Freestylin' Eggs Benedict
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 Tablespoon of Land O Lakes Whipped Butter
  • 1 Tablespoon of Cornstarch
  • ¾ Cup of Nonfat Buttermilk
  • ½ Teaspoon Each of Salt and White Pepper
  • ¼ Teaspoon of Cayenne Pepper
  • 1 Egg, Beaten
  • 1 Tablespoon of Lemon Juice
  • 4 Eggs
  • 4 Slices of Canadian Bacon
  • 2 Whole Wheat or Light English Muffins
  • I Can't Believe It's Not Butter Spray
  • Vegetable Cooking Spray
  • Dash of Paprika
  1. In a saucepan melt butter over low heat. When butter is completely melted, pour into a small bowl and set aside.
  2. Whisk ¼ cup of the Buttermilk, cornstarch, salt, white and cayenne pepper in a saucepan until it is completely blended together. Add in beaten egg and the rest of the Buttermilk. Continue cooking over medium heat while whisking until it just begins to simmer. Whisk for another 30 seconds and turn off heat and stir in the lemon juice and the melted butter. Whisk once more and set aside to keep warm while preparing the eggs.
  3. Cook eggs (Poached or Sunnyside Up) along with the Canadian Bacon in a pan that has been sprayed liberally with Vegetable Cooking Spray.
  4. Toast the English Muffins and spray with I Can't Believe It's Not Butter Spray. Put 1 slice of Canadian Bacon on each English Muffin half and top each muffin half with an egg. Drizzle 2-3 Tablespoons of Hollandaise Sauce over each English Muffin. This serves 2 people (each serving is 2 English Muffin Halves) for 5 Freestyle Points. Enjoy!
Recipe by Dee Dee Does at