Name: Classic eggs benedict with hollandaise
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 large eggs; 2 large egg whites; 3 oz Canadian bacon; 1/2 cup English muffin, split and toasted; 3 tbsp 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; 2 tbsp white vinegar; 4 cups water; 1 1/2 tsp fresh chives, finely chopped

Instructions

Prep 20 min · Cook 0 min

In a small bowl, whisk the Greek yogurt, lemon juice, Dijon mustard, melted butter, salt, and cayenne until smooth. Microwave for 15 seconds until just warm but not hot, then set aside.
Fill a small saucepan with the water and vinegar. Bring to a gentle simmer over medium heat for 10 minutes, then reduce the heat to low so only small bubbles rise.
Crack each egg into a ramekin with half the egg whites. Gently slide them into the simmering water. Cook for 3 to 4 minutes until the whites are set and the yolks are still soft. Done when whites set and yolks still soft.
While the eggs poach, heat a small skillet over medium-high heat. Sear the Canadian bacon for 1 minute, flip, and cook for 1 minute more until warmed through. Done when warmed through.
Place toasted English muffin halves on a plate. Top with the seared Canadian bacon. Use a slotted spoon to lift the poached eggs from the water and place one on each muffin half. Spoon the yogurt hollandaise over the eggs and garnish with chives.

Nutrition

Ingredients

Instructions

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