Healthy Eggs Benedict
2 large eggs, cage free
2 pieces whole wheat bread, toasted and trimmed of crusts
1 tablespoon butter
1 tablespoon flour
1 teaspoon spicy brown mustard
1 teaspoon lemon juice
2 tablespoons Swiss cheese low fat, shredded
1 large green onion, thinly sliced
Poach eggs until yolk is slightly cooked, but still runny. I poach my eggs in a medium skillet in 2″ of water with 1 tsp vinegar. The vinegar helps keep the yolks together.
In a medium saucepan over medium heat melt butter and add flour, whisking to blend. Add 1/4 milk and whisk to blend., then add the remaining milk, mustard and salt and pepper to taste. Cook for 3 – 5 minutes until bubbling and thickened. Add cheese and spinach. Cook another 3 – 5 minutes to make a nice thick sauce.
Top toast with egg and sauce. Sprinkle with onions.
This lighter version of Eggs Benedict uses whole grain bread and adds colorful spinach to the silky sauce.
Monday, December 27, 2010 - 8:49am