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Eggs a la Suisse

This easy-to-make brunch item can replace eggs Benedict because it is lower in calories. Lightly poached eggs are nestled on English muffin halves spread with low-calorie cream cheese, then sprinkled with green onions, Parmesan cheese, and nutmeg. 

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*  Exported from  MasterCook  *                              Eggs a la Suisse Recipe By     :  Serving Size  : 5    Preparation Time :0:20 Categories    : Breakfast & Brunch               Quick & Easy                 Low Calorie                      Vegetarian Dishes   Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------    4      ounces        lowfat cream cheese    1      tablespoon    lowfat mayonnaise -- plus 1 tsp.    2      cups          water    8      large         eggs    4                    whole wheat English muffins -- halved      1/2  cup           minced green onions    1      teaspoon      freshly grated nutmeg      1/4  cup           grated Parmesan cheese 1. In a small bowl mix together cream cheese and mayonnaise. Set aside while poaching eggs. 2. In a large skillet over medium-high heat, bring the water to a boil. Lower heat to keep water at an even simmer. Break each egg one at a time into a small bowl and gently slide egg into the simmering water. Repeat until all eggs are in water. Poach for 3 minutes. 3. While eggs are poaching, toast English muffins and spread each half with cream cheese mixture. Place a poached egg on each half. Sprinkle each half with green onions, nutmeg, and Parmesan. Serve immediately.