Poached eggs with hollandaise and bacon
¼ cup(s), (75g)
99% fat-free plain yoghurt
¼ cup(s), (60g)
Fresh lemon rind
½ tsp, finely grated
Reduced fat oil spread
90 g, (4 x 25g slices), fat trimmed
Wholemeal English muffin
2 individual, split, toasted
1 medium, thickly sliced
2 tbs, chopped
- To make hollandaise, whisk mayonnaise, yoghurt, mustard, lemon rind and juice in a small microwave-safe bowl. Microwave on High (100%) for about 30 seconds, until hot. Whisk in spread until melted. Cover to keep warm.
- Meanwhile, half-fill a large deep frying pan with water and bring to a simmer. Carefully crack one egg into a cup, then slide egg into water. Repeat with remaining eggs. Poach eggs gently for 3–4 minutes or until egg whites are set and yolks are still soft or cooked to your liking.
- Heat a medium non-stick frying pan over medium-high heat. Cook bacon for about 1 minute on each side, or until lightly browned.
- To serve, top each muffin half with 1 slice tomato, 1 slice bacon and 1 egg. Spoon over hollandaise and sprinkle with chives.