Skinny Eggs Benedict
1 tbsp white wine (you could also substitute with apple cider vinegar)
4 egg large
4 slice Canadian bacon
1/4 cup fat-free plain greek yogurt
1/4 cup reduced calorie mayonnaise
1 tsp dijon mustard
1 tsp lemon juice freshly squeezed
1/2 tsp lemon zest
2 tsp unsalted butter
2 whole grain English muffins split and toasted
1 tomato medium, cut into 4 thick slices
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1. Fill a large skillet halfway up with water and bring to a boil. Stir in vinegar, then reduce heat to a simmer. Carefully break eggs one at a time into the boiling water. Cook for 4 minutes or until the whites are set. Remove eggs with a slotted spoon and let drain briefly. Set aside. Discard water.
2. Wipe out the skillet and set over medium-high heat. Add canadian bacon and cook for 1 minute each side or until warmed through.
3. To make the sauce: In small microwave-safe bowl, whisk together, yogurt, mayonnaise, mustard, lemon juice, and lemon zest. Microwave for 30 seconds, then stir in butter until melted.
4. Place a slice of tomato, Canadian bacon, and an egg on top each english muffin half. Drizzle with about 2 tablespoons sauce.
Per Serving: Calories: N/A, Total Fat: g, Sat Fat: g, Sodium: mg, Carbs: g, Fiber: g, Sugar: g, Protein: g, Weight Watchers SmartPoints: 7
THE WEIGHT IS OVER.
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