Eggs benedict

8
3
3
SmartPoints value per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
1
Difficulty
Easy

Ingredients

egg yolk

1 medium

lemon juice

1 tsp

99% fat-free plain yoghurt

¼ cup(s), (60g)

dijon mustard

1 tsp

shortcut bacon

2 slice(s), (50g)

egg(s)

2 medium

wholegrain bread

1 slice(s), (1 x 35g slice) toasted

Instructions

  1. Combine yolk, juice and yoghurt in a heatproof bowl. Place bowl over a saucepan of water, ensuring base of bowl is not touching water. Bring to a gentle simmer. Cook, whisking, for 5-8 minutes or until thickened. Whisk in mustard until hollandaise is combined.
  2. Meanwhile, heat a small non-stick frying pan over medium-high heat. Cook bacon for 2 minutes each side until crisp
  3. Three-quarters fill a large saucepan with water and heat over medium-high heat until just simmering. Place 2 WW Egg Poachers over 2 drinking glasses, mesh-side down. Crack 1 egg into each and close lid. Place egg poachers in simmering water and cook for 3-4 minutes or until cooked to your liking. Carefully remove poachers and spoon out eggs.
  4. Top toast with eggs, bacon and hollandaise. Season with salt and pepper to serve.

Notes

SERVING SUGGESTION: Baby spinach leaves. TIPS: The WW Egg Poacher is available for purchase at the WW Online Shop (ww.com/au/shop). It is important to keep water at a gentle simmer when cooking the hollandaise to prevent the egg yolk from cooking and curdling. Add 2 teaspoons chopped fresh chives with mustard in Step 1. Swap bacon for ¼ cup (35g) baked beans in tomato sauce.

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