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HG's Eggs Bene-chick


Happy Hollandaise!
Yeah, we know you probably swore off Eggs Benedict a
long time ago. Along with onion rings. And fries. And
Fettuccine Alfredo. But life isn't fun without great,
decadent food. So tomorrow morning, treat yourself to
HG's Eggs Bene-chick.

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  • 1/2 Thomas' Light Multi Grain English Muffin (or half of
  • another light english muffin**)
  • 1 large egg
  • 1 slice lean ham
  • 1 tbsp. fat-free mayonnaise
  • 1 tsp. Hellmann's/ Best Foods Dijonnaise
  • 1 tsp. Brummel & Brown Spread (or another reduced
  • calorie buttery spread**); softened
  • 1 tsp. lemon yogurt


Servings 5


Step 1

Prepare sauce by stirring to combine B&B spread, mayo,
yogurt and Dijonnaise; set aside. Crack egg gently into
a small cup or dish. Fill a medium-sized pot with 2
inches of water, and bring water to a boil. Once
boiling, lower temperature until a steady and
consistent, but VERY low, boil is reached. Gently pour
in the egg and allow to cook for 3 - 5 minutes (3 for a
runnier egg, 5 for very firm), or until egg white is
mostly opaque. Carefully remove egg by sliding a spatula
underneath it and placing it on a plate. Use a paper
towel to soak up any excess water. Toast muffin half and
heat ham if desired. Heat sauce in the microwave for
approximately 20 seconds and stir (add a little water if
you prefer a thinner sauce). Top muffin with ham and
egg, and then cover with sauce. Enjoy! Serves 1.


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