Photo of Eggs benedict by WW

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

fresh chives

1 tsp, to serve

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. Place Egg Poacher Insert into Omelette Maker. Crack one egg into each cup. CLOSE and microwave on 70% power for 50 - 60 seconds, or longer for firm poached eggs. Carefully spoon out eggs.
  4. Top toast with eggs, bacon and hollandaise. Season with salt and pepper to serve.

Notes

SERVING SUGGESTION: Baby spinach leaves. TIP: This recipe uses the WW Omelette Maker and Egg Poacher cup insert. You can purchase this from the WW Shop (ww.com/au/shop).

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