Benaddicted to Eggs

Traditionally high-fat Eggs Benedict gets a makeover!

Ingredients

•8 slices Canadian bacon or thin slices of ham
•4 large eggs
•¼ cup each light sour cream and light mayonnaise
•1 Tbsp each honey mustard and freshly squeezed lemon juice
•Pinch of salt and cayenne pepper
•2 whole-wheat English muffins, split and toasted
•Fresh dill or parsley for garnish, optional

Directions

1.In a medium, nonstick skillet, lightly brown bacon over medium heat (about 3 minutes per side). Remove from skillet and keep warm.

2.Fill same skillet half full of water. Bring to a boil, then reduce heat to simmering. Break 1 egg into a small dish, then slide egg into simmering water. Repeat with remaining eggs. Simmer eggs, uncovered for 4 to 5 minutes, until yolks are set, but not hard.

3.Meanwhile, in a small saucepan, whisk together mayonnaise, sour cream, honey mustard, lemon juice, salt and cayenne. Cook over medium heat just until mixture is heated through. Do not boil. Remove sauce from heat.

4.For each serving, place 1 toasted muffin-half on a plate. Top with 2 slices bacon. Remove 1 egg from water using a slotted spoon. Place egg over bacon. Pour 2 Tbsp sauce over egg. Garnish with fresh dill or parsley, if desired. Serve immediately.

Notes

Makes 4 servings.

Each serving counts as 2 protein (Group 6), 1 carb (Group 5), and 1 fat (Group 7).

Recipe courtesy of Reader's Digest magazine