Healthier Eggs Benedict
The creamy sauce on this breakfast sandwich is a fantastic, slimmed-down version of Hollandaise. Double it and spoon over steamed asparagus or poached salmon.
- 1 tablespoon white wine vinegar, or apple cider vinegar
- 4 large eggs, at room temperature
- 4 slices uncooked Canadian-style bacon
- 1/4 cup fat-free plain Greek yogurt
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 2 teaspoons unsalted butter, at room temperature
- 1/2 medium fresh tomato, cut into 4 thick slices
- 2 light English muffin, whole grain, split and toasted
- 2 tablespoons chopped chives
- Fill a large skillet halfway up with water and bring to a boil. Add vinegar; reduce heat so water is barely simmering.
- Break each egg into a separate small cup; carefully slide eggs, one at a time, into water. Cook until whites set, about 4 minutes; with a slotted spoon, transfer eggs to paper towels to drain.
- Wipe out skillet; add bacon and cook over medium-high heat, turning once until heated through, about 1 minute per side.
- To make sauce, in small microwave-safe bowl, whisk together mayonnaise, yogurt, mustard, lemon zest and juice; microwave until hot, about 30 seconds and then stir in butter until melted.
- Top each toasted muffin half with 1 slice tomato, 1 slice bacon, an egg, and about 2 tablespoons sauce; sprinkle with chives.
- Recipe courtesy of Weight Watchers
Per serving: 241 kcal cal., 13.5 g fat (4 g sat. fat), 722 mg sodium, 3 g fiber, 16 g sugar, 16 g pro., 2 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet