Makin' Bacon Better!
Serving Size: entire recipe
Calories: 202
Fat: 10.5g
Sodium: 444mg
Carbs: 15.5g
Fiber: 3.5g
Sugars: 2g
Protein: 13g
PointsPlus® value 5*
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
Ingredients:
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
Directions:
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