harmonysky
10-08-2006, 09:49 AM
Posted by KathyV5
3.5 Point Eggs "Benedict"
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This makes 2 servings
It is also fairly (although not completely) plagerized from Juan Carlos Cruz's recipe.
2 eggs at room temperature (really this is important)
1 tblsp white or apple cider vinegar
4 slices Healthy Choice Honey Ham
1 Mama Lupe's Low Carb tortilla (or 2 WW bread rounds)
1/4 tsp canola oil
1/2 cup finely diced sweet onion
2.5 oz (a little over 1/4 cup) frozen chopped spinach - thawed and squeezed to get out as much of the water as possible
2 tblsp low fat sour cream
dash of tobasco or Frank's Red Hot
zest of one lemon
1 tblsp lemon juice
salt and pepper
Tear the tortilla into quarters and then put two quarters together to make something that is roughly round. (You can also use WW bread cut into rounds with a cookie cutter - but recalculate the points.)
Put 2 slices of honey ham on top and zap in m-wave for a minute or so on half power to just warm. (Or put in the toaster over to warm.)
Bring a saute or saucepan of water to a bare simmer - you do not want it frankly boiling. Add the vinegar to the water (don't skip this step - the vinegar keeps the egg whites from coming to pieces.) Crack the eggs into a small ramekin so they can be slowly lowered into the simmering water. Poach the eggs until the yolks are done to your liking. Remove from the water and place on papertowels to drain.
While the eggs are poaching, in a small skillet over medium heat, heat up the canola and cook the onions until they are just translucent and softened. Then add the spinach, lemon zest, lemon juice, sour cream and hot sauce. Stir to combine a minute or two. Season with salt and pepper to taste. Remove from heat.
Put eggs on top of the ham, top with the spinach mixture and add some paprika for garnish.
Delicious!!
3.5 Point Eggs "Benedict"
--------------------------------------------------------------------------------
This makes 2 servings
It is also fairly (although not completely) plagerized from Juan Carlos Cruz's recipe.
2 eggs at room temperature (really this is important)
1 tblsp white or apple cider vinegar
4 slices Healthy Choice Honey Ham
1 Mama Lupe's Low Carb tortilla (or 2 WW bread rounds)
1/4 tsp canola oil
1/2 cup finely diced sweet onion
2.5 oz (a little over 1/4 cup) frozen chopped spinach - thawed and squeezed to get out as much of the water as possible
2 tblsp low fat sour cream
dash of tobasco or Frank's Red Hot
zest of one lemon
1 tblsp lemon juice
salt and pepper
Tear the tortilla into quarters and then put two quarters together to make something that is roughly round. (You can also use WW bread cut into rounds with a cookie cutter - but recalculate the points.)
Put 2 slices of honey ham on top and zap in m-wave for a minute or so on half power to just warm. (Or put in the toaster over to warm.)
Bring a saute or saucepan of water to a bare simmer - you do not want it frankly boiling. Add the vinegar to the water (don't skip this step - the vinegar keeps the egg whites from coming to pieces.) Crack the eggs into a small ramekin so they can be slowly lowered into the simmering water. Poach the eggs until the yolks are done to your liking. Remove from the water and place on papertowels to drain.
While the eggs are poaching, in a small skillet over medium heat, heat up the canola and cook the onions until they are just translucent and softened. Then add the spinach, lemon zest, lemon juice, sour cream and hot sauce. Stir to combine a minute or two. Season with salt and pepper to taste. Remove from heat.
Put eggs on top of the ham, top with the spinach mixture and add some paprika for garnish.
Delicious!!