HG's Egg Benechick | Renee's Kitchen Adventures

Thursday, April 7, 2011

HG's Egg Benechick

I seem to be feeling nostalgic lately, as I keep making all the oldies but goodies.  This Eggs Benedict recipe is no exception.  I think it might be the very first HG recipe I ever made.  I was VERY skeptical when I first read exactly what went in together to make the fake out "hollandaise" sauce....but was very pleasantly surprised at the end result.  So much so, that I actually crave this combo now and then. 

Of course, I added my own spin on it by adding baby spinach on the bottom...why not?  more stuff to wipe up the saucy goodness with!   I also replaced the traditional english muffin half with two slices of Nickels Light 35 Mulitgrain bread and used a 3" cookie cutter to get two round shapes and then stacked them on top of one another.  You can toast it...but I don't...I like it soft. 

To determine just how much bread I used doing this method, I weighed out one whole slice and got 17g.  Then I cut two discs and weighed them...I got 18g.  So I just used the nutritional information for 1 slice to arrive at the total point value for two bread discs. In order for the point plus values to be accurate, be sure to use bread that is 1p+ per slice. 

I also used 1 oz. Hillshire Farm Deli Select Smoked Ham ( for 2 oz. cal= 60, fat = 1.5g, carb = 1g, protein = 9g, fiber = 0g which calculates to 1p+)  in this recipe and that is the ham I based my calculations off of.  I could have used 2 oz....but it seemed like too much ham...but if you like, you can increase the amount of ham to 2 oz. and it will still be 1p+.

I  did not use fat free mayo ( ew!) as the original HG recipe called for.  I used Hellmanns' light Mayo.  I love REAL mayo, but in this case, using the full fat stuff...increased the point+ value of the sauce by one...so I opted for the reduced fat stuff.  Don't even ever consider buying the fat free stuff...it's just gross and you need so very little of it for this recipe...what on earth would you do with the rest of the jar if you bought it?

I have used both the lemon flavored yogurt and the plain yogurt with the addition of lemon juice.  I like it both ways...so just use what's convenient for you.  Again, once you open the flavored yogurt and take out 1 tsp...you are kind of committed to eating it.  For this reason, I most often use the plain fat free yogurt ( I buy a big container with a removable lid ) with a squirt or squeeze of lemon juice. 

Since this recipe is assembled, rather than combined, I choose to count each item separate, only calculating out the nutritional information for the sauce....which IS combined.  :) 

HG's Eggs Benechick

Servings - 1   Serving size - whole recipe  Points Plus per serving - 6 points+  ( poached egg = 2+, 1 oz. ham = 1+, spinach = 0, bread = 1+, sauce = 2+ )
Nutritional Information for entire recipe of fake out hollandaise sauce:  Calories - 63.5,   Total Fat - 6.3g,   Carb. - 2.3g,   Protein - 0.2g,   Fiber - 0g

2 slices of Nickels Light 35 Mulitgrain Bread ( or other bread that is 1+ per slice), cut into discs with a 3 " cookie cutter....(give the crust scraps to the dog!)
1 large egg, poached
1 oz. lean ham ( I used Hillshire Farm Deli Select Smoked Ham ), or other ham that 1 oz. = 1p+
handful of fresh organic baby spinach
Fresh ground pepper

For sauce:
1 TBS. reduced fat mayo ( such as Hellmann's light)
1 tsp. Hellmann's Dijonnaise 
1 tsp. light whipped butter or light buttery spread such as Brummel and Brown, softened
1 tsp. nonfat lemon yogurt or plain nonfat yogurt with a squirt of lemon juice

1.  Combine all ingredients for the sauce in a small microwavable container or bowl. Set aside.

2.  Assemble the egg dish by placing the spinach on the dish, topped with the bread discs, the ham, and the poached egg.   

3.  Heat in microwave on HIGH for about 20 seconds.  Remove and stir.  Add water if you like it looser.  ( I usually do)  Pour over egg and sprinkle with fresh ground pepper.  Enjoy!

I had this with two lovely Cutie Mandarin oranges from California this morning for a yummy and filling 6 point+  breakfast.  I am so happy these little clementine type oranges are now available this time of year.  So easy to peel and so sweet!  Have you tried the Mandarin oranges from California?  If you haven't pick some up the next time you are at the store!  

Miz Helen’s Country Cottage


  1. I'm not a HUGE fan of HG because I feel like a lot of her recipes are just a bundle of fake ingredients put together. However, this looks great! I love how you cut the bread into rounds- perfect

  2. I agree with you Erica...and I am NOT a fan of the fiber one cereal at all...yuck! she uses it in EVERYTHING! But this one, with the omission of the ff mayo ( again, yuck!) really is pretty yum! :)

  3. I love how careful you were with measuring your bread! I don't eat mayo because I don't let the taste but your picture looks BEAUTIFUL (restaurant quality)

  4. mmmm I'll be right over for breakfast! lol :) YUM!

  5. That looks really good and I know it can be adjusted to just what I like to eat.

  6. I am not a huge HG fan at all. Using fiber one cereal with everything ick. Can you stand the taste? I think it taste absolutely awful not to mention would probably kill me from all the fiber. I feel like she steals recipes too. This recipe actually looks good though. I have never tried eggs benedick before.


  7. @ Erica from FMF...I agree...not a HUGE fan of hers either. And NO I can't stand Fiber One...hate the stuff actually. Yuck. I know ppl that love it...why? I don't know. But anyway...THIS recipe is really good. I think its the dijonnaise with the egg, which I have said before, is a natural combo. I also feel HG relies heavily on chemicals like the other Erica mentioned and unreal ingredients like artificial sweetners and fat free versions of things that really are just horrible.

  8. Oh my! YUM! I'll be over for breakfast tomorrow!!!! What a keeper of a recipe Renee. Have a great Friday!!

  9. Great idea, I'm going to try this for Sunday breakfast!

  10. Congratulations Renee,
    You are featured on Full Plate Thursday this week. Please stop by and pick up your Red Plate, enjoy!


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