Eggs benedict
7
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Hot water
2 Tbsp
Reduced calorie mayonnaise
0.5 cup(s)
Fresh lemon juice
1 Tbsp
Uncooked Canadian bacon
2 oz
Whole wheat English muffin
2 item(s)
Egg
4 large egg(s)
Instructions
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.
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