Feb 6, 2012 Posted by admin

Eggs Florentine Recipe – 4 points

Eggs Florentine Serves: 6 Fibre 1.4g, protein 14.5g, fat 19.4g Calories/serving: 244 WWpoints per serving: 4 1/2 recipe Cheese Sauce 45og/1lb fresh or Frozen spinach 6 eggs salt 1. Preheat oven to 18o°C/35o°F/gas 4. 2. Prepare the Cheese Sauce. Wash the spinach leaves in cold water, place in a saucepan with a tightly fitting lid and cook over a low heat for 2 minutes. Drain well and chop finely. 3.... read more

Feb 6, 2012 Posted by admin

Weight Watchers Recipes: Soft-boiled Eggs

Soft-boiled Eggs Serves: 1 Calories/serving: 156 WW points per serving: 3 Fibre: og Protein: 12.6g Fat: 1o.6g 2 large eggs, at room temperature 1. With an ‘egg pricker’ or skewer make a small hole in the large end of the egg. This stops the egg from cracking during cooking. 2. Place the eggs in a saucepan full of cold water and bring to the boil. Boil for 3 minutes for loose eggs, 4... read more

Feb 6, 2012 Posted by admin

Weight Watchers Recipes: Sunny-side Up and Over Easy Eggs

Sunny-side Up and Over Easy Eggs Serves: 1 Calories/serving: 184 WW points per serving: 3 Fibre: og Protein: 12.45 Fat: 13.8g 15g/1/2oz butter 2 eggs salt and pepper to taste 1. Melt the butter in a non-stick frying pan. Break the eggs, one at a time, into a flat saucer and slide them into the pan. Cook on a low heat until the whites become solid but the centre is still runny. 2. If Sunny-side Up... read more

Feb 6, 2012 Posted by admin

Weight Watchers Recipe: Hard-boiled Eggs

Hard-boiled Eggs Serves: 1 Calories/serving: 156 WW points per serving: 3 Fat 10.6g, protein 12.6g 2 large eggs, at room temperature 1. With an ‘egg pricker’ or skewer make a small hole in the large end of the egg. 2. Place the eggs in a saucepan of cold water and bring to the boil. Cover the pan and turn off the heat. Allow the eggs to remain in the water for 20 minutes, then drain and... read more

Feb 6, 2012 Posted by admin

Weight Watchers Recipe: Poached Eggs

Poached Eggs Serves: 1 Calories/serving: 156 WW points per serving: 3 Fibre: og Protein: 12.6g Fat: 1o.6g 1 teaspoon vinegar 2 eggs, at room temperature salt and pepper to taste 1. Fill a saucepan half full with cold water, add the vinegar and heat the water to a simmer. Break the eggs, one at a time, into a flat saucer and slide into the simmering water. Allow to simmer for 3 minutes until the whites... read more