Name: Classic eggs benedict
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.5 oz large egg yolk; 4 oz Canadian bacon, sliced; 1/2 cup English muffin, split into 2 halves; 3 tbsp plain nonfat Greek yogurt; 1 tsp lemon juice; 1 tsp salted butter, melted; 4 1/4 cups water; 1/4 tsp salt; 1/4 tsp cayenne pepper; 2 tbsp white vinegar

Instructions

Prep 15 min · Cook 0 min

Whisk the egg yolk, Greek yogurt, lemon juice, melted butter, salt, and half the cayenne in a small heatproof bowl. Fill a small saucepan with about 1 inch of the water and bring to a simmer.
Place the bowl over the simmering water, ensuring the bottom does not touch the water. Whisk constantly until the sauce thickens and coats the back of a spoon, about 3 to 5 minutes. Remove from heat and keep warm.
Heat a 12-inch skillet over medium-high heat. Sear the Canadian bacon until browned on both sides, about 2 minutes per side. Meanwhile, toast the English muffin halves until golden.
In a wide saucepan, bring the remaining water and the vinegar to a bare simmer with small bubbles. Crack the whole eggs into individual small cups. Swirl the water gently and slide the eggs in. Simmer for 3 minutes until the whites are set but the yolks are soft. Done when whites are set, 165°F.
Place the toasted English muffin halves on a plate. Top each with the seared Canadian bacon and a poached egg. Spoon the warm hollandaise sauce over the eggs and sprinkle with the remaining cayenne.

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Instructions

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