Thursday, July 19, 2012

Eggs Benedict
*Modified  recipe from
3 Tablespoons plain greek yogurt
2 teaspoons fat free milk
1 teaspoon dijon mustard
2 eggs
1 whole wheat english muffin
2 oz of thinly sliced turkey meat
2 tomato slices

In a small bowl, mix yogurt, milk and mustard.  Stir and then set aside.
Spray a medium skillet with cooking spray then fill half way full with water. Bring water to boiling then reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a small dish.  Carefully slide egg into simmering water, holding the lip of the dish as close to the water as possible.  Repeat with the remaining egg, allowing each egg equal amount of space.
Simmer, uncovered, for 3-5 minutes or until the egg whites are completely set and yolks begin to thicken but are not hard.
Meanwhile, place muffin halves cut side up on a baking dish.  Broil 3-4 inches from the heat for 1-2 minutes or until toasted. Top muffin halves with turkey and tomato and continue broil for 1 minute more or until the toppings are heated through.  
To serve, use a slotted spoon to remove eggs from skillet. Place eggs on top of tomato slices. Spoon sauce over eggs, top with snipped fresh chives if desired.

 Every angle I tried on this just didn't seem to do it justice.  Sorry!
This is what it looked like when it was cut into.  SOOOO good!

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