Eggs benedict is on my Top 100 list. I seem to rarely make things off that list, but I did decide to cross this one off. Of course, I have still to make the real, full-fat version because this is just a knock-off, low cal version. It wasn’t too bad, especially for being lower cal. And it was fairly easy to make compared to some of the other recipes out there. All in all, a not bad breakfast
Source: slightly modified Weight Watchers
3 tablespoons light sour cream
2 teaspoons skim milk
1 teaspoon Dijon mustard
1 whole wheat English muffin, split
2 oz thin sliced reduced-sodium cooked ham
snipped fresh chives or parsley (optional)
In a small bowl, combine sour cream, milk and mustard; set aside.
Lightly grease a medium size skillet. Half fill the skillet with water. Bring water to boiling; reduce heat to a simmer. Break one egg 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 an equal amount of space. Simmer, uncovered 3 to 5 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
Toast muffin halves. Top each muffin with ham.
To serve use a slotted spoon to remove eggs from skillet; place eggs on top of ham. Spoon sauce over eggs and, if desired, sprinkle with chives or parsley.
Makes 2 servings