6 - 12
PersonalPoints™ per serving
99% fat-free plain yoghurt
¼ cup(s), (60g)
2 slice(s), (2 x 25g)
1 slice(s), (1 x 35g slice) toasted
1 tsp, to serve
- Combine egg yolk, lemon juice and yoghurt in a heatproof bowl. Place bowl over a saucepan of water, ensuring base of bowl is not touching water. Bring water to a gentle simmer. Cook, whisking, for 5–8 minutes or until thickened. Whisk in mustard until combined.
- Meanwhile, heat a small non-stick frying pan over medium–high heat. Cook bacon for 2 minutes each side until crisp.
- Place Egg Poacher Insert into Omelette Maker. Crack one egg into each cup. Close and microwave on Medium (70%) for 50–60 seconds, or longer for firm poached eggs. Carefully spoon out eggs.
- Top toast with bacon, eggs, hollandaise and chives. Season with salt and pepper and serve.
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).