Poached eggs & bacon with hollandaise sauce
5
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Make your next portion of eggs Benedict, eggs royale or eggs Florentine healthier than ever with our quick and easy version of hollandaise sauce.
Ingredients
Egg, whole, raw
4 medium, raw
Calorie controlled cooking spray
4 spray(s)
Bacon medallions, raw
4 rasher(s)
Wholemeal English Muffin
2 individual
Tomato
1 large
Chives, Fresh
2 tablespoon(s)
Reduced Fat Mayonnaise
50 g
Fat Free Natural Yogurt
60 g
Dijon Mustard
1 teaspoon(s), heaped
Lemon
½ zest(s) of 1
Lemon Juice, Fresh
1 teaspoon(s)
Butter
10 g
Instructions
1
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.
2
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.
3
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.
4
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.
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