I love food. Like a lot, and though I typically indulge on the weekends, this wedding of mine has got me inspired and focused like never before. This past Saturday, I woke up craving brunch (mimosas mostly) and decided that I would bring brunch to my own backyard and so I ventured out to Winn Dixie and came home with the ingredients to make a low-fat eggs Benedict, and let me tell you...YOU CAN'T TASTE THE DIFFERENCE!
Ingredients:
1. Fat Free organic milk
2. Knorr Hollandaise powder mix
3. Smart Balance (butter replacement)
4. Organic eggs
5. Chives
6. Light Multi-Grain Thomas English Muffins (100 calories)
7. Jones Dairy Farm 97% fat-free Canadian bacon
Prep Time:10 minutes
The sauce:
- In a sauce pan, add 1 cup of milk and 1/4 of butter supplement and allow butter to melt
- when milk and butter are simmering, add the powder and mix until it turns into a thick hollandaise sauce. Allow to sit.
The Egg:
- Boil water and add a pinch of vinegar to it
- using a spatula, move the water in a circular motion until it creates a small whirlpool
- drop the egg into the moving water and cover the pot
- allow to boil for 2 minutes
The Bacon:
- Pan fry the Canadian bacon to taste ( I personally like it a little brown on the corners)
Top the dish off with chives and black pepper for a little extra kick.
