Ever have that craving for something that you know is just terrible for you? Well, that's how I feel about Eggs Benedict. A restaurant around here makes them with crab meat and asparagus - yum! I found this recipe on one of the diet sites that was posted here on FFF. Haven't tried it yet, but intend to this weekend. I'd be interested if anyone has some ideas on how to reduce the sodium.One serving of Eggs Benedict -- over a hunk of cornbread -- drenched with butter-rich Hollandaise sauce soaks up 1,737 calories, a whopping 124 grams of fat, and 3,850 mg of sodium. Assemble these ingredients before cooking:4 large eggs8 slices Canadian bacon¼ cup low-fat mayonnaise¼ cup low-fat sour cream1 Tbsp. prepared mustard2 tsp. honey1 Tbsp. fresh lemon juicePinch of salt and cayenne pepper (optional)2 English muffins, split and toastedFresh dill or parsley for garnish (optional)Lightly brown the bacon (about 3 minutes per side) in a large skillet over medium heat. To keep warm put the strips on a plate lined with a paper towel and slip into an oven set at 250 degrees. Fill a medium skillet half full of water and bring to a boil before reducing heat to simmer. Prepare each egg separately by breaking over a small dish and then sliding the egg into the pan of simmering water. Simmer eggs uncovered for 4 to 5 minutes (until yolks are set, but not too hard). While eggs are cooking: In a small saucepan, whisk together mayonnaise, sour cream, honey, mustard, lemon juice, salt and cayenne (if desired). Cook over medium heat until mixture is heated through without boiling. Remove sauce from heat. To serve: Top half a toasted muffin with 2 slices of Canadian bacon. Using a slotted spoon, remove an egg from the water, place on the bacon, top with 2 tablespoons of sauce and garnish with fresh dill or parsley (if desired). Serve immediately.Makes 4 Serving. Nutritional info per serving: 188 calories, 6.2 grams of fat, and 784 mg of sodium.
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