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.

Source: Diabetic Living Magazine


Recipe Summary

25 mins
10 mins

Nutrition Profile:



Ingredient Checklist


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.

  • 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

1 muffin half with egg, ham, and toppings
201 calories; protein 14.7g; carbohydrates 17g; dietary fiber 2.5g; sugars 4.9g; fat 8.4g; saturated fat 3.1g; cholesterol 230.4mg; vitamin a iu 481.2IU; vitamin c 2.7mg; folate 44.9mcg; calcium 147.7mg; iron 2mg; magnesium 34mg; potassium 229.8mg; sodium 501.7mg.

2 lean protein, 1 fat, 1 starch