The EatingWell Healthy in a Hurry Cookbook (2006)
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.
Active Time: 25 minutes |
Total Time: 30 minutes
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 :
13 g Fat;
3 g Sat;
5 g Mono;
219 mg Cholesterol;
27 g Carbohydrates;
12 g Protein;
4 g Fiber;
528 mg Sodium;
313 mg Potassium