Light Eggs Benedict Recipe

Prep Time: 0:05

Cook Time: 0:15

Serves: 4

Light Eggs Benedict

Yep, you read that right! An eggs benedict recipe that is only 2 SmartPoints®! We have used some of the new zero Points® foods (like yogourt and eggs) to create a tasty and light hollandaise, which generously smothers a poached egg (also zero Points!).

Enjoy this dish on a lazy Sunday, or as an easy weeknight dinner. Want to add a little more protein to this dish? Try our version with Cajun shrimp (also zero Points) Get the recipe here.

Ingredients

• 1 cup low fat plain yogurt (not Greek)
• 2 tsp lemon juice
• 3 each egg yolks
• ½ tsp salt
• ½ tsp Dijon mustard
• ¼ tsp paprika
• 1 Tbsp chives, finely chopped
• 2 pc Weight Watchers English muffin, whole-wheat, halved
• 1 tsp canola oil
• 1 tsp coarse salt and pepper
• 1 tsp lemon juice
• 1 cup fresh arugula
• 4 eggs
• 1-2 Tbsp white vinegar
   

Instructions 

1. Heat two small pots of water over low heat until just simmering. 
2. Place strainer over one of the pots and place a heat-safe bowl in the strainer. Beat together the yogurt, lemon juice and egg yolks.
3. Heat while stirring frequently until sauce thickens. (about 15 minutes ) remove from heat and stir in mustard and paprika. Set aside – keep warm. 
4. Toast English muffins.
5. Poach eggs 2 at a time for 2 ½ to 3 minutes. (1-2 tbsp vinegar)
6. Plate 1 English muffin with fresh arugula, 1 egg, and 1 tbsp of lighthollandaise.