asparagus eggs benedict
(1 rating)
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This is a delicious yet figure friendly breakfast to serve to guests or the family. It's easy and quick to prepare; tastes delicious and looks beautiful. If you like Eggs Benedict, give this a try~ it won't disappoint! Can be served with fresh fruit to round out the dish
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(1 rating)
yield
8 serving(s)
Ingredients For asparagus eggs benedict
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1/2 clite mayo
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3/4 clite sour cream
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2 tspmelted butter (or butter flavored granules if you want to keep it extra light)
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1/2 tsplemon zest
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1/8 tspcayenne pepper
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3 Tbspnon fat milk
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1 Tbsplemon juice
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1 1/2 tspprepared mustard
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3/4 lbfresh asparagus, cut in half
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8 ozegg substitute
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1/4 tspsalt
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1/8 tspfresh ground pepper
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8english muffins, split and lightly toasted
How To Make asparagus eggs benedict
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1In a small saucepan, combine all sauce ingredients (1st 8 ingredients)and blend well. Heat over medium-low heat until hot; then keep warm until ready to serve. In a large non-stick skillet, bring 1 cup water to a boil. Add asparagus; return to boil. Reduce heat; cover and simmer 3 to 6 min. or until tender but not mushy. Remove from skillet, cover to keep warm but be careful that the cooking process doesn't continue and over cook them. Discard water and spray same skillet with non-stick spray. Add egg product, salt and pepper; mix well. Cook over medium heat, stirring frequently to scramble. Cook until set. To serve: place 2 English muffin halves on each plate. Top each with eggs, asparagus and 3 TBS (or more) sauce. (Note: if the sauce seems to thicken too much, add a touch of milk, heating first so not to cool down sauce) Sprinkle with paprika if desired and serve immediately
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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