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Breakfast: EGGS BENE-CHICK - Thanks Virginia!

1/2 Thomas' Light Multi Grain English Muffin (or half of another light english muffin**)

1 large egg

1 slice lean ham

1 tbsp. fat-free mayonnaise

1 tsp. Hellmann's/ Best Foods Dijonnaise

1 tsp. Brummel & Brown Spread (or another reduced calorie buttery spread**); softened

1 tsp. lemon yogurt


Prepare sauce by stirring to combine B&B spread, mayo, yogurt and Dijonnaise; set aside. Crack egg gently into a small cup or dish. Fill a medium-sized pot with 2 inches of water, and bring water to a boil. Once boiling, lower temperature until a steady and consistent, but VERY low, boil is reached. Gently pour in the egg and allow to cook for 3 - 5 minutes (3 for a runnier egg, 5 for very firm), or until egg white is mostly opaque. Carefully remove egg by sliding a spatula underneath it and placing it on a plate. Use a paper towel to soak up any excess water. Toast muffin half and heat ham if desired. Heat sauce in the microwave for approximately 20 seconds and stir (add a little water if you prefer a thinner sauce). Top muffin with ham and egg, and then cover with sauce. Enjoy!
Serves 1, 4 POINTS

cblessum on 6/16/2007