Photo of Light eggs benedict by WW

Light eggs benedict

7
2
2
SmartPoints® value per serving
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), (not Greek)

Fresh lemon juice

2 tsp(s)

Uncooked egg yolk(s)

3 item(s)

Table salt

½ tsp(s)

Dijon Mustard

½ tsp(s)

Smoked paprika

¼ tsp(s)

Chives

1 tbsp(s), finely chopped

WW Bread 100% Whole wheat English muffin

2 muffin(s), halved

Canola oil

1 tsp(s)

Table salt

1 tsp(s)

Black pepper

1 tsp(s)

Arugula

1 cup(s)

Egg(s)

4 large

Vinegar

1 tbsp(s), (1-2 tbsp)

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.