Healthier Eggs Benedict with Canadian Bacon

PersonalPoints™

per serving

Total Time: 25 min

Prep: 18 min

Cook: 7 min

Serves: 4

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:

1 tbsp white wine vinegar, or apple cider vinegar
4 large eggs, at room temperature
4 slices uncooked Canadian bacon
¼ cup reduced-calorie mayonnaise
¼ cup plain fat-free Greek yogurt
1 tsp Dijon Mustard
½ tsp lemon zest
1 tsp fresh lemon juice
2 tsp unsalted butter, at room temperature
2 light English muffins, whole grain, split and toasted
½ medium fresh tomato, cut into 4 thick slices
2 tbsp chives, chopped

Instructions

Fill a large skillet halfway up with water and bring it to a boil. Add vinegar; reduce heat so water is barely simmering.
One at a time, break eggs into a small cup, then slide them into the water. Cook eggs until whites set, about 4 minutes; with a slotted spoon, transfer eggs to paper towels to drain.
Pour out the water and wipe the skillet dry; add bacon and cook over medium-high heat, turning once, until bacon is heated through, about 1 minute per side.
To make the sauce, whisk mayonnaise, yogurt, mustard, lemon zest, and lemon juice together in a small microwavable bowl; microwave on High until hot, about 30 seconds, 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.
Serving: 1 open-faced sandwich!