Ingredients
½ cup low-fat plain yogurt
⅓ cup reduced-fat mayonnaise
1 Tbsp Dijon mustard
1 Tbsp lemon juice
1 Tbsp water
1 lb green bean, trimmed
4 egg
2 tsp extra virgin olive oil
12 oz prepared polenta, sliced into 1/2-inch rounds
⅓ cup reduced-fat mayonnaise
1 Tbsp Dijon mustard
1 Tbsp lemon juice
1 Tbsp water
1 lb green bean, trimmed
4 egg
2 tsp extra virgin olive oil
12 oz prepared polenta, sliced into 1/2-inch rounds
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.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 278 9%
- Calories from fat 117 15%
- Total Fat 13gm 73%
- Saturated Fat 3gm 4%
- Monounsaturated Fat 5gm 22%
- Sodium 528mg
- Total Carbohydrates 27gm 20%
- Fiber 4gm
- Protein 12gm
- Cholesterol 219mg
*
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
