Name: Classic eggs benedict
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 large eggs; 3.5 oz Canadian bacon; 1/2 cup English muffin, split; 2 large egg whites; 2 tbsp plain nonfat Greek yogurt; 1 tsp lemon juice; 1 tsp Dijon mustard; 1 tsp salted butter, melted; 1/4 tsp salt; 1/2 tsp cayenne pepper; 3 3/4 cups water; 2 tbsp white vinegar

Instructions

Prep 20 min · Cook 0 min

Toast the English muffin halves in a toaster or under a broiler until golden. While toasting, fill a small saucepan with water and the vinegar, then bring to a very gentle simmer. Crack the whole eggs into two separate small cups.
Use a spoon to create a gentle whirlpool in the simmering water. Drop the egg into the center and poach until the white is set but the yolk is soft, about 3 minutes. Remove with a slotted spoon and repeat with the second egg. Keep the eggs on a warm plate. Done when whites are set.
Grease a small nonstick pan with cooking spray and pour in the egg whites. Cook over low heat until just set, about 2 minutes, then cut the circle in half. In a small skillet, sear the Canadian bacon over medium-high heat for 1 minute per side until browned. Done when whites are opaque, 165°F.
In a small bowl, whisk the Greek yogurt, lemon juice, Dijon, and half the salt. Slowly whisk in the warm melted butter until smooth. Set the bowl over the hot poaching water for 1 minute to warm through, whisking constantly. Thin with a teaspoon of warm water if needed.
Place toasted muffin halves on a plate and top each with half of the Canadian bacon. Layer one piece of the cooked egg whites on each, then top with a whole poached egg. Spoon the sauce over the eggs and finish with a light dusting of cayenne and the remaining salt.

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Ingredients

Instructions

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