Light Eggs Benedict Recipe

Prep Time: 0:05

Cook Time: 0:15

Serves: 4

Light Eggs Benedict

Yep, you read that right! An eggs benedict recipe that is only 2 SmartPoints®! We have used some of the new zero Points® foods (like yogourt and eggs) to create a tasty and light hollandaise, which generously smothers a poached egg (also zero Points!).

Enjoy this dish on a lazy Sunday, or as an easy weeknight dinner. Want to add a little more protein to this dish? Try our version with Cajun shrimp (also zero Points) Get the recipe here.

Ingredients

• 1 cup low fat plain yogurt (not Greek)

• 2 tsp lemon juice

• 3 each egg yolks

• ½ tsp salt

• ½ tsp Dijon mustard

• ¼ tsp paprika

• 1 Tbsp chives, finely chopped

• 2 pc Weight Watchers English muffin, whole-wheat, halved

• 1 tsp canola oil

• 1 tsp coarse salt and pepper

• 1 tsp lemon juice

• 1 cup fresh arugula

• 4 eggs

• 1-2 Tbsp white vinegar

Instructions

1. Heat two small pots of water over low heat until just simmering.

2. Place strainer over one of the pots and place a heat-safe bowl in the strainer. Beat together the yogurt, lemon juice and egg yolks.

3. Heat while stirring frequently until sauce thickens. (about 15 minutes ) remove from heat and stir in mustard and paprika. Set aside – keep warm.

4. Toast English muffins.

5. Poach eggs 2 at a time for 2 ½ to 3 minutes. (1-2 tbsp vinegar)

6. Plate 1 English muffin with fresh arugula, 1 egg, and 1 tbsp of lighthollandaise.