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Photo of Eggs benedict by WW

Eggs benedict

6
Points®
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
1
Difficulty
Easy

Ingredients

Egg yolk

1 medium

Lemon juice

1 tsp

99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60g)

Dijon mustard

1 tsp

Shortcut bacon

2 slice(s), (2 x 25g)

Egg(s)

2 medium

Wholegrain bread

1 slice(s), (1 x 35g slice) toasted

Fresh chives

1 tsp, to serve

Instructions

  1. Combine egg yolk, lemon juice and yoghurt in a heatproof bowl. Place bowl over a saucepan of water, ensuring base of bowl is not touching water. Bring water to a gentle simmer. Cook, whisking, for 5–8 minutes or until thickened. Whisk in mustard until combined.
  2. Meanwhile, heat a small non-stick frying pan over medium–high heat. Cook bacon for 2 minutes each side until crisp.
  3. Using a microwave egg poacher, crack one egg into each cup. Close and microwave on medium (70%) for 50–60 seconds, or longer for firm poached eggs. Carefully spoon out eggs.
  4. Top toast with bacon, eggs, hollandaise and chives. Season with salt and pepper and serve.

Notes

SERVING SUGGESTION: Baby spinach leaves.

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