Photo of Eggs Benedict by WW

Eggs Benedict

Total Time
27 min
15 min
12 min
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.


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(s)

2 muffin(s), split and toasted

Raw egg(s)

4 large


  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.