Eggs Benedict
From Hungry Girl
1/2 light English muffin
1 large egg
1 slice extra lean ham
1 tbs fat-free mayonnaise
1 tsp Hellmann&amp;#8217;s/Best Foods Dijonnaise
1 tsp light whipped butter or spread
1 tsp lemon yogurt (or plain yogurt with a squirt of lemon)
To make the sauce, combine mayo, Dijonnaise, butter, and yogurt. Set aside.
Crack egg gently into a small cup or dish, and set that aside as well.
Fill a medium pot with 2 inches of water, and bring water to a boil. Once boiling, lower temperature until a steady and consistent (but very low) boil is reached.
Gently pour the egg into the pot, and allow it to cook for 3 to&nbsp; minutes (3 for a runnier egg, 5 for a very firm one), or until the egg white is almost opaque (actually white). 
Carefully remove egg by sliding a spatula underneath of it and placing it on a plate. Use a paper towel to soak up excess water.
Heat ham and muffin (toasting if desired).
Heat sauce in the microwave for about 20 seconds and give it a stir (add more water if needed).
Top muffin with ham and egg, then cover with sauce.
Makes one serving, 183 Calories.