X Ceptionally Healthy Eggs Benedict Recipes

X-CEPTIONALLY HEALTHY EGGS BENEDICT

X-Ceptionally Healthy Eggs Benedict image

Don't rate this one as if it were the original version with 30 grams of fat but I do think you'll like it! I LOVE eggs benedict so played around with six different light versions to come up with the best!

Provided by FLKeysJen

Categories Breakfast

Time 12m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 eggs
1 light multi-grain whole wheat English muffin
2 slices Canadian bacon (if you're being really good you can substitute 1/2 cup spinach leaves or asparagus) or 2 slices lean ham (if you're being really good you can substitute 1/2 cup spinach leaves or asparagus)
1/4 cup lemon low fat yogurt
1/2 teaspoon dry mustard
1 pinch salt
1 pinch cayenne pepper
fresh parsley (to garnish)
1 tablespoon white vinegar
1/2 g non-fat butter-flavored cooking spray

Steps:

In a skillet over medium heat, lightly brown Canadian bacon or ham in cooking spray (about three minutes each side); remove from skillet and keep warm.
Meanwhile, combine lemon yogurt, dry mustard, salt and cayenne in a small saucepan and whisk gently on low heat until warm and smooth (alternatively you can microwave them in a small dish.).
Fill a large skillet with 2 inches of water and 1 tablespoon vinegar. Bring water to a boil and reduce heat to a low temperature where the water is still consistently boiling but very low; crack one egg into a small dish and gently pour it into the skillet, doing the same for each additional egg, one by one. Simmer for 3-5 minutes until desired doneness, spooning hot water over the yolk until slightly opaque.
In the meantime, toast the english muffin (if a family member is not watching his or her weight you may want to butter his or her muffin);place a toasted muffin half on each plate with a piece of ham on top.
When the timer rings,carefully remove eggs from the water with a slotted spoon, letting the excess water drain away; place on top of ham; drizzle sauce over the top; garnish with parsley and serve immediately.

Nutrition Facts : Calories 222.1, Fat 8.2, SaturatedFat 2.5, Cholesterol 227, Sodium 777.5, Carbohydrate 20.4, Fiber 2.4, Sugar 9, Protein 16.6

EGGS BENEDICT RX

Eggs Benedict Rx image

Provided by Valerie Bertinelli

Categories main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 10

Ingredients

2 thin slices deli ham
2 tablespoons distilled white vinegar
2 large eggs
1/3 cup dry white wine
2 tablespoons lemon juice
3 tablespoons unsalted butter, cut into small pieces
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 whole-wheat 100-calorie English muffins, halved and toasted
1 tablespoon chopped fresh chives

Steps:

Cook the ham in a small skillet over medium heat until browned on both sides. Set aside.
Fill a medium saucepan with a tight-fitting lid with 2 inches of water. Add the vinegar and bring to a boil. Meanwhile, crack each egg into separate small heatproof mugs. Bring the boiling vinegar water to a simmer and gently lower the mugs all the way into the water. Carefully remove the mugs and leave the eggs behind. Cover and simmer the eggs for 3 minutes. If the yolks appear underdone for your liking, continue cooking them for 1 minute more. Remove the eggs with a slotted spoon to a paper-towel-lined plate.
While the eggs simmer, combine the wine and lemon juice in a saute pan and bring to a boil over high heat. Let boil 1 1/2 minutes. Reduce the heat to low, then whisk in the butter, piece by piece, allowing each to emulsify before adding the next. Turn off the heat and season with salt and pepper.
Top each English muffin half with a piece of ham, followed by an egg. Drizzle with the sauce and sprinkle chives over the top. Serve warm.

POTLUCK EGGS BENEDICT

Potluck Eggs Benedict image

Asparagus spears give this hearty breakfast dish big springtime flavor. It's super served over warm fluffy biscuits...and a great way to use up extra hard-cooked eggs. - Pauline Van Breemen, Franklin, Indiana

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 10-12 servings.

Number Of Ingredients 11

Ingredients

1 pound fresh asparagus, trimmed
3/4 cup butter, cubed
3/4 cup all-purpose flour
4 cups whole milk
1 can (14-1/2 ounces) chicken broth
1 pound cubed fully cooked ham
1 cup shredded cheddar cheese
8 hard-boiled large eggs, quartered
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
10 to 12 biscuits, warmed

Steps:

Cut asparagus into 1/2-in. pieces, using only tender parts of spears. Cook in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool. , Melt butter in a saucepan; stir in flour until smooth. Add milk and broth; bring to a boil. Cook and stir for 2 minutes. Add ham and cheese; stir until cheese is melted. Add eggs, salt, cayenne and asparagus; heat through. Serve over biscuits.

Nutrition Facts : Calories 485 calories, Fat 32g fat (15g saturated fat), Cholesterol 214mg cholesterol, Sodium 1444mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 1g fiber), Protein 21g protein.

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