Light Eggs Benedict

Name: Light Eggs Benedict
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp butter-flavored sprinkles; 8 slices Canadian bacon; 0 teaspoons cayenne pepper; 1 egg yolk, lightly beaten; 8 eggs; 4 whole wheat English muffins, split and toasted; 118 milliliters fat-free evaporated milk; 118 milliliters fat-free milk; 2 Tbsps all-purpose flour; 0 teaspoons ground mustard; 1 Tbsp lemon juice; 0 teaspoons salt

You can never have too many breakfast recipes, so give Light Eggs Benedict a try. One serving contains 220 calories, 16g of protein, and 10g of fat. This recipe serves 8. This recipe covers 14% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up muffins, ground mustard, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

In a large nonstick skillet coated with cooking spray, brown bacon on both sides; remove and keep warm.

Ingredients you will need

Cooking Spray

Bacon

Equipment you will use

Frying Pan

Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, about 4 minutes.

Ingredients you will need

Custard

Water

Egg Yolk

Egg

Equipment you will use

Frying Pan

Meanwhile, in a small saucepan, combine the flour, salt, mustard and cayenne. Gradually stir in milk and evaporated milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Ingredients you will need

Evaporated Milk

Ground Cayenne Pepper

Mustard

All Purpose Flour

Milk

Salt

Equipment you will use

Sauce Pan

Remove from the heat.

Stir a small amount of sauce into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.

Ingredients you will need

Egg Yolk

Sauce

Equipment you will use

Frying Pan

Remove from the heat; stir in butter-flavored sprinkles and lemon juice.

Ingredients you will need

Lemon Juice

Sprinkles

Butter

With a slotted spoon, lift each egg out of the water. Top each muffin half with a slice of bacon, an egg and 2 tablespoons sauce.

Ingredients you will need

Bacon

Sauce

Water

Egg

Equipment you will use

Slotted Spoon

Serve immediately.

Equipment

Frying Pan

Sauce Pan

Slotted Spoon

Ingredients

Servings:

1Tbsp

butter-flavored sprinkles 8slices

Canadian bacon 0teaspoons

cayenne pepper 1

egg yolk, lightly beaten 8

eggs 4

whole wheat English muffins, split and toasted 118milliliters

fat-free evaporated milk 118milliliters

fat-free milk 2Tbsps

all-purpose flour 0teaspoons

ground mustard 1Tbsp

lemon juice 0teaspoons

salt

Recommended wine: Chardonnay, Cava

Eggs Benedict on the menu? Try pairing with Chardonnay and Cava. Sparkling wine--with our without orange juice--is an obvious choice for eggs. With buttery hollandaise sauce, though, you might opt for a fuller white wine like chardonnay. You could try Pedroncelli Signature Selection Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 15 dollars per bottle.

Pedroncelli Signature Selection Chardonnay

Rich lemon, pear and honey notes in the bouquet lead to fresh flavors of apple, meyer lemon, and mango. The blend of the two Chardonnay lots adds both fruit forward qualities and toasted oak complexity. Highlighted by bright acidity, the wine finishes crisp with a long lingering finish.