Name: Eggs benedict with canadian bacon
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; 1/4 cup nonfat Greek yogurt; 1 tsp lemon juice; 1 tsp Dijon mustard; 1/4 tsp ground turmeric; 1/4 tsp salt; 4 cups water; 2 tbsp white vinegar

Instructions

Prep 20 min · Cook 0 min

In a small microwave-safe bowl, whisk the Greek yogurt, lemon juice, Dijon mustard, turmeric, and a pinch of the salt until smooth. Microwave for 20 seconds on low power just to take the chill off, then whisk again and set aside.
Bring the water and vinegar to a gentle simmer in a small saucepan. Crack each egg into a small cup, then slide them into the simmering water. Cook for 3 to 4 minutes until the whites are set and the yolks remain soft. Done when the whites are set and the yolks are still soft.
While the eggs poach, heat a skillet over medium-high heat. Sear the Canadian bacon for 1 minute, flip, and sear for 1 minute more until warmed through. Done when warmed through and lightly browned, 145°F.
Place the toasted English muffin halves on a plate. Top each with the seared Canadian bacon. Use a slotted spoon to lift the poached eggs from the water, blotting briefly on a paper towel, and place one on each muffin. Spoon the yogurt sauce over the top and season with the remaining salt.

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Ingredients

Instructions

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