Eggs Benedict
  • Servings: 1
  • 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
  1. Directions:
  2. 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.
  3. Serving Size: 1 portion (entire recipe)
  4. Calories: 180
  5. Fat: 8.5g
  6. Sodium: 690mg
  7. Carbs: 17g
  8. Fiber: 4g
  9. Sugars: 3.5g
  10. Protein: 13g
  11. *4 Points!
Serving Size: 1 portion (entire recipe) Calories: 180 Fat: 8.5g Sodium: 690mg Carbs: 17g Fiber: 4g Sugars: 3.5g Protein: 13g *4 Points!