We made the eggs benedict this morning.
How was it you ask? Let's ask the eaters...
Kyle: I thought it was great!
Elizabeth: I thought it was great too! (Did I mention that Elizabeth Grojean from the famous Grojean family has come to visit us for a couple of days) It should be mentioned that this was her first time trying eggs benedict.
Me: It was good, not as good as the fattening version obviously, but worth trying again!
Average result: Great= success!
So as I mentioned before, if it turned out to be edible, I would share the low fat recipe with you. So here it is.
And the recipe:
Servings = 1 | Serving size =1 egg with 1/2 muffin and 2 Tbsp. sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16.
This recipe also requires making Hollandaise Sauce
This doesn't keep well and should be eaten immediately.
|1 Tbsp||white wine vinegar|
|2 Tbsp||hollandaise sauce|
Heat one quart of water in a medium skillet over medium-high heat. The water should never come to a full boil (see the sidebar on poaching). Place the asparagus spears in the water and cook for about 5 – 7 minutes until they are bright green and only very slightly limp. Remove and place on a paper towel.
Serving size = 1 egg with muffin and 2 Tbsp. sauce
Servings = 1
Amount Per Serving
|Calories 192||Calories from Fat 62|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 20g||7%|
|Dietary Fiber 2g||7%|
|Vitamin A 19%||Vitamin C 11%|
|Calcium 12%||Iron 17%|
|Vitamin K 34 mcg||Potassium 277 mg|
|Magnesium 21 mg|