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Eggs Benedict

  • Category: LiveSmart
  • Posted On:
  • Written By: Baldwin

Serves 12 Diabetic Healthy Heart

An ultimate brunch treat, Eggs Benedict is known for its rich hollandaise sauce. This hollandaise sauce is made with very little butter, so you can enjoy Eggs Benedict for about 150 calories per serving.


  • 6 slices Canadian bacon, halved

  • 6 light multigrain English muffins, halved and toasted

  • 2 Tbsp white vinegar

  • 12 eggs

  • 3/4 cup nonfat buttermilk

  • 1 Tbsp cornstarch

  • 1/8 tsp salt

  • 1 large egg, lightly beaten

  • 1 Tbsp lemon juice

  • 1 Tbsp unsalted butter, melted

  • 1 Tbsp chopped fresh parsley


  • Lightly coat a skillet with nonstick cooking spray. In the skillet, lightly brown Canadian bacon over medium heat. Transfer half a slice of bacon to each muffin half.
  • In a large skillet, combine 2 inches of water and the vinegar. Bring water to a boil and turn off heat. Lightly coat a small bowl with nonstick cooking spray. Crack one egg into bowl and gently slide egg into skillet. Repeat with each additional egg, one at a time. Cover skillet and let eggs stand for 3 to 5 minutes, or until set. With a slotted spoon, carefully remove eggs from the water, letting excess water drain. Place eggs on top of bacon.
  • In a heavy medium saucepan, whisk 1/4 cup of the buttermilk, the cornstarch and salt until smooth. Whisk in egg and remaining 1/2 cup buttermilk. Cook the sauce, whisking constantly, over low heat, until it comes to a simmer. Cook, whisking, for an additional 15 seconds. Remove from heat and whisk in lemon juice and butter. Spoon hollandaise sauce over eggs. Sprinkle with parsley and serve immediately.

This Recipe first appeared in Health eCooks®.

Nutrition Facts

Serving size:

  • 1 egg
  • 1/2 English muffin
  • 2 Tbsp sauce

Per Serving: Calories: 156, Fat: 7g, Saturated Fat: 2g, Cholesterol: 192mg, Sodium: 405mg, Carbohydrates: 12g, Fiber: 4g, Protein: 13g

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Medical Review: Jane Schwartz, RDN, CLT

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