Eggs Benedict
The real kicker on this breakfast classic is the buttery, luscious hollandaise sauce. We lighten it up with a mixture of silken tofu and reduced-fat sour cream. When poaching eggs, choose the freshest possible; the white adheres to the yolk better, making for an easier, cleaner poach.
Recipe by Cooking Light May 2016
Gallery
Credit:
Iain Bagwell Styling: Heather Chadduck Hillegas
Recipe Summary
Ingredients
Directions
Source
Amazing Recipe Makeovers, Oxmoor House, copyright 2016.
Nutrition Facts
Per Serving:
368 calories; fat 13.3g; saturated fat 4g; mono fat 4.2g; poly fat 2.6g; protein 26g; carbohydrates 31g; fiber 4g; cholesterol 390mg; iron 4mg; sodium 610mg; calcium 169mg.