The sour cream-mustard sauce is a quick, delicious, and lower-fat stand-in for the hollandaise sauce featured in a classic Eggs Benedict recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
10 mins
total:
25 mins
Servings:
2
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. For sauce: In a small bowl, combine sour cream, milk, and mustard; set aside. Lightly grease a medium skillet. Half-fill the skillet with water. Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a small dish. Carefully slide egg into simmering water, holding the lip of the dish as close to the water as possible. Repeat with the remaining egg, allowing each egg an equal amount of space.

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  • Simmer, uncovered, for 3 to 5 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

  • Meanwhile, place muffin halves, cut sides up, on a foil-lined baking sheet. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until toasted. Top muffin halves with ham and tomato slices. Broil about 1 minute more or until toppings are heated through.

  • To serve, use a slotted spoon to remove eggs from skillet; place eggs on top of tomato slices. Spoon sauce over eggs and, if desired, sprinkle with chives.

Nutrition Facts

201 calories; protein 14.7g 29% DV; carbohydrates 17g 6% DV; exchange other carbs 1; dietary fiber 2.5g 10% DV; sugars 4.9g; fat 8.4g 13% DV; saturated fat 3.1g 16% DV; cholesterol 230.4mg 77% DV; vitamin a iu 481.2IU 10% DV; vitamin c 2.7mg 5% DV; folate 44.9mcg 11% DV; calcium 147.7mg 15% DV; iron 2mg 11% DV; magnesium 34mg 12% DV; potassium 229.8mg 6% DV; sodium 501.7mg 20% DV.