Photo of Poached eggs with hollandaise and bacon by WW

Poached eggs with hollandaise and bacon

7
5
5
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Low-fat mayonnaise

¼ cup(s), (75g)

99% fat-free plain yoghurt

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, (4 x 25g slices), fat trimmed

Wholemeal English muffin

2 individual, split, toasted

Tomato(es)

1 medium, thickly sliced

Fresh chives

2 tbs, chopped

Instructions

  1. 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.
  2. 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.
  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 1 slice tomato, 1 slice bacon and 1 egg. Spoon over hollandaise and sprinkle with chives.

Notes

The hollandaise sauce can be prepared and kept warm for up to 40 minutes before serving.