Wednesday, July 29, 2009

Eggs benedict (The low fat version)

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.

2 quarts water
1 Tbsp white wine vinegar
5 asparagus spears
1/2 English muffin
1 large egg
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.

Keep the water in this first pan at the poaching stage and place the second quart of water in a large skillet over medium-high heat and add the vinegar. Bring the water/vinegar mixture to a shiver.

After both of the pans are at poaching stage, add the asparagus back into the first pot of water.

Remove the egg from the refrigerator and crack it into a teacup or custard dish. Gently place the egg in the water with the vinegar. As the egg begins to cook, place a half of an English muffin in the toaster and start toasting.

Heat the hollandaise sauce gently over low heat stirring frequently. Do not let it boil.

At the time the English muffin is done, the asparagus and eggs should be nearly finished cooking. The hollandaise has to be hot, but not too hot, or the egg that is in the sauce will overcook and curdle.

Assemble each serving by placing the English muffin (nook and cranny side up) on a warm dinner plate and top with the blanched asparagus spears. Place the poached egg over the asparagus and then spoon 2 tablespoons of hollandaise sauce over the top of the egg.

Nutrition Facts

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
Cholesterol 239mg 80%
Sodium 250mg 10%
Total Carbohydrates 20g 7%
Dietary Fiber 2g 7%
Sugars 3g
Protein 11g
Vitamin A 19% Vitamin C 11%
Calcium 12% Iron 17%
Vitamin K 34 mcg Potassium 277 mg
Magnesium 21 mg

1 comment:

Peter and Leslie said...

That looks really good. Is it from cooking light?

Also, yes, we have started using a cutting board. One came with our knife. :o) No more plates.