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Golden Polenta & Egg with Mustard Sauce

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  30 Minutes
  4 servings
Here's a streamlined version of Eggs Benedict: purchased polenta, boiled eggs and an easy, no-cook homage to hollandaise. It's a quick dinner any night of the week -- or a great weekend brunch.
RECIPE INGREDIENTS
1/2 cup  low-fat plain yogurt
1/3 cup  reduced-fat mayonnaise
1 tablespoon  Dijon mustard
1 tablespoon  lemon juice
1 tablespoon  water
1 pound  green beans, trimmed
4   eggs
2 teaspoons  extra-virgin olive oil
12 ounces  prepared polenta, sliced into eight 1/2-inch rounds
Golden Polenta & Egg with Mustard Sauce Recipe at Cooking.com
DIRECTIONS
Combine yogurt, mayonnaise, mustard, lemon juice and water in a small bowl.


Bring 6 cups of lightly salted water to a boil in a medium saucepan. Add green beans and cook until just tender, 4 minutes. Remove the green beans with a slotted spoon and divide among 4 plates.


Return the water to a boil; place eggs, one by one, in the boiling water and set the timer: 5 minutes for a soft-boiled egg, 8 minutes for hard-boiled. When cool enough to handle, peel and slice the eggs in half.


Meanwhile, heat the oil in a large nonstick skillet over medium-high heat, add polenta rounds in a single layer and cook, turning once, until crispy and golden, about 4 minutes per side. Place 2 polenta rounds on each plate and keep warm. Add the reserved sauce to the pan and cook over medium-low heat, stirring constantly to avoid scorching, until heated through, about 3 minutes.


Divide the polenta rounds among the plates, top with egg halves and drizzle with the sauce. Serve immediately.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 278
Fat. Total: 13g
Protein: 12g
Carbohydrates, Total: 27g
Fat, Saturated: 3g
Fiber: 4g
Cholesterol: 219mg
Sodium: 528mg
% Cal. from Fat: 42%
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