Healthy Eggs Benedict

Healthy Eggs Benedict




Servings: 2



Ingredients
500 grams of closed cup or cheasnut mushrooms
4 Slices of wholemeal bread
3 slices of wafer thin ham
100g of light creme cheese
Ground black pepper
2 eggs
1 teasppon of dried sage or basil
2 chicken stock cubes
1 vegetable stock cube
500ml of boiling water
Spray Oil


Recipe
1. Slice the mushrooms and lightly spray a large saucepan or preferably a wok with the
spray oil. Heat the pan on a high heat until the oil is hot and then add the mushrooms.
2. Boil the kettle and pour 500 ml of boiling water into a meassuing jug, whisk in the
chicken and vegetable stock cubes, and the basil or sage. When the mushrooms are
cooked pour the liquid in the pan. When the liquid goes onto a rolling boil add the creme
cheese and reduce until the liquid is creamy. (try the sauce with this amount of cheese
the first time, however if you decide in the future that you would prefer it creamier then
add more the next time. But please bear in mind that this will increase the calorie
content.)
3. Lower the heat to medium and keep stiring the mixture occasionally, maing sure that it
doesn’t stick to the pan and the cheese is stirred in completely. for about ten minutes.
4. While you are waiting place the bread in the toaster or under the grill and toast evenly
on both sides. Place the dry toast on a large plate side by side and put the ham on top.
5. Poach two eggs, for instructions please see the Perfect Eggs section.
6. Place an egg on each plate in the middle of the two slices of toast and season the egg
with black pepper.
7. By this time the mushroom sauce should be ready., if you feel that it has reduced
enough spoon the mixture on either side of the egg and a little on top then season with
black pepper.