breakfast

Skinny eggs Benedict

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Ingredients for eggs benedict: 1 tsp vinegar, 2 eggs, 1 english muffin split, 1 laughing cow wedge, 2 slices of cooked ham/turkey bacon, 2 large tomato slices

Ingredients for skinny hollandaise sauce: 2 tablespoons fat free plain yogurt, 1/2 tbsp light mayo, 2 tsp spicy brown mustard, 1 tsp reduced fat butter melted in microwave, pinch of salt and pepper to taste

To poach eggs: Add enough water to pot to fill half way with water.  add vinegar and bring to boil.  reduce heat to simmering.  break  1 egg at a time into a measuring cup.  holding the lip of the cup as close to the water as possible, carefully slip the egg into simmering water.  repeat with additional egg.  leave some space between each.  simmer eggs uncovered for 3 minutes or until whites are set and yolks are thickened.  using a slotted spoon, carefully remove eggs to a plate.

meanwhile preheat the oven to 400F, toast the english muffin halves and set aside.  spread the cut side of each muffin half with 1/2 of the cheese wedge.  place muffin halves, cheese side up, in prepared dish.  top each with ham/bacon pieces.  place tomato slices on top.  add a cooked egg to each.

to make hollandaise sauce:  in a small bowl, mix together yogurt, mayo, mustard, butter and a little salt and pepper.  divide and spoon sauce over eggs.  spread over top using the back of the spoon.

Cover pan with foil and bake for 10-12 minutes until heated through..makes 2 servings

Recipe from skinnykitchen.com

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