Name: Classic eggs benedict with hollandaise
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 1 serving
Ingredients: 3.5 oz Canadian bacon; 2 large eggs; 1/2 cup English muffin, split and toasted; 2 tbsp white vinegar; 1/4 cup nonfat Greek yogurt; 1 large egg white; 1 tsp lemon juice; 1 tsp Dijon mustard; 1/4 tsp ground turmeric; 1/4 tsp salt; 4 1/4 cups water

Instructions

Prep 15 min · Cook 8 min

In a small microwave-safe bowl, whisk the Greek yogurt, lemon juice, Dijon mustard, and turmeric. Set aside at room temperature.
Fill a small saucepan with water and add the vinegar. Bring to a gentle boil over medium heat for 8 minutes, then reduce to a low simmer.
While the water comes to a boil, heat a small skillet over medium-high heat. Add the Canadian bacon and cook for 2 minutes, flip, and cook for 1 minute more until browned and heated through. Done when browned, 145°F.
Crack the whole eggs and the egg white into individual small ramekins. Swirl the simmering water to create a vortex and gently drop in the eggs. Simmer for 3 to 4 minutes until the whites are set but the yolks are still soft. Done when whites set and yolks still soft.
Microwave the yogurt sauce for 15 seconds at a time, whisking in between, until just warm but not hot.
Place the toasted English muffin halves on a plate. Top each half with the seared Canadian bacon. Use a slotted spoon to lift the eggs from the water, blot briefly on a paper towel, and place on top of the bacon. Season with salt and spoon the warm yogurt sauce over the top.

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Ingredients

Instructions

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