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Synergy Eggs Benedict

Healthycooking's picture
For hollandaise sauce
  White wine/Nonalcoholic white wine 1⁄2 Cup (8 tbs)
  Shallot 1 Small, minced
  Black peppercorns 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Butter flavored sprinkles 1 Tablespoon
  Hot water 1⁄3 Cup (5.33 tbs)
  Non-fat sour cream 1⁄2 Cup (8 tbs)
  Egg yolks 2
  Lemon juice 1 Tablespoon
  Salt To Taste
  Ground black pepper To Taste
For eggs
  English muffins 4
  Canadian bacon 4 Ounce, cut into 8 thin slices
  Fat free egg substitute 2 Cup (32 tbs)

To make the hollandaise sauce: In the bottom of a double boiler, combine the wine, shallots, peppercorns, and thyme.
Bring to a boil over high heat, then reduce the heat to medium and simmer for 3 minutes, or until reduced to about 2 tablespoons.
Remove from the heat and strain the liquid into the top of the double boiler.
Set aside to cool for 5 minutes.
In a small bowl, dissolve the butter-flavored sprinkles in the water.
Whisk in the sour cream until smooth.
Place about 1" of water in the bottom of the double boiler and bring to a simmer over medium heat.
Whisk the egg yolks into the wine mixture and set over the simmering water.
Whisk constantly for 1 to 3 minutes, or until thickened but not hardened.
(If the yolks begin to harden, remove the top of the double boiler and whisk vigorously off the heat for a few seconds.) Remove the top of the double boiler from the heat.
Add the sour-cream mixture in a steady stream, whisking constantly.
Whisk in the lemon juice and season with the salt and pepper.
To make the eggs: Preheat the broiler.
Place the English muffins, split side up, and bacon on a baking sheet and broil for 2 to 3 minutes, or until the muffins are toasted and the bacon is heated through.
Coat a large no-stick skillet with no-stick spray and place over medium heat.
Add the egg substitute and cook, occasionally scraping the bottom of the pan, for 3 to 4 minutes, or until the eggs are scrambled.

Recipe Summary

Difficulty Level: 
Side Dish
Dry Curry
Holiday, Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 375 Calories from Fat 83

% Daily Value*

Total Fat 9 g14.3%

Saturated Fat 3.9 g19.7%

Trans Fat 0 g

Cholesterol 116.5 mg38.8%

Sodium 922.1 mg38.4%

Total Carbohydrates 41 g13.5%

Dietary Fiber 3.3 g13.1%

Sugars 6.9 g

Protein 27 g53.5%

Vitamin A 38.2% Vitamin C 5.1%

Calcium 22.6% Iron 28.5%

*Based on a 2000 Calorie diet


Synergy Eggs Benedict Recipe