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Family Food Traditions

I've always been someone who loves traditions. That's why when I had a family of my own I made a point to continue many of the traditions that were dear to me from my childhood. Celebrating birthday "week" vs. birthday "day", family football games at Thanksgiving and one of my favorites, Eggs Benedict on the first Sunday of every month.

But all its saucy sauci-ness is a bit too much with summer right around the corner, so I decided to try a recipe for the classic Eggs Benedict made with one's health (and waistline) in mind.

This recipe opts for broth instead of all that butter; uses turkey bacon instead of regular and instead of an "enriched white" English muffin you can use either a whole wheat muffin or, better yet, a thick tomato slice. You wont even notice that the portion of poached eggs has been halved since this delicious new recipe is so satisfying.

Serves: 4 people

Prep time: 10 min

Cook time: 20 min

Ingredients:

1 pound asparagus, trimmed

4 ounces turkey Canadian bacon

2 tablespoons butter

1 tablespoon flour

1/2 cup chicken broth

4 large eggs, plus 2 large egg yolks

1 tablespoon fresh lemon juice

2 whole wheat English muffins, split and toasted OR 4 thick tomato slices

Salt and Pepper

Directions:

1. Preheat oven to 150. Fill a large, deep skillet with 1-inch of salted water and bring to a boil. Add asparagus and cook until crisp-tender (about 3 to 4 minutes.) Drain and set aside.

2. Heat the skillet over medium heat and add turkey Canadian bacon. Cook until browned, about 3 minutes. Transfer the bacon and the asparagus to an ovenproof dish and keep them warm in the oven

3. In a small saucepan, melt the butter over medium heat, add in flour and stir for 1 minute. Slowly whisk in the chicken broth and bring to a boil. Cook, whisking, for 1 minute. Remove from heat and then whisk in the 2 egg yolks, 1 at a time. Stir in lemon juice and season with salt and pepper. Strain the sauce into a bowl

4. Fill your skillet with 1-inch of water again and bring to a boil. Crack the 4 whole eggs into the skillet and poach for 2 minutes for soft-set.

5. Place an English muffin half (or a tomato slice) on each of the 4 plates. Divide the bacon amount the muffins and top with a generous amount of asparagus, a poached egg and some sauce. Enjoy your lightened-up Eggs Benedict and please don't tell my mom that I went all healthy on you.

[author] [author_image timthumb='on']#[/author_image] [author_info]Laurie Wolk is a Senior Sales Director at House Party. She lives in Larchmont, New York with her husband, eleven-year old boy/girl twins, seven-year old daughter and her dog Revis (yes, he's named after the football player on the Jets). She loves running by the water with her favorite pooch, pillow fights in her PJ's and a rousing game of Scattergories!

Laurie's party tip: Have fun and enjoy yourself! Your guests will look to you to set the tone for the party. Even if you don't feel relaxed, fake it...you'll be glad you did.[/author_info] [/author]

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