Photo of Healthier eggs benedict with back bacon by WW

Healthier eggs benedict with back bacon

Points® value
Total Time
25 min
18 min
7 min


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


2 tbsp(s), chopped


  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.


Serving: 1 open-faced sandwich If you want to poach the eggs ahead, take them out of the poaching water about 1 minute earlier and slip them into a bowl of ice water. Refrigerate them in the water up to 1 day; reheat them gently in simmering water.