Low-Carb Eggs Benedict on a Bell Pepper + More Egg-Topped Breakfast Recipes
Love eggs Benedict but looking to cut carbs? Then today’s recipe is for YOU. Even if you’re not watching your carb intake, you’ll love this fresh & delicious spin on a classic!
Entire recipe: 150 calories, 7g total fat (2g sat. fat), 428mg sodium, 7g carbs, 1.5g fiber, 4g sugars, 13g protein
Click for WW Points® value*
Cook: 25 minutes
1/2 large bell pepper (sliced lengthwise), seeds and stem removed
1 large egg
1 slice (about 1 oz.) reduced-sodium ham
1 tbsp. fat-free plain Greek yogurt
1 tsp. Dijon mustard
1 tsp. light butter
1 drop lemon juice
Preheat oven to 400ºF. Spray a baking sheet with nonstick spray.
Place pepper half on the baking sheet, cut side up. Bake for 20 minutes, or until tender.
Bring a skillet sprayed with nonstick spray to medium heat. Cook egg over easy, 1–2 minutes (or cook to your preference). If desired, cook ham on the opposite side of the skillet until warm.
Transfer pepper half to a plate, and top with ham and egg.
In a small microwave-safe bowl, combine yogurt, mustard, butter, and lemon juice. Mix until uniform. Microwave until hot, about 15 seconds, and stir. (If you prefer a thinner sauce, add a bit of water.) Spoon over egg.
MAKES 1 SERVING
HG Alternative: Poach your egg, like traditional eggs Benedict!
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Chew on this:
June is National Iced Tea Month. Sometimes we like our iced tea sweet & creamy! Make yourself an Iced Matcha & Crème… and maybe one for a friend, if they're nice.
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