Poached eggs with hollandaise and bacon
5
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Just as delicious as a typical café-style eggs benny, this clever take will satisfy your cravings without breaking your Budget.
Ingredients
Low-fat mayonnaise
¼ cup(s), (75g)
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g)
Dijon mustard
1 tsp
Fresh lemon rind
½ tsp, finely grated
Lemon juice
1 tsp
Reduced fat oil spread
2 tsp
Egg(s)
4 medium
Shortcut bacon
90 g, (buy 4 x 25g slices), fat trimmed
Wholemeal English muffin
2 individual, split, toasted
Tomato(es)
1 medium, thinly sliced
Fresh chives
2 tbs, chopped
Instructions
1
To make hollandaise, whisk mayonnaise, yoghurt, mustard, lemon zest and juice in a small microwave-safe bowl. Microwave on High (100%) for about 30 seconds, until hot. Whisk in oil spread until melted. Cover to keep warm.
2
Meanwhile, half-fill a large, deep frying pan with water and bring to a simmer. Carefully crack 1 egg into a cup, then slide egg into water. Repeat with remaining eggs. Poach eggs gently for 3–4 minutes, until egg whites are set and yolks are still soft or cooked to your liking.
3
Heat a medium non-stick frying pan over medium–high heat. Cook bacon for about 1 minute on each side, or until lightly browned.
4
To serve, top each muffin half with 2 tomato slices, 1 bacon slice and 1 egg. Spoon over hollandaise and sprinkle with chives. Season with salt and pepper.
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