Healthier eggs Benedict with Canadian bacon
7
Points®
Total time: 25 min • Prep: 18 min • Cook: 7 min • Serves: 4 • Difficulty: Easy
Decadence is usually the order of the day with eggs Benedict, but this version keeps the satisfaction while losing a lot of the calories. It starts with an easier, less intimidating hollandaise sauce than the butter and egg yolk-heavy traditional version. This one is whisked together and heated in the microwave. You can add water or additional fresh lemon juice to thin the sauce to your preference. When poaching the eggs, use a deep-sided sauté pan. You want the pan to be large enough that the eggs don’t touch while they are poaching with sides high enough that the eggs are submerged in the water, but not so high that it’s difficult to remove them from the pan.
Ingredients
White wine vinegar
1 Tbsp
Egg(s)
4 large egg(s)
Uncooked Canadian bacon
4 slice(s)
Reduced calorie mayonnaise
0.25 cup(s)
Plain fat free Greek yogurt
0.25 cup(s)
Dijon mustard
1 tsp
Lemon zest
0.5 tsp
Fresh lemon juice
1 tsp
Unsalted butter
2 tsp
Light English muffin(s)
2 item(s)
Tomato(es)
0.5 medium
Chives
2 Tbsp
Instructions
1
Fill a large skillet halfway up with water and bring to a boil. Add vinegar; reduce heat so water is barely simmering.
2
One at a time, break eggs into small cup, then slide into water. Cook eggs until whites set, about 4 minutes; with slotted spoon, transfer eggs to paper towels to drain.
3
Pour out water and wipe skillet dry; add bacon and cook over medium-high heat, turning once, until bacon is heated through, about 1 minute per side.
4
To make sauce, whisk mayonnaise, yogurt, mustard, lemon zest, and lemon juice together in small microwavable bowl; microwave on High until hot, about 30 seconds, then stir in butter until melted
5
Top each toasted muffin half with 1 slice tomato, 1 slice bacon, an egg and about 2 tablespoons sauce; sprinkle with chives.
6
serving: 1 open-faced sandwich
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