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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This version of the popular eggs benedict has been adapted to the microwave oven and is more healthful than the original versions. Ingredients:
1 cup water |
4 eggs |
1/3 cup plain fat-free yogurt |
3 tablespoons light mayonnaise or 3 tablespoons salad dressing |
2 teaspoons cornstarch |
1 teaspoon prepared mustard |
1 dash ground red pepper |
1/4 cup skim milk |
salt |
pepper |
french bread or english muffin |
1 large tomato, sliced |
12 large spinach leaves, stems removed |
2 ounces smoked turkey or 2 ounces chicken, very thinly sliced |
Directions:
1. for eggs, place water in a 1 quart microwave-safe casserole.
2. Microwave, uncovered, on high for 2 or 3 minutes or until boiling.
3. Gently break eggs into water. Prick each yold and white. Cover with waxed paper; cook on high for 2 minutes. Let eggs stand, covered, while preparing sauce.
4. For sauce, in a 1 quart microwave-safe bowl, stir together yogurt, mayonnaise dressing, cornstarch, mustard, and red pepper; stir in milk.
5. Cook uncovered, on hight for 2 or 3 minutes or until slightly thickened and bubbly, stirring after every minute.
6. Season to taste with salt and pepper. cover; set aside.
7. Arrange bread slices or muffin halves on a large microwave-safe plate.
8. Top each with one slice of tomato, 3 spinich leaves, and 1/4 of the turkey.
9. With a slotted spoon, remove eggs from water; place on top of the turkey slices.
10. Spoon some sauce over each serving.
11. Cook, uncovered, on high, for 1 or 2 minutes or just until heated through.
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