I tried out this recipe last weekend as a healthier "decadent" weekend breakfast.
The last recipe I tried from the Podleski sisters didn't turn out so well. But I have a weakness for Eggs Benny, so I gave it a try. The sauce is made with mayo and sour cream (both low fat) and lemon juice and mustard, instead of butter and egg yolks. You are not going to fool anyone into thinking this is a "real" benny, but it's pretty good. The mustard and lemon juice give it a nice tang, and of course the sour cream and mayo make it creamy. Scott liked this more than I thought he would, although he would still choose a "real one" over this every time.
"Benaddicted to Eggs"
from Crazy Plates by Janet and Great Podleski
serves 4
8 slices back bacon (Canadian bacon)
4 eggs
1/4 cup low fat mayonnaise (I used fat free)
1/4 cup low fat sour cream (I used fat free)
1 tb honey mustard
1 tb lemon juice
pinch salt
pinch cayenne pepper
2 english muffins, split and toasted
Lightly brown bacon on both sides. Remove from skillet and keep warm. Cook your eggs (poached for real Eggs Benedict, although I only like scrambled). While your eggs are cooking, whisk together the mayonnaise, sour cream, mustard, and lemon juice in a small pan. Season with salt and cayenne pepper. Heat over low heat until warm. Do not let the mixture boil. Place 1 muffin half on each plate. Top with 2 pieces of back bacon each. Place one egg on top, then top with the sauce. Serve straight away.
The last recipe I tried from the Podleski sisters didn't turn out so well. But I have a weakness for Eggs Benny, so I gave it a try. The sauce is made with mayo and sour cream (both low fat) and lemon juice and mustard, instead of butter and egg yolks. You are not going to fool anyone into thinking this is a "real" benny, but it's pretty good. The mustard and lemon juice give it a nice tang, and of course the sour cream and mayo make it creamy. Scott liked this more than I thought he would, although he would still choose a "real one" over this every time.
"Benaddicted to Eggs"
from Crazy Plates by Janet and Great Podleski
serves 4
8 slices back bacon (Canadian bacon)
4 eggs
1/4 cup low fat mayonnaise (I used fat free)
1/4 cup low fat sour cream (I used fat free)
1 tb honey mustard
1 tb lemon juice
pinch salt
pinch cayenne pepper
2 english muffins, split and toasted
Lightly brown bacon on both sides. Remove from skillet and keep warm. Cook your eggs (poached for real Eggs Benedict, although I only like scrambled). While your eggs are cooking, whisk together the mayonnaise, sour cream, mustard, and lemon juice in a small pan. Season with salt and cayenne pepper. Heat over low heat until warm. Do not let the mixture boil. Place 1 muffin half on each plate. Top with 2 pieces of back bacon each. Place one egg on top, then top with the sauce. Serve straight away.
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