Eggs Benedict With Mock Hollandaise Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A healthy alternative to the standard Eggs Benedict. Haven't tried this yet, but plan to soon. Ingredients:
6 cups water |
4 eggs |
2 english muffins, halved |
8 ounces canadian bacon, sliced |
4 tomatoes, slices 1/4 inch thick |
paprika |
fresh spinach leaves, washed and drained |
4 ounces fat free cream cheese |
3 tablespoons plain nonfat yogurt |
1 tablespoon lemon juice |
1 teaspoon dijon mustard |
Directions:
1. Prepare mock hollandaise by processing all hollandaise ingredients in a food processor or blender until smooth. Heat in small saucepan over medium heat until hot.
2. Bring water to a boil in a large saucepan over high heat. Reduce heat and simmer. Carefully break 1 egg into small dish and slide egg into water. Repeat with remaining 3 eggs. Simmer, uncovered, about 5 minutes or until yolks are just set.
3. Meanwhile, toast muffin halves, place on serving plates. Top each muffin half with spinach leaves, 2 ounces Canadian bacon, 1 tomato slice and 1 egg. Spoon 3 tablespoons hollandaise sauce over egg; sprinkle with paprika. Serve with fresh fruit, if desired.
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