Low-Fat Eggs Benedict

This can be made vegetarian by substituting grilled portobello mushrooms for the Canadian bacon.

Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 oz. evaporated skim milk
  • ½ cup low-fat mayonnaise
  • 2 tsp. lemon juice
  • 4 medium eggs
  • 4 slices Canadian bacon
  • 2 (100-calorie) English muffins

Directions

  • Mix the skim milk with the mayonnaise and lemon juice and heat in the microwave for about 40 seconds to warm.
  • Crack each egg into individual microwaveable bowls, being careful not to break the yolks. Cover each bowl with plastic wrap and microwave on high until the whites are cooked and yolks firm, about 2 minutes.
  • In a skillet, cook the bacon. Toast the muffins in the toaster. Place the bacon two English muffin pieces.
  • Add the eggs on the bacon and top each egg with 2 tablespoons of mayonnaise mixture.

Recipe Information

Serves: 4

Ingredients

  • 1 oz. evaporated skim milk
  • ½ cup low-fat mayonnaise
  • 2 tsp. lemon juice
  • 4 medium eggs
  • 4 slices Canadian bacon
  • 2 (100-calorie) English muffins

Directions

  • Mix the skim milk with the mayonnaise and lemon juice and heat in the microwave for about 40 seconds to warm.
  • Crack each egg into individual microwaveable bowls, being careful not to break the yolks. Cover each bowl with plastic wrap and microwave on high until the whites are cooked and yolks firm, about 2 minutes.
  • In a skillet, cook the bacon. Toast the muffins in the toaster. Place the bacon two English muffin pieces.
  • Add the eggs on the bacon and top each egg with 2 tablespoons of mayonnaise mixture.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat6g
Saturated Fat2g
Cholesterol180mg
Sodium610mg
Total Carbohydrate17g
Dietary Fiber1g
Sugars5g
Protein14g