Benaddicted to Eggs

Traditionally high-fat Eggs Benedict gets a makeover!


  • 8 slices of thin sliced ham
  • 4 large eggs
  • ¼ cup each light sour cream and light mayonnaise
  • 1 tbsp. each honey mustard and freshly squeezed lemon juice
  • Pinch of salt and cayenne pepper
  • 2 whole-wheat English muffins, split and toasted
  • Fresh dill or parsley for garnish, optional


  • In a medium, nonstick skillet, lightly brown ham over medium heat (about 3 minutes per side). Remove from skillet and keep warm.
  • Fill same skillet half full of water. Bring to a boil, reduce heat to simmering. Break 1 egg into a small dish and slide egg into simmering water. Repeat with remaining eggs. Simmer eggs, uncovered for 4 to 5 minutes, until yolks are set, but not hard.
  • Meanwhile, in a small saucepan, whisk together mayonnaise, sour cream, honey mustard, lemon juice, salt and cayenne. Cook over medium heat just until mixture is heated through. Do not boil. Remove sauce from heat.
  • For each serving, place 1 toasted muffin-half on a plate. Top with 2 slices ham. Remove 1 egg from water using a slotted spoon. Place egg over ham. Pour 2 tbsp. sauce over egg. Garnish with fresh dill or parsley, if desired. Serve immediately.

Allowances: Makes 4 servings.
Each serving counts as 2 protein (Group 6), 1 carb (Group 5), and 1 fat (Group 7).


Recipe courtesy of Reader’s Digest magazine

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