Light Eggs Benedict for #SundaySupper

Rants from my Crazy Kitchen

Ready in: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4

Ingredients

  • 3 stalks asparagus, shaved
    Produce
  • 1 teaspoon Dijon mustard
    Condiments
  • 1 cup egg whites or egg replacer
    Health Foods;Baking
  • ¼ cup cholesterol free mayonnaise (made with canola oil)
    Condiments
  • ¼ teaspoon chopped fresh dill
    Produce;Spices and Seasonings
  • 1 teaspoon lemon juice
    Produce
  • ¼ cup lowfat (2% milkfat) plain Greek yogurt
    Milk, Eggs, Other Dairy
  • 2 light multi-grain English muffins
    Bakery/Bread
  • 4 slices cooked turkey bacon
    Meat

Steps

  • Prepare the Hollandaise: In a small bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and dill. Stir well and set aside to come to room temperature.Trim the bottom 2 inches of the asparagus, then shave on a cutting board, stalk laying down, from bottom to tip.
  • Place in a steamer basket, but wait to steam until almost ready to assemble the Eggs Benedict. Bring water to boil in the steamer pot before placing steamer basket on top, cover, and steam for 3 minutes.Spray a frying pan with cooking spray, cook the turkey bacon over medium-high heat until crisp.

Nutrition

  • Calories: 393.05  cal  (19.65%)
  • Fat: 13.27  g  (20.42%)
  • Saturated Fat: 3.89  g  (24.33%)
  • Carbohydrates: 23.32  g  (7.77%)
  • Sugar: 16.78  g  (18.64%)
  • Cholesterol: 374.77  mg  (124.92%)
  • Sodium: 1011.9  mg  (44.0%)
  • Protein: 42.55  g  (85.1%)
  • Selenium: 90.12  µg  (128.74%)
  • Vitamin B2: 1.19  mg  (69.87%)
  • Phosphorus: 401.02  mg  (40.1%)
  • Vitamin B12: 2.26  µg  (37.65%)
  • Calcium: 241.89  mg  (24.19%)
  • Folate: 93.28  µg  (23.32%)
  • Vitamin B5: 2.26  mg  (22.58%)
  • Manganese: 0.38  mg  (18.83%)
  • Vitamin A: 872.6  IU  (17.45%)
  • Potassium: 591.25  mg  (16.89%)
  • Iron: 2.91  mg  (16.18%)
  • Vitamin B1: 0.22  mg  (14.76%)
  • Magnesium: 58.99  mg  (14.75%)
  • Zinc: 1.9  mg  (12.66%)
  • Copper: 0.23  mg  (11.53%)
  • Vitamin K: 10.92  µg  (10.4%)
  • Vitamin B6: 0.18  mg  (8.8%)
  • Vitamin B3: 1.64  mg  (8.21%)
  • Vitamin E: 1.16  mg  (7.73%)
  • Fiber: 1.52  g  (6.09%)
  • Vitamin C: 1.68  mg  (2.04%)

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