Healthier Eggs Benedict with Canadian Bacon
5
Points®
Total time: 24 min • Prep: 15 min • Cook: 9 min • Serves: 4 • Difficulty: Easy
Ingredients
White wine vinegar
1 Tbsp
Egg
4 large egg(s)
Uncooked Canadian bacon
4 slice(s)
Reduced calorie mayonnaise
¼ cup(s)
Plain fat free yogurt
¼ cup(s)
Dijon mustard
1 tsp
Lemon zest
½ tsp, grated
Fresh lemon juice
1 tsp
Unsalted butter
2 tsp, softened
Light whole wheat English muffin
2 item(s), or multi-grain, split and toasted
Tomato
4 slice(s), thick
Chives
2 Tbsp, chopped
Instructions
1
Fill large skillet halfway with water and bring to boil. Add vinegar; reduce heat so water barely simmers
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, 1 egg, and about 2 tablespoons sauce; sprinkle with chives.
6
Serving size: 1 open face sandwich
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