Eggs Benedict
(from salonx’s recipe box)
Treat mom to breakfast in bed with our lightened-up version of this restaurant classic. Surprise her by cleaning up the kitchen, too!
POINTS® Value: 6
Level of Difficulty: Moderate
Source: weightwatchers.com
Prep time: 15 minutes
Cook time: 12 minutes
Serves 4 people
Categories: Eggs
Ingredients
- 2 Tbsp hot water
- 1/2 cup reduced-calorie mayonnaise
- 1 Tbsp fresh lemon juice
- 2 oz Canadian-style bacon, about 4 slices
- 2 average whole-wheat english muffin(s), split and toasted
- 4 large egg(s)
Directions
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In the top of a double boiler, blend hot water with mayonnaise, stirring frequently until heated through, about 7 minutes. Add lemon juice. Remove double boiler from heat and set aside. Add 2 to 3 drops yellow food coloring, if desired.
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In a nonstick skillet, cook bacon until heated through, about 3 minutes. Place one slice bacon on each muffin half.
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Meanwhile, prepare poached eggs by cracking each egg into one of four microwaveable bowls (be careful not to break the yolks). Cover each with clear plastic wrap. Microwave 2 eggs at a time on HIGH until whites are cooked and yolk is firm, about 1 1/2 to 2 minutes. Remove eggs with slotted spoon and place one each on muffin halves. Top each egg with 2 tablespoons of sauce and serve immediately. Yields 1/2 muffin per serving.