Lighten-Up Eggs Benny
Ingredients
juice of 1 lemon
1⁄4 cup light sour cream or low-fat plain yogurt
1 tsp3 Onion Dip Mix
1 1⁄2 tsp olive oil
1 1⁄2 tsp warm water
1 tspLemon Dilly Dip Mix
Sea Salt, to taste
1 pinchSmoked Spanish Paprika, to taste
4 eggs
4 slices Canadian back bacon
2 English muffins
chives, to taste
Preparation
- Squeeze 1⁄2 tsp lemon juice into a medium-size bowl. Whisk in next 7 ingredients. Add more lemon juice, if needed.
- If making ahead, make to this point, then cover and refrigerate for up to 2 days. Bring sauce to room temperature before using.
- Lightly oil Hen & Chick Egg Poachers. Place Poachers in frying pan with about 2” water and bring to a boil. Reduce to a simmer, crack eggs into the Poachers, and float in water. Cover pan with lid and simmer for 3–5 minutes, until desired firmness.
- Meanwhile, heat bacon in microwave until warm.
- To serve, place English muffins (open) on plates and top with bacon slices. Using a spoon, remove Poacher from water. Run spoon around the egg to unmold, and place egg on bacon slices. Spoon sauce over eggs and sprinkle with chives.
Nutritional Information
Per serving: Calories 230, Fat 11 g (Saturated 3 g, Trans 0 g), Cholesterol 265 mg, Sodium 580 mg, Carbohydrate 18 g (Fibre 3 g, Sugars 4 g), Protein 16 g.
Tips
These Bennies are also delicious with smoked salmon instead of bacon.
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