Recipe: Asparagus Eggs Benedict with Low Fat Lemon Sauce (using Egg Beaters)

ASPARAGUS EGGS BENEDICT

"Fresh asparagus replaces traditional sauteed ham slices, and a flavorful lemon sauce substitutes for butter and egg-rich hollandaise in this lighter and healthier brunch main dish."

FOR THE SAUCE:
3/4 cup reduced-calorie mayonnaise or salad dressing
3/4 cup nonfat sour cream
2 teaspoons all natural butter-flavor granules
1/2 teaspoon grated lemon peel
Dash to 1/8 teaspoon ground red pepper (cayenne)
3 tablespoons skim milk
1 tablespoon lemon juice
1 1/2 teaspoons prepared mustard

FOR THE EGGS BENEDICT:
3/4 lb. fresh asparagus, halved
4 containers (8 oz. each) refrigerated or frozen fat-free egg product, thawed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
8 English muffins, split, lightly toasted
Paprika (optional, for garnish)

In small saucepan, combine all sauce ingredients; blend well. Heat over medium-low heat until hot; keep warm.

In large nonstick skillet, bring 1 cup water to a boil. Add asparagus; return to a boil. Reduce heat; cover and simmer 3 to 6 minutes or until tender. Remove asparagus from skillet; cover to keep warm.

Spray same skillet with nonstick cooking spray. Add egg product, salt and pepper; mix well. Cook, stirring frequently, over medium-high heat until set.

TO SERVE:
Place 2 English muffin halves on each of 8 individual plates. Top each serving with eggs, asparagus and 3 tablespoons sauce. If desired, sprinkle with paprika. Serve immediately.

Makes 8 servings
Source: Pillsbury