Photo of Eggs benedict by WW

Eggs benedict

Total Time
27 min
15 min
12 min
This all-American brunch classic has been a crowd pleaser for as long as we can remember, and this no-fuss preparation makes whipping up the dish's signature Hollandaise sauce a cinch. Plus, poaching eggs just got easier than ever, using this quick, microwave poaching hack - morning entertaining made easy, now with minimal mess! Treat mom to breakfast in bed with our lightened-up version of this restaurant classic, and then surprise her even more by cleaning up the kitchen in a snap. For an extra special presentation, add a trio of asparagus points to the top of each egg before dolloping the Hollandaise sauce on top.


Hot water

2 Tbsp

Reduced calorie mayonnaise

½ cup(s)

Fresh lemon juice

1 Tbsp

Uncooked Canadian bacon

2 oz, about 4 slices

Whole wheat English muffin

2 item(s), split and toasted


4 large egg(s)


  1. In the top of a double boiler, blend hot water with mayonnaise, stirring frequently until heated through, about 7 minutes. Add lemon juice. Remove double boiler from heat and set aside. Add 2 to 3 drops yellow food coloring, if desired.
  2. In a nonstick skillet, cook bacon until heated through, about 3 minutes. Place one slice bacon on each muffin half.
  3. Meanwhile, prepare poached eggs by cracking each egg into one of four microwaveable bowls (be careful not to break the yolks). Cover each with clear plastic wrap. Microwave 2 eggs at a time on HIGH until whites are cooked and yolk is firm, about 1 1/2 to 2 minutes. Remove eggs with slotted spoon and place one each on muffin halves. Top each egg with 2 tablespoons of sauce and serve immediately. Yields 1/2 muffin per serving.