Eggs Benedict
Ingredients:
- 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
- Combine the egg yolk (keep the white for later), mustard and lemon juice in a saucepan over low heat.
- Let the sauce thicken for a few minutes but not boil
- Slowly add the warm milk
- Keep stirring until sauce thickens
Method:
- Cook your bacon for 1 minute
- Crack your egg into the frying pan and pour over the extra egg white
- Cook as you like
- 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!
