Lighten-Up Eggs Benny

16 min
4 servings
$1.07/serving

Ingredients

juice of 1 lemon

¹⁄₄ cup light sour cream or low-fat plain yogurt

1 tsp3 Onion Dip Mix

1 ¹⁄₂ tsp olive oil

1 ¹⁄₂ tsp warm water

1 tspLemon Dilly Dip Mix

Sea Salt (Grinder), to taste

1 pinchSmoked Spanish Paprika, to taste

4 eggs

4 slices Canadian back bacon

2 English muffins

chives, to taste

Preparation

Squeeze ¹⁄₂ tsp lemon juice into a medium-size bowl. Whisk in next 7 ingredients. Add more lemon juice, if needed.
If making ahead, make to this point, then cover and refrigerate for up to 2 days. Bring sauce to room temperature before using.
Lightly oil Hen & Chick Egg Poachers. Place Poachers in frying pan with about 2” water and bring to a boil. Reduce to a simmer, crack eggs into the Poachers, and float in water. Cover pan with lid and simmer for 3–5 minutes, until desired firmness.
Meanwhile, heat bacon in microwave until warm.
To serve, place English muffins (open) on plates and top with bacon slices. Using a spoon, remove Poacher from water. Run spoon around the egg to unmold, and place egg on bacon slices. Spoon sauce over eggs and sprinkle with chives.

Nutritional Information

Per serving: Calories 230, Fat 11 g (Saturated 3 g, Trans 0 g), Cholesterol 265 mg, Sodium 580 mg, Carbohydrate 18 g (Fiber 3 g, Sugars 4 g), Protein 16 g.

Tips

These Bennies are also delicious with smoked salmon instead of bacon.

Shop This Recipe

3 Onion Dip Mix

Lemon Dilly Dip Mix

Sea Salt (Grinder)

Smoked Spanish Paprika