Low-Fat Eggs Benedict Waffles

YIELD: 4 servings / Print Recipe

Directions

Heat waffle iron according to manufacturer’s direction.

Combine flour, oat bran, baking powder, salt and sugar. Combine milk and oil with beaten egg yolks; add to dry ingredients and stir only until mixed.

Beat egg whites until stiff but not dry; fold into batter. Pour batter onto surface of griddle, close the lid and bake until steam no longer escapes from sides of iron. Keep warm in oven.

Prepare ham, tomatoes and eggs before heating the sauce.

Sauce: Combine yogurt, mayonnaise, parsley and mustard in a small saucepan. Cook over low heat, stirring frequently, for 5 minutes or until heated thoroughly; do not boil.

Top each waffle with ham, tomato and egg. Spoon warm sauce over eggs. Garnish with paprika. Serve immediately.

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