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Recipes and Tips from the Teflon™ Brand

Everyday Eggs Benedict

Servings: 3

A low-fat fresh lemon sauce without artificial ingredients and no heavy calories, replaces traditional Hollandaise. Instead of poaching, eggs are scrambled on low heat, guaranteeing a creamy, drapey texture. Suggestion of uncured ham and a grain (not a white-flour bread) ups the nutrition in this healthier remake of a classic.

Eggs benedict on a plate
Teflon Quality Test Nonstick Coatings

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Ingredients

  • 3 thick slices grain bread, toasted 
  • 3 slices tomato 
  • ½ cup plain nonfat Greek yogurt
  • ⅓ cup reduced-fat mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon lemon zest 
  • ½ teaspoon lemon juice 
  • 6 eggs
  • Pinches salt & black pepper
  • ½ cup diced smoked ham (nitrate free) 
  • 1 tablespoon dried herbs of choice 

Directions

  1. Shape toast into rounds with 3 to 4-inch cutter, discard crusts. Top each with a tomato slice; set aside.
  2. In a small saucepan with Teflon ™ nonstick coatings, whisk yogurt, mayo, mustard, lemon juice and zest over low heat; keep warm.
  3. In a medium bowl, whisk eggs frothy.
  4. Pour eggs into a medium or large skillet with Teflon ™  nonstick coatings.
  5. Cook stirring constantly to form creamy curds with small flex spatula. Push from edges to pan center to cook underlying egg.
  6. Season with salt and pepper. Done when just set, shiny and fluffy, a few minutes. (Eggs continue cooking off heat.)
  7. Mound eggs evenly over tomatoes.
  8. Pour sauce over eggs.
  9. Sprinkle with ham and herbs; serve immediately.