Rating: 3 stars
6 Ratings
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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.

Source: EatingWell Magazine, February/March 2005

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total:
30 mins
Servings:
4
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Ingredients

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Directions

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  • Combine yogurt, mayonnaise, mustard, lemon juice and water in a small bowl.

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  • 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.

Nutrition Facts

276 calories; protein 11.9g; carbohydrates 31g; dietary fiber 3.6g; sugars 6.8g; fat 11.6g; saturated fat 2.8g; cholesterol 192.9mg; vitamin a iu 1106.3IU; vitamin c 12.5mg; folate 65.5mcg; calcium 136mg; iron 1.7mg; magnesium 31.9mg; potassium 319mg; sodium 608.9mg; thiamin 0.1mg.

1 1/2 starch, 1 vegetable, 1 medium-fat meat, 1 1/2 fat

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