Lighter Eggs Benedict

lighter eggs benedict

I love Eggs Benedict, or at least, I love the idea of Eggs Benedict. What I really love is the Hollandaise sauce. It’s so creamy and tangy.  But I hate poached eggs. Loathe them actually. I decided to come up with a recipe with a lighter sauce and with my favorite kind of egg – scrambled. If you don’t like Miracle Whip, you can substitute light mayo, but I think the Miracle Whip gives it an extra oomph.  I hope you like it.

Lighter Eggs Benedict

Ingredients:

For the Mock Hollandaise Sauce

1/2 cup Miracle Whip Light (or mayo)

1/2 tsp. Dijon mustard

4 tsp. lemon juice

2 Tbsp. butter

For Eggs Benedict

2 eggs, scrambled

1 multi-grain English muffin, split and toasted

2 slices prosciutto

1 ounce manchego cheese (or provolone) , cut into 2 slices

2 tomato slices

several small spinach leaves

Directions:

To make the mock hollandaise, whisk the Miracle Whip, dijon, and lemon juice. Melt the butter and stir in quickly.

To assemble the Eggs Benedict, top each muffin half with a handful of spinach, followed by  tomato slice, a piece of prosciutto, a piece of manchego, and half the scrambled eggs. Drizzle with hollandaise sauce. Serve immediately.

lighter eggs benedict

Enjoy!!

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