Poached eggs & bacon with hollandaise sauce
Egg, whole, raw
4 medium, raw
Calorie controlled cooking spray
Bacon medallions, raw
Wholemeal English Muffin
Reduced Fat Mayonnaise
Fat Free Natural Yogurt
1 teaspoons, heaped
½ zest(s) of 1
Lemon Juice, Fresh
- To make the hollandaise sauce, whisk together the mayonnaise, yogurt, mustard and lemon zest and juice in a microwave-safe bowl. Microwave on High for 30 seconds, or until hot. Stir in the butter until melted, then cover to keep warm and set aside.
- Crack the eggs, one at a time, into a pan of simmering water and poach for about 3 minutes until the whites are just set and the yolks are still soft. Remove from the pan with a slotted spoon and drain on a plate lined with kitchen paper. Cover loosely with kitchen foil to keep warm.
- Mist a nonstick frying pan with cooking spray and fry the bacon over a medium-high heat for 1 minute on each side until golden.
- Split and toast the English muffins, then top each muffin half with a slice of tomato, a bacon medallion and a poached egg. Spoon over the hollandaise sauce, then season to taste and serve garnished with the chives.