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

Instructions

Prep 20 min · Cook 0 min

Heat a small skillet over medium heat. Add the Canadian bacon and cook for 2 minutes, flip, and cook for 1 minute more until warmed through and lightly browned. Set aside.
In a blender, combine the egg white, Greek yogurt, lemon juice, Dijon, and cayenne. Blend on high until smooth. With the motor running, slowly pour in the melted butter. Transfer to a small saucepan over very low heat and whisk constantly for 3 minutes until thickened and warm. Do not boil.
Fill a medium saucepan with water and the vinegar. Bring to a light simmer, then reduce heat to low. Crack each egg into a small bowl. Use a spoon to create a gentle whirlpool in the water and slide the eggs in. Poach for 3 to 4 minutes until the whites are set and the yolks are still soft. Done when whites set and yolks soft.
Place the toasted English muffin halves on a plate. Top each half with the Canadian bacon. Use a slotted spoon to lift the eggs from the water, pat the bottom of the spoon with a paper towel, and place on top of the bacon. Spoon the warm hollandaise over the eggs.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes