Healthier Eggs Benedict

I can't believe how fast this weekend flew by!  One of my sisters visited this past weekend and we had a total blast.  When I was planning meals for the week, I knew I wanted to make something yummy for her last breakfast here.  I was looking through my Pretty Delicious cookbook by Candice Kumai and I saw a recipe for healthier eggs benedict.  It seemed like the perfect way to use up other groceries I was buying, like eggs and english muffins.  Plus, who doesn't love eggs benedict?!  I used Candice's recipe as inspiration for a healthier sauce and made my own lightened up version of traditional eggs benedict.

Here's what you'll need for 2 servings:
1 container Chobani nonfat plain Greek yogurt
1/4 cup light mayonnaise (I like Kraft mayo with olive oil)
2 tbsp Dijon mustard
1 tbsp honey
2 Ezekial Sprouted Grain English Muffins

4 Eggs 

4 Slices Ham (I used Hormel Natural Choice)

1.  In a small saucepan, whisk together the Greek yogurt, mayo, mustard, and honey.  Heat over medium heat for about 2 minutes until warm, stirring frequently.  Then decrease the heat to low and stir occasionally until ready to serve.

2. Defrost the english muffins for about 30 seconds in the microwave.  Cut in half and toast until crispy.

3. Poach the eggs: Fill a small pot halfway with water and bring to a gentle simmer. Crack an egg in a small bowl and slowly pour into the water. Repeat with the remaining eggs. Cook the eggs until the whites are set, about 3 to 5 minutes. 

4. While you poach the eggs, heat the ham slices in the microwave for about 20 seconds.  Layer one slice of ham on each english muffin half.

5. Remove the eggs with a slotted spoon.  Or, if you are like me and don't have a slotted spoon, feel free to use a potato masher.  :)   Place one egg on each english muffin half.  Top with a little sauce and enjoy! 

Okay, I was so hungry and excited to eat this breakfast that I completely spaced and forgot to take picture of the finished product.  But I think this picture vouches for the deliciousness.  You can see I practically licked my plate clean! 

Breakfast For Dinner!

I love breakfast in all forms.  Eggs, bacon, sausage, pancakes, waffles, hashbrowns...I think you get the point.  Last week I couldn't think of anything quick to have for dinner over the weekend.  Then I realized I had some bacon and eggs that needed to be made, and it hit me!  Breakfast for dinner!  Sometimes I think having breakfast at dinner time is better than eating it in the morning because I can sit down and enjoy it a little more.

To go with my eggs and bacon, I decided to make my all time favorite pancake recipe: Banana Oatmeal Pancakes from Colorful Palate.  I have always had trouble with cooking pancakes, they never seem to get bubbly enough on top before starting to overcook on the bottom.  Then I met this recipe and everything changed.  These pancakes are fluffy and delicious and I have no trouble cooking them perfectly every time.  I think it has to do with the batter being a little thinner than other pancake recipes I have tried.

Cooking over easy eggs always used to intimidate me.  Then I learned an awesome trick from my dad.  First, crack the eggs and put them into a hot pan that has a lid.  Let the bottoms cook a little, then add a tiny bit of water to the pan and cover with a lid.  The water creates steam, which is trapped by the lid, and that steam cooks the top of the eggs.  No flipping necessary! 

I eat the pancakes with a little drizzle of agave or honey.  This meal may have to go into regular rotation :)