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| Quick & Easy Eggs Benedict with Asparagus ~ Low Cal, Lowfat & Low Carb |
Since I have fresh eggs & just bought some beautiful spring asparagus at the market, I decided making Eggs Benedict was in order. I am the only one here this morning, so I decided on a simple version that wouldn't take too long to make & that would be lowfat, low cal & low carb.
Here is what I just had for my late breakfast ~ this is truly real-time Watching What I Eat. :)
Quick & Easy Eggs Benedict ~ Lowfat, Low Cal & Low Carb
serves one
1 fresh egg
1 piece low carb toast (I love Healthy Life Bread -
5 net carb/35 cal per slice)
2 slices thin sliced ham (I love Land'o'Frost Brown Sugar Ham)
6 spears asparagus (the thinner the better, for tenderness)
'Mock Hollandaise Sauce'
1 tsp low cal margarine
1/8 tsp lemon juice
pinch turmeric
2 tsp lowfat mayo (I only use Hellmans/Best Foods)
~ Pam, spray oil
~ salt & pepper, to taste
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| The steam cooks the top of the egg so you don't have to flip it over |
1) toast the bread & cut off the edges, set aside until ready to assemble
2) steam asparagus in microwave for 1 1/2 minutes, keep warm until ready
to assemble
3) heat ham in skillet, keep warm until ready to assemble
4) add egg to med/hot nonstick skillet, sprayed with Pam ~
after about a minute add a little hot water to the skillet & cover with lid ~
the water/steam will start to cook the top of the egg so you won't have
to flip the egg ~ continue cooking to desired firmness
5) right before egg is done, nuke the margarine, lemon juice & turmeric until
margarine is melted, add mayo to melted margarine mixture & blend
until smooth
6) start layering ingredients in this order ~ toast, ham, egg, asparagus,
Mock Hollandaise, salt & pepper to taste
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| Enjoy! |
