Because I had problems with my news reader program, I am not certain this message got through. Here
is my week-end recipe for a nice brunch. Sorry if this is a repost to some of you.
Low points Eggs Benedictine, can you believe it? Well, for those interested, here is the recipe. The
sauce is good for 4 WWs, or, if you have a skinny boyfriend like mine, you take 1/4 of the sauce for
you, and give him the rest!
Here goes:
EGGS BENEDICTINE À LA ISABELLE (4 portions)
Ingredients: 5 medium size eggs 2 English muffins, whole wheat 4 low fat smoked ham thin slices, or
even better, 8 oz of smoked salmon or smoked trout 1 tbsp of lemon zest
3/4 cup of no-fat plain yogourt 1 pinch of sugar 1 pinch of salt
4/4 tsp of hot pepper sauce
Preparation: Split the muffins in halves, and grill in the oven or in the toaster. Place each
grilled or toasted half in 4 plates (I prefer to use gratin plates: they're smaller, and the sauce
won't spill). Put 1 slice of ham, or 2 oz of smoked fish, on top of the muffin half. Put aside for
the moment.
Set the oven to broil, preparing the sauce while it heats up.
Sauce hollandaise: In a bain-marie (if you don't have one, place a glass bowl over hot simmering
water), beat one egg with the yogourt, sugar, salt, lemon zest and the hot pepper sauce. Cook over
medium-temperature simmering water, constantly, softly, beating, for about 10 minutes.
Remove from heat once the consistence is thick. Cover with a glazed paper while you cook your eggs.
Eggs: Poach your eggs, either in water with vinegar, or better yet, in those cute little pans made
especially for that. Poaching in microwave is also an option if you have the tool for it.
If poached in water, drain the excess water from the egg.
Put one egg on top of the meat. Cover each egg with sauce. Put under the gril for 3 minutes.
Remove from gril, place on regular serving plate, add some slices of oranges for decoration,
and enjoy!
Points per portion: 7, plus 1 for the oranges