They won’t even notice!
Skinny Jean Friendly Scrambled Eggs with Hollandaise Sauce
3 egg whites (save egg yolks in a separate bowl)
1 whole egg
2 TBSP skim milk
Salt/Pepper to taste
6 slices of turkey bacon
Hollandaise sauce (recipe below)
In a medium nonstick skillet, crack 3 eggs using only the egg whites (save the egg yolks in a separate bowl) and add the entire 4th egg. Add ¼ of milk (I used skim milk) and whisk vigorously until well blended. Gently and slowly stir the egg mixture as it begins to cook to ensure it will not stick to the pan. Cook until the eggs starts to scramble and have a thick appearance.
Meanwhile, cook up some turkey bacon until cooked through.
3 egg yolks
½ stick of unsalted butter (I Can’t Believe It’s Not Butter)
1 tsp paprika
½ tsp salt
½ tsp pepper
1 tsp cold water
Melt butter in a small bowl and set aside. Simmer water in a double boiler making sure the top of the boiler is over (not in) the simmering water.
In a stainless steel bowl, whisk the eggs yolks that you reserved from the scrambled egg recipe until it has doubled in size. Place the bowl on the top of the boiler, reduce heat to medium-low, and continue to whisk as you add the melted butter. If the eggs appear to be cooking remove it from the heat and continue to whisk until it has a thick appearance. Once removed from the heat, add paprika, salt, and pepper to the sauce. Continue to whisk as you add in 1 tsp of cold water.
Serve the sauce warm on top of scrambled eggs, with turkey bacon, and some whole wheat toast.