Tuesday, July 23, 2013

{Breakfast Recipes} Guilt-Free Eggs Benny

Do you LOVE Eggs Benedict but not the guilt of eating such a rich breakfast? Here is a guilt free breakfast recipe for Eggs Benedict that has the same taste with less fat! 


Guilt-Free Eggs Benny

Ingredients:
2 eggs
1 light whole wheat English Muffin
2 slices Canadian bacon
1/4 cup fat-free plain yogurt
1/2 teaspoon dry mustard
Kosher salt and cayenne pepper, to taste
1 tablespoon lemon zest, for garnish
1 tablespoon chopped fresh parsley, for garnish
1 tablespoon white vinegar
Non-fat cooking spray


Directions: 
 
1. In a large pan coated with non- stick cooking spray, brown the Canadian bacon over medium heat. Remove from the pan and keep warm.
2. In a small saucepan, over very low heat, combine yogurt, dry mustard, and season with the salt and cayenne pepper, whisking continually until warm. Be careful: if you overheat, your yogurt will curdle.
3. In a pot of boiling water, add the vinegar and reduce heat to a low simmer. Crack one egg into a small bowl and very gently add it to the simmering water. Repeat this for the second egg. Simmer for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque.
4. In the meantime, toast the whole wheat English muffin. Assemble by placing the toasted muffin on a plate. Top with a piece of the Canadian bacon, a poached egg, and then top with the yogurt sauce. Sprinkle lemon zest and chopped parsley over each egg. Enjoy.



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