Healthier eggs benedict with back bacon
5
Points®
Total time: 25 min • Prep: 18 min • Cook: 7 min • Serves: 4 • Difficulty: Easy
Ingredients
White wine vinegar
1 tbsp(s), or apple cider vinegar
Raw egg
4 large, at room temperature
Uncooked Canadian bacon
4 slice(s)
Reduced calorie mayonnaise
¼ cup(s)
Plain fat free Greek yogurt
¼ cup(s)
Dijon mustard
1 tsp(s)
Lemon zest
½ tsp(s)
Unsalted butter
2 tsp(s), at room temperature
Light English muffin
2 item(s), whole grain, split and toasted
Fresh tomatoes
½ medium, cut into 4 thick slices
Chives
2 tbsp(s), chopped
Instructions
1
Fill a large skillet halfway up with water and bring to a boil. Add vinegar; reduce heat so water is barely simmering.
2
One at a time, break eggs into small cup, then slide into water. Cook eggs until whites set, about 4 minutes; with slotted spoon, transfer eggs to paper towels to drain.
3
Pour out water and wipe skillet dry; add bacon and cook over medium-high heat, turning once, until bacon is heated through, about 1 minute per side.
4
To make sauce, whisk mayonnaise, yogourt, mustard, lemon zest, and lemon juice together in small microwavable bowl; microwave on High until hot, about 30 seconds, then stir in butter until melted
5
Top each toasted muffin half with 1 slice tomato, 1 slice bacon, an egg and about 2 tablespoons sauce; sprinkle with chives.
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