Light Eggs Benedict
2
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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)
Ingredients
Plain fat free yogurt
1 cup(s)
Fresh lemon juice
2 tsp(s)
Uncooked egg yolks
3 item(s)
Table salt
½ tsp(s)
Dijon mustard
½ tsp(s)
Smoked paprika
¼ tsp(s)
Chives
1 tbsp(s)
WW 100% Whole wheat English muffins
2 muffin(s)
Canola oil
1 tsp(s)
Table salt
1 tsp(s)
Black pepper
1 tsp(s)
Arugula
1 cup(s)
Raw egg
4 large
Vinegar
1 tbsp(s)
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 light hollandaise.
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