Eggs Benedict
5
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
We lightened up the Hollandaise sauce which is usually high in PointsPlus values by using reduced-fat mayonnaise and omitting the butter and egg yolks.
Ingredients
Hot water
2 tbsp(s)
Reduced calorie mayonnaise
½ cup(s)
Fresh lemon juice
1 tbsp(s)
Uncooked Canadian bacon
2 oz, about 4 slices
Whole wheat English muffin
2 muffin(s), split and toasted
Raw egg
4 large
Instructions
1
In the top of a double boiler, blend hot water with mayonnaise, stirring frequently until heated through, about 7 minutes. Add lemon juice. Remove double boiler from heat and set aside. Add 2 to 3 drops yellow food colouring, if desired.
2
In a nonstick skillet, cook bacon until heated through, about 3 minutes. Place one slice bacon on each muffin half.
3
Meanwhile, prepare poached eggs by cracking each egg into one of four microwaveable bowls (be careful not to break the yolks). Cover each with clear plastic wrap. Microwave 2 eggs at a time on high-power until whites are cooked and yolk is slightly firm, about 1 to 1 1/2 minutes. Remove eggs with slotted spoon and place one each on muffin halves. Top each egg with 2 tablespoons of sauce and serve immediately. Yields 1/2 muffin per serving.
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