Wednesday, May 2, 2012

Eggs Benedict

This isn't one of the best recipes I've ever posted. It's very basic and really a short-cut type of recipe. But it was in the WeightWatchers 15-minute book so I thought I'd try it. Plus I love eggs benedict!

Eggs Benedict-Adapted from Weight Watchers Five Ingredient 15-Minute Recipes
Total Time: 15 Minutes
Serves 4

  • 4 large eggs
  • 1/2 cup fat-free milk
  • 1 package Hollaindaise sauce mix
  • 1 tablespoon butter
  • 4 slices Canadian bacon
  • 2 light multigrain English muffins, split and toasted
  • 1/2 teaspoon freshly ground black pepper
Cook eggs to your liking (poached, over easy, sunny side up). While eggs cook, place milk and 4 1/2 teaspoons sauce mix in a small saucepan, reserving remaining sauce mix for another use; stir with awhisk until blended. Add butter to milk mixture. Cook, stirring constantly, over medium heat until sauce thickens.

Place bacon slices on a paper plate; cover slices with a paper towel. Microwave on HIGH 10 seconds or just until warm. Place 1 bacon slice on each muffin half, place one egg on top, and top with 2 tablespoons sauce.
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