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Hungry Girl Today: 6.24.14
CHEW THE RIGHT THING
HG's Better Eggs Blackstone
Makin' Bacon Better!
If eggs Blackstone -- the crispy-bacon spin-off of eggs Benedict -- is your kind of breakfast, you'd best learn how to whip it up in a fat-slashed fashion! This HG recipe is a major morning lifesaver...
Prep: 5 minutes
Cook: 10 minutes
1 tbsp. fat-free plain Greek yogurt
1 tsp. light mayonnaise
1 tsp. Hellmann's/Best Foods Dijonnaise (or another mild creamy Dijon mustard)
1 tsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature
1 drop lemon juice
1 strip center-cut bacon or turkey bacon
Half of a light English muffin
1 large tomato slice
1 large egg
To make the sauce, in a small microwave-safe bowl, combine yogurt, mayo, Dijonnaise, butter, and lemon juice. Mix until uniform.
Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)
If you like, lightly toast muffin half. Top with tomato. Break bacon into halves, and place over the tomato.
Fill a medium pot with 2 inches of water, and bring to a boil. Once boiling, lower temperature until a steady simmer is reached.
Crack egg into a small shallow dish. Slowly and gently add to the pot, and cook until egg white is mostly opaque, 3 - 5 minutes (3 for a runnier egg, 5 for a very firm one).
Carefully remove egg with a slotted spoon and transfer to a plate lined with paper towels. Once excess water has been absorbed, transfer egg to the muffin half.
Microwave sauce until hot, about 20 seconds, and stir. (If you prefer a thinner sauce, add a bit of water). Spoon over egg, and dig in!
MAKES 1 SERVING
Serving Size: entire recipe
PointsPlus® value 5*
Battle of Blackstone
Is there a more nefarious sounding egg dish out there? Eggs Blackstone sounds like what a Game of Thrones villain might eat before a long day of committing atrocities. In truth, the only thing evil about this breakfast is the calorie count. It's got the same egg + English muffin + hollandaise sauce combo as classic eggs Benedict, only with regular (read: fatty) bacon in place of the lean Canadian kind (plus a tomato slice, which we can't argue with). Since the appeal of this dish is the stuff of legend, we gave it the HG treatment, swapping in our favorite center-cut/turkey bacon and mixing up a deliciously decadent (yet improbably guilt-free) hollandaise substitute. Our recipe won't cause any trouble at all... unless you consider wanting to eat it every single day a problem!
Serving Size: 1 portion
PointsPlus® value 15*
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*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark. For more info on the new PointsPlus® program, visit weightwatchers.com.
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