Eggs Benedict


  • 1 egg
  • 1 extra egg white
  • 2 slices of low fat bacon

The sauce:

  • 1 egg yolk
  • 1 teaspoon of Dijon mustard
  • 2 tablespoons lemon juice
  • 50ml warm skim milk

Method: The sauce

  1. Combine the egg yolk (keep the white for later), mustard and lemon juice in a saucepan over low heat.
  2. Let the sauce thicken for a few minutes but not boil
  3. Slowly add the warm milk
  4. Keep stirring until sauce thickens


  1. Cook your bacon for 1 minute
  2. Crack your egg into the frying pan and pour over the extra egg white
  3. Cook as you like
  4. Serve on a plate, pour over the sauce, YUM


I usually make a double batch of sauce for a few days because I like it so much, when reheating do it slowly or on low heat in the microwave for 10seconds. I did have a exploding episode when I microwaved too long… messy!

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My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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