Here's a streamlined version of Eggs Benedict: purchased polenta, boiled eggs and an easy, no-cook homage to hollandaise. It's a quick dinner any night of the week or a great weekend brunch.
Prep: 25 min
Total: 30 min
Yield: 4 servings
- 1/2 cup low-fat plain yogurt
1/3 cup reduced-fat mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon water
1 pound green beans, trimmed
2 teaspoons extra-virgin olive oil
12 ounces prepared polenta, sliced into eight 1/2-inch rounds
- Combine yogurt, mayonnaise, mustard, lemon juice and water in a small bowl.
- Bring 6 cups of lightly salted water to a boil in a medium saucepan. Add green beans and cook until just tender, 4 minutes. Remove the green beans with a slotted spoon and divide among 4 plates.
- Return the water to a boil; place eggs, one by one, in the boiling water and set the timer: 5 minutes for a soft-boiled egg, 8 minutes for hard-boiled. When cool enough to handle, peel and slice the eggs in half.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat, add polenta rounds in a single layer and cook, turning once, until crispy and golden, about 4 minutes per side.
- Place 2 polenta rounds on each plate and keep warm. Add the reserved sauce to the pan and cook over medium-low heat, stirring constantly to avoid scorching, until heated through, about 3 minutes.
- Divide the polenta rounds among the plates, top with egg halves and drizzle with the sauce. Serve immediately.
Per Serving: 246 calories; 9 g fat (2 g saturated fat, 4 g mono unsaturated fat); 213 mg cholesterol; 29 g carbohydrates; 12 g protein; 4 g fiber; 619 mg sodium; 313 mg potassium
Nutrition Bonus: Vitamin A (20% daily value), Vitamin C (20% dv), Calcium (15% dv).
Exchanges: 1-1/2 starch, 1 vegetable, 1 medium-fat meat, 1-1/2 fat