds and stir (add a little water if you prefer a thinner sauce). Top muffin with ham and egg, and then cover with sauce. Enjoy! Serves 1.



Serving Size: 1 portion (entire recipe)


Calories: 180


Fat: 8.5g


Sodium: 690mg


Carbs: 17g


Fiber: 4g


Sugars: 3.5g


Protein: 13g


*4 Points!



Pairs Well With


Notes

Serving Size: 1 portion (entire recipe)

Calories: 180

Fat: 8.5g

Sodium: 690mg

Carbs: 17g

Fiber: 4g

Sugars: 3.5g

Protein: 13g

*4 Points!

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