Description
This version of the popular eggs benedict has been adapted to the microwave oven and is more healthful than the original versions.
Ingredients
- Water
- Eggs
- Plain Fat-free Yogurt
- Light Mayonnaise
- Cornstarch
- Prepared Mustard
- Ground Red Pepper
- Skim Milk
- Salt
- Pepper
- French Bread
- Tomatoes
- Spinach Leaves
- Smoked Turkey
Instructions
- For eggs, place water in a 1 quart microwave-safe casserole
- Microwave, uncovered, on high for 2 or 3 minutes or until boiling
- Gently break eggs into water
- Prick each yold and white
- Cover with waxed paper
- Cook on high for 2 minutes
- Let eggs stand, covered, while preparing sauce
- For sauce, in a 1 quart microwave-safe bowl, stir together yogurt, mayonnaise dressing, cornstarch, mustard, and red pepper
- Stir in milk
- Cook uncovered, on hight for 2 or 3 minutes or until slightly thickened and bubbly, stirring after every minute
- Season to taste with salt and pepper
- Cover
- Set aside
- Arrange bread slices or muffin halves on a large microwave-safe plate
- Top each with one slice of tomato, 3 spinich leaves, and 1 / 4 of the turkey
- With a slotted spoon, remove eggs from water
- Place on top of the turkey slices
- Spoon some sauce over each serving
- Cook, uncovered, on high, for 1 or 2 minutes or just until heated through